Japanese Clear Onion Soup Recipes

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.

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.

Steps:

• Combine beef and chicken stock in a pot.
• Add carrot, onion and garlic.
• Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
• Discard the carrot, onion and garlic and strain the soup through cheesecloth.
• Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.

Steps:

• Sauté the onions in a pot in a little bit of oil until slightly browned.
• Add the carrot, celery, and garlic and 6 cups of vegetable broth.
• Bring to the boil and then simmer for 30 minutes.
• Season to taste with salt and pepper.
• Strain the veggies from the broth and add the mushrooms and scallions before serving.
• Serve with soy sauce and sriracha sauce to add for additional flavor.