Japanese Onion Soup

The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 25 Calories

Ingredients

• 1 small onion, chopped
• 2 quarts water
• ½ stalk celery, chopped
• 2 tablespoons chicken stock
• 1 teaspoon grated fresh ginger root
• 1 tablespoon minced fresh chives
• ½ carrot, chopped
• ¼ teaspoon minced fresh garlic
• 3 teaspoons beef bouillon granules
• 1 cup chopped fresh shiitake mushrooms
• 1 cup baby portobello mushrooms, sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.