Name: Japanese Onion Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 60 g (½ medium) carrot, chopped; 100 g (1 small) onion, chopped; 5 g (1 tsp) fresh ginger root, grated; 1.5 g (¼ tsp) fresh garlic, minced; 5 g (1 tbsp) fresh chives, minced; 150 g (1 cup) baby portobello mushrooms, sliced; 50 g (½ stalk) celery, chopped; 100 g (1 cup) fresh shiitake mushrooms, chopped; 12 g (3 tsp) beef bouillon granules; 10 ml (2 tsp) chicken stock; 1.9 liters (2 quarts) of water

Jump to Recipe

If you’ve ever sat down at a cozy Japanese restaurant and been greeted with a warm bowl of fragrant broth, chances are you’ve already fallen in love with Japanese Onion Soup. Light yet satisfying, this healthy soup recipe is the kind of comfort food that soothes both your taste buds and your soul. Whether you’re searching for an easy starter to impress dinner guests or a nourishing bowl to sip after a long day, this Asian broth delivers all the right notes—savory, aromatic, and deeply satisfying. And the best part? It’s made with simple, everyday ingredients that come together in about an hour.

As someone who believes the kitchen is a place to cook up joy (and sometimes a little mischief), I promise this recipe is as fuss-free as it is flavorful. You don’t need fancy gadgets, just a stockpot, fresh veggies, and a willingness to let slow simmering work its magic. Let’s dive into why this soup deserves a place in your weekly rotation.

Why You’ll Love This Japanese Onion Soup

It’s light yet filling—perfect if you want something warm without weighing you down.
The mix of mushrooms and onions creates a rich umami flavor that feels restaurant-worthy.
It’s budget-friendly, using everyday vegetables and pantry staples.
It works as both a starter and a comforting main on chilly nights.

Ingredients You’ll Need

60 g (1/2 medium) carrot, chopped
100 g (1 small) onion, chopped
5 g (1 teaspoon) fresh ginger root, grated
1.5 g (1/4 teaspoon) fresh garlic, minced
5 g (1 tablespoon) fresh chives, minced
150 g (1 cup) baby portobello mushrooms, sliced
50 g (1/2 stalk) celery, chopped
100 g (1 cup) fresh shiitake mushrooms, chopped
12 g (3 teaspoons) beef bouillon granules
10 ml (2 teaspoons) chicken stock
1.9 liters (2 quarts) water

Step-by-Step Directions

Wash and chop carrot, onion, celery, and ginger. Mince the garlic finely. Slice mushrooms, setting some aside for later.
In a large stockpot, combine carrot, onion, celery, garlic, ginger, and half the mushrooms. Add chicken stock, beef bouillon, and water.
Bring to a boil over high heat. Once bubbling, reduce to medium, cover, and let simmer for 45 minutes.
For a smoother broth, blend with an immersion blender (or leave chunky for rustic charm).
Place the reserved mushrooms into a clean pot. Strain the cooked soup into the pot with the raw mushrooms, discarding solids.
Ladle into bowls, top with fresh chives, and serve with Asian soup spoons for that authentic touch.

Cooking Tips for Success

Don’t rush the simmer—those 45 minutes are where the flavor magic happens. Think of it as the soup’s “spa day.”
If beef bouillon isn’t your thing, you can swap in vegetable bouillon for a fully vegetarian version.
Want extra richness? A splash of soy sauce or a drizzle of sesame oil at the end can deepen the flavor.
Keep your mushrooms chunky—they add texture and make the soup feel more substantial.
No immersion blender? No problem. Just strain the broth and enjoy it clear and fragrant.

A Little Story Behind This Soup

The first time I tried Japanese Onion Soup was at a small hibachi spot tucked away in my hometown. It wasn’t the steak or fried rice that stole my heart that night—it was this humble, steaming bowl of broth with mushrooms bobbing at the top. I remember thinking, “How can something so simple taste this good?” That experience sparked my mission to recreate the same flavors at home, but with a lighter, healthier twist. Now, it’s become a family favorite. My kids love slurping the broth, and I love that it sneaks in veggies without a single complaint. Sometimes the quietest dishes become the loudest at the table.

What to Serve with Japanese Onion Soup

This soup shines as a starter, but it can also play nicely with a variety of dishes. Pair it with sushi rolls for a Japanese-inspired dinner at home, or serve it alongside grilled chicken skewers for a simple weeknight meal. It’s also fantastic with a crisp green salad or a side of steamed rice for extra comfort. And if you’re in full “cozy mode,” a warm loaf of crusty bread works surprisingly well—because let’s be honest, bread and broth are best friends. The beauty of this soup is its versatility; it can be the star of a light lunch or the opening act to a bigger feast.

How to Store Leftovers

Got leftovers? Lucky you! This soup actually tastes even better the next day as the flavors deepen. Simply let it cool to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat—try not to boil it again, as that can make the mushrooms a bit rubbery. If you want to keep it longer, freeze the strained broth without the fresh mushrooms for up to 2 months. Then just add fresh mushrooms when reheating for that just-made taste. Future-you will thank present-you for this little act of kitchen kindness.

FAQs About Japanese Onion Soup

Can I substitute mushrooms in this recipe?

Absolutely! While shiitake and baby portobello mushrooms bring great flavor, you can use button mushrooms or whatever you have on hand.

Can I make this vegetarian?

Yes! Swap the beef bouillon and chicken stock for vegetable broth, and you’ll have a fully plant-based healthy soup recipe.

Can I make it ahead of time?

Definitely. The flavors actually improve if made a day in advance. Just reheat gently before serving.

What makes this different from mushroom soup?

Traditional mushroom soup is creamy, while this Japanese Onion Soup is a clear, flavorful Asian broth that’s lighter and more refreshing.

Can I add noodles or rice?

Of course! Toss in some soba noodles or a scoop of rice to turn it into a heartier meal.

A Warm Bowl to End the Day

There’s something almost therapeutic about sipping on Japanese Onion Soup. The aroma of simmering vegetables, the earthy mushrooms, the comforting warmth—it all comes together in a way that feels like a hug in a bowl. Whether you’re making it for yourself after a long day or serving it to guests as a welcoming starter, this recipe proves that comfort food doesn’t have to be heavy. With its light, nourishing broth and rich umami depth, this soup is sure to become one of your go-to recipes whenever you crave something both simple and satisfying. So grab your favorite bowl and spoon—it’s time to ladle up some joy.

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