Description
Japanese Onion Soup is a light, clear broth flavored with mushrooms, onions, and aromatics. Healthy, soothing, and deeply satisfying, it’s the perfect starter or cozy bowl for a chilly day, bringing restaurant-style comfort to your home with simple ingredients.
Ingredients
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60 g (½ medium) carrot, chopped
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100 g (1 small) onion, chopped
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5 g (1 tsp) fresh ginger root, grated
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1.5 g (¼ tsp) fresh garlic, minced
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5 g (1 tbsp) fresh chives, minced
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150 g (1 cup) baby portobello mushrooms, sliced
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50 g (½ stalk) celery, chopped
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100 g (1 cup) fresh shiitake mushrooms, chopped
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12 g (3 tsp) beef bouillon granules
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10 ml (2 tsp) chicken stock
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1.9 liters (2 quarts) of water
Instructions
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Wash and chop carrot, onion, celery, and ginger. Mince garlic. Slice mushrooms, reserving some for later.
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In a large stockpot, combine carrot, onion, celery, garlic, ginger, and half the mushrooms. Add chicken stock, beef bouillon, and water.
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Bring to a boil, then reduce to medium heat. Cover and simmer for 45 minutes.
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Optional: Blend with immersion blender for smoother broth, or leave chunky.
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Place reserved mushrooms into a clean pot. Strain the simmered broth over them, discarding solids.
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Ladle soup into bowls, garnish with chives, and serve hot.
Notes
Simmering for 45 minutes is key to deep flavor.
Swap beef bouillon for vegetable bouillon to make it vegetarian.
A splash of soy sauce or sesame oil at the end adds richness.
Keep mushrooms chunky for extra texture.
Strain broth if you prefer a clear, hibachi-style soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese