JAPANESE CLEAR ONION SOUP RECIPE RECIPES

Name: Japanese Clear Onion Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 onions (diced); 6 cups vegetable broth; 2 celery ribs (diced); 2 carrots (peeled and diced); 2 garlic cloves (minced); 1/2 cup button mushroom (thinly sliced); 1/4 cup scallion, sliced; salt and pepper; splash soy sauce; sriracha sauce

JAPANESE CLEAR ONION SOUP RECIPE - FOOD.COM

Japanese Clear Onion Soup Recipe - Food.com image

This recipe is from the Chirpy blog. It's a take on those served in the Japanese steak restaurants.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 onions (diced)
6 cups vegetable broth
2 celery ribs (diced)
2 carrots (peeled and diced)
2 garlic cloves (minced)
1/2 cup button mushroom (thinly sliced)
1/4 cup scallion, sliced
salt and pepper
splash soy sauce
sriracha sauce

Steps:

Sauté the onions in a pot in a little bit of oil until slightly browned.
Add the carrot, celery, and garlic and 6 cups of vegetable broth.
Bring to the boil and then simmer for 30 minutes.
Season to taste with salt and pepper.
Strain the veggies from the broth and add the mushrooms and scallions before serving.
Serve with soy sauce and sriracha sauce to add for additional flavor.

Nutrition Facts : Calories 43.9, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 40.9, CarbohydrateContent 9.9, FiberContent 2.4, SugarContent 4.5, ProteinContent 1.5

JAPANESE ONION SOUP RECIPE | ALLRECIPES

Japanese Onion Soup Recipe | Allrecipes image

The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.

Provided by Sawako

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

½ stalk celery, chopped
1 small onion, chopped
½ carrot, chopped
1 teaspoon grated fresh ginger root
¼ teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

Steps:

In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Nutrition Facts : Calories 25.3 calories, CarbohydrateContent 4.4 g, CholesterolContent 0.1 mg, FatContent 0.2 g, FiberContent 0.9 g, ProteinContent 1.4 g, SaturatedFatContent 0.1 g, SodiumContent 257.5 mg, SugarContent 1.6 g

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