Description
A comforting Japanese onion soup with caramelized onion, ginger, and umami-rich mushrooms, perfect for cozy afternoons.
Ingredients
Scale
- 1/2 carrot, chopped
- 1 small onion, chopped
- 1 teaspoon grated fresh ginger root
- 1/4 teaspoon minced fresh garlic
- 1 tablespoon minced fresh chives (plus extra for garnish)
- 1 cup baby portobello mushrooms, sliced
- 1/2 stalk celery, chopped
- 1 cup chopped fresh shiitake mushrooms
- 3 teaspoons beef bouillon granules
- 2 teaspoons chicken stock (liquid)
- 2 quarts water
Instructions
- Chop the carrot, onion, ginger, garlic, and celery. Slice the baby portobello mushrooms and set aside several slices. Chop the shiitake mushrooms and mince chives.
- In a large saucepan, combine all chopped vegetables with the chicken stock, beef bouillon granules, and 2 quarts water. Stir to dissolve bouillon.
- Bring to a boil, then cover and reduce heat to maintain a gentle simmer.
- Let simmer for 45 minutes, stirring occasionally. Taste after 30 minutes and adjust seasoning if needed.
- Optional: Use an immersion blender to purée part or all of the soup or skip this step for a chunky finish.
- Strain the soup through a fine-mesh sieve into a pot with reserved mushroom slices to keep some texture.
- Rewarm briefly to join flavors, then ladle into bowls and garnish with chives. Serve hot.
Notes
Add soy sauce for a deeper umami flavor or coconut milk for creaminess. Use low-sodium ingredients to reduce salt content.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 35
- Sugar: 2g
- Sodium: 600mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 0mg