A Simple Japanese Clear Onion Soup Recipe – Just Like the One at Your Local Hibachi Steakhouse. This light, clear soup uses only nine easy ingredients!
INGREDIENTS
- 6 cups broth (vegetable or chicken)
- 2 cups diced onions
- 1 cup diced celery
- 1 cup diced carrots (peeled)
- 1 tbsp minced garlic
- ½ tsp minced fresh ginger
- 1 tsp sesame oil
- 1 cup thinly sliced button mushrooms
- ½ cup sliced scallions
- Salt and pepper, to taste
- (Optional) Soy sauce and sriracha, to taste
INSTRUCTIONS
- Heat a little oil in a pot and sauté the onions until slightly caramelized, about 10 minutes.
- Add the carrots, celery, garlic, ginger, sesame oil, and broth to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
- Strain the vegetables from the broth.
- Place a handful of scallions and sliced mushrooms into bowls, then ladle the broth on top.
- (Optional) Add a splash of soy sauce and sriracha to taste.
Notes
- One serving equals one cup of soup. Nutritional information does not include soy sauce or sriracha.
- For a Paleo or Whole30-compliant version, substitute the soy sauce with coconut aminos.
- I typically save the strained vegetables to add to another meal, rather than discarding them.
