JAPANESE STEAKHOUSE ONION SOUP
This is my take on the classic Hibachi steakhouse onion soup that is typically served before the meal. I like to season further with a splash of soy sauce and pinch of white pepper.
Provided by Patrick Johnson
Categories Vegetable Soup
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.
- 2. Over high heat, bring mixture to a boil.
- 3. Reduce heat to simmer about 15 minutes until the vegetables are very tender.
- 4. Remove vegetables from broth and discard vegetables.
- 5. Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.
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.
Provided by Sawako
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 25.3 calories, Carbohydrate 4.4 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 257.5 mg, Sugar 1.6 g
OUTBACK STEAKHOUSE WALKABOUT ONION SOUP
This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season.
Provided by Molly53
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
- Cook at low to medium heat stirring frequently until soft and clear but not brown.
- Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
- Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
- Turn temperature to warm and let cook for additional 30 to 45 minutes.
- Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
- Thick White Sauce:.
- In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
- Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
- Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
MIYABI JAPANESE ONION SOUP
I am trying to duplicate the clear broth soup that is served at "Miyabi" - our local Japanese steakhouse. Our whole family loves this soup!
Provided by TP4883
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
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.
JAPANESE ONION SOUP
My oldest son loves a Japanese restaurant in Springfield, Missouri named Nakato's. His favorite of all is their Japanese onion soup. After trial & error in the kitchen, I came up with this recipe that my son says is almost a perfect match for his favorite soup. While the restaurant removes almost all the veggies before serving, we actually prefer leaving them in. Enjoy!
Provided by Boppie
Categories Clear Soup
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine all ingredients except chives.
- Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
- Remove from heat & strain out the vegetables.
- Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
- Sprinkle soup with chives & serve.
Nutrition Facts : Calories 59.7, Fat 1.3, SaturatedFat 0.4, Cholesterol 0.1, Sodium 700.5, Carbohydrate 7.5, Fiber 1.5, Sugar 3.1, Protein 5.2
JAPANESE CLEAR ONION SOUP
This recipe is from the Chirpy blog. It's a take on those served in the Japanese steak restaurants.
Provided by PanNan
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 43.9, Fat 0.2, SaturatedFat 0.1, Sodium 40.9, Carbohydrate 9.9, Fiber 2.4, Sugar 4.5, Protein 1.5
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- Add the sesame oil to the Instant Pot and hit Sauté so it’s on the More or High setting. After 3 minutes of heating, add the onion, garlic, ginger and carrot and sauté for 8-10 minutes until the onion and garlic are nicely browned and just slightly charred on the edges.
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