In a large pot, add 4 cups of chicken broth and 2 cups of beef broth, then add 1 chopped onion, 1 diced carrot, 2 chopped stalks of celery, and 3 minced garlic cloves. Stir gently to blend all the ingredients.

Place the pot over medium-high heat and bring the mixture to a gentle boil. After about 5-7 minutes, you’ll see the broth start bubbling.

Once boiling, reduce the heat to maintain a gentle simmer. Cover partially and cook for about 30 minutes.

After simmering, carefully strain the broth through a fine-mesh sieve into another pot, discarding the solid vegetables.

Return the clear broth to heat and stir in 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, and season with sea salt and black pepper to taste. Heat through on medium-low for about 10 minutes.

If you wish to enhance your Japanese Clear Soup, add in sliced mushrooms at this point. Cook for another 5 minutes until the mushrooms are just tender.

Ladle the hot soup into bowls, garnishing each serving with sliced green onions.