Clear Onion Soup

I fell in love with this clear soup the first time Itried it, as an appetizer in a Japanese restaurant. It looks like a bowl ofbrownish-colored water, and this belies the great taste. After some tasting andtweaking, this is my version of the dish.

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Course: Soup

Cuisine: Japanese

Diet: Vegan

Keyword: onion, onion soup

CookingStyle: Boiling

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings: servings

Calories: 135kcal

Author: James Anderson

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Equipment

Large pot

bowl

Ingredients

1 tbsp. soy sauce low sodium
3 scallions chopped
2 tsp. sea salt coarse
8 cups stock vegetable
6 garlic cloves chopped
2 diced onions medium
2 tbsp. oil
2 carrots large, diced
2 stalks of celery diced

To serve:

sriracha sauce

Instructions

Place oil in large sized pot. Saute onion till it browns. Add stock along with salt, garlic, carrots and celery.
Bring to boil. Lower heat. Simmer for 30¬45 minutes. Strain broth. Discard solids. Pour the liquid back in pan.
Place pan back on burner. Add scallions and mushrooms. Add soy sauce. Taste. Adjust as needed. Serve with a bit of Sriracha.

Video

Notes

The Japanese Clear Onion Soup is a light, clear soup that is made with onions, carrots, celery, garlic, and sesame oil. The vegetables are steamed and simmered in the broth until they are tender. The soup is then served with a slice of thinly sliced green onion and a mushroom. When making Japanese Clear Onion Soup, remember to keep the vegetables in their natural state. When reheating, you can also add more vegetables.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.