Japanese Clear Onion Mushroom Soup Recipes

BENIHANA ONION SOUP

Steps:

• In a saucepan, combine the vegetable base for the broth: carrots, celery, onion, and garlic with a tablespoon or two of water or chicken broth. Saute the vegetables over medium-high heat until fragrant.
• Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
• Using a fine-mesh sieve, drain the broth into a clean bowl and throw away the strained vegetables. Return the clear broth to your saucepan and keep on low heat while serving.
• Serve with 6-8 thinly sliced mushrooms, garnished with sliced green onions and fried onions.

JAPANESE CLEAR ONION & MUSHROOM SOUP

Steps:

• 1. Place the oil in a large pot. Saute the onion until browned. Add the stock or water, celery, carrots, garlic and salt. Bring to a boil and reduce the heat and simmer for 30 to 45 minutes. Strain the broth and discard the solids.
• 2. Place the broth back on the stove and add the mushrooms and green onions. Add the soy sauce taste and adjust for salt.
• 3. Serve with a squirt of Sriracha.

JAPANESE ONION SOUP

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.