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Japanese Clear Onion Soup

An easy Japanese Clear Onion Soup recipe. A simple light, clear soup just like the one on your local Hibachi Steakhouse menu that’s just nine simple Ingredients.

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Japanese Clear Onion Soup specifically is a very light, clear soup made from a meat or vegetable broth with a strong onion flavor. It is simmered for 30 minutes to unlock the flavors and then strained to achieve a clear and flavorful onion soup.

Authentic Japanese Clear Soup is generally garnished with fresh sliced scallions and thinly sliced mushrooms.

It is a very common and very popular soup served at Japanese Restaurants, and is a staple on any Hibachi Steakhouse menu.

Ingredients to Make Japanese Clear Onion Soup:

  • Vegetable Broth – can use chicken or beef broth as well
  • Onion
  • Carrot, Celery, Garlic and Ginger
  • Mushrooms and Scallions
  • Toasted Sesame Oil
  • Coconut Aminos, Soy Sauce or Sriracha – optional for flavor

How to Make Japanese Clear Onion Soup:

  1. Roughly chop the onions, carrots and celery (no need to peel the carrots).
  2. Slice the ginger and garlic into rounds in order to expose more surface area and unleash the most of its flavor.
  3. I like to start off by slightly caramelizing the onion in a bit of regular oil in order to unlock their full deliciousness. About 10 minutes.
  4. Then, I add the carrots, celery, garlic, ginger, and toasted sesame oil.
  5. Pour in the chicken broth. Bring the soup to a boil, and then lower the temperature and allow to simmer for at least 30 minutes.
  6. Strain all the solid particles out of the soup. (It’s up to you what you’d like to do with all the solids. I don’t like waste so I keep it and throw it in another meal. A little extra fiber never hurt anybody)
  7. Garnish with fresh sliced scallions, very thinly sliced button mushrooms and serve it up! I personally enjoy a splash of soy sauce (or coconut aminos if you’re on the Whole 30 or Paleo diet), as well as a little squirt of sriracha.

Nutrition Facts for Japanese Clear Onion Soup:

Here’s an approximate estimate of the nutrition facts per serving. Please note that these values are approximate and can vary based on factors such as the exact quantities used, specific brands of ingredients, and cooking methods:

  • Calories: Approximately 70-100 calories per serving.
  • Total Fat: Around 2-4 grams per serving.
  • Carbohydrates: Approximately 12-15 grams per serving.
  • Protein: Around 2-4 grams per serving.
  • Sodium: typically around 500-800 milligrams per serving.


What does clear soup mean?

A clear soup is as the name suggests, a richly flavored clear liquid broth that can be made from any meats, vegetables, herbs, spices and flavorings. It has to be strained at the end, because a strict definition of “clear soup” or ”clear broth” means that no solid parts can be present in the soup.

Is this popular hibachi soup healthy?

As you can see, it is a very simple clear soup recipe – as is most clear soup variations. This means that it is not extremely nutritionally substantial and is very low in calories, but that’s exactly what makes it perfect as a light starter.

What else can I add to this soup?

Some people do enjoy adding shredded chicken and have it for a light meal that is very low calories. This is quite delicious and perfect for weight loss, but then not exactly a Japanese Clear Onion Soup anymore.

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Japanese Clear Onion Soup

An easy Japanese Clear Onion Soup recipe. A simple light, clear soup just like the one on your local Hibachi Steakhouse menu. 9 Simple Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 6 servings


  • 6 cups vegetable broth
  • 2 cups onions, diced
  • 1 cup celery, diced
  • 1 cup carrots, peeled and diced
  • 1 tbsp garlic, minced
  • ½ tsp fresh ginger, minced
  • 1 tsp sesame oil
  • 1 cup button mushrooms, thinly sliced
  • ½ cup scallions sliced
  • salt and pepper
  • soy sauce (optional)
  • sriracha (optional)


  • Sauté the onions in a pot in a little bit of oil until slightly carmelized. About 10 minutes.
  • Add the carrot, celery, garlic, and ginger, sesame oil, and broth. Season to taste with salt and pepper.
  • Bring to the boil and then simmer for 30 minutes.
  • Strain the veggies from the broth.
  • Add a handful of scallions and thinly sliced mushrooms to bowls. Ladle the soup on top.
  • Optional: Add a splash of soy sauce and sriracha to taste.



  • A serving = One cup of soup. The nutritional information does not include soy sauce or sriracha.
  • For Paleo and Whole 30 compliant clear onion soup, use Coconut Aminos instead of Soy Sauce.
  • I usually don’t throw away the strained vegetables, but toss them in with another meal instead.

This Japanese Clear Onion Soup Recipe was first published on September 17, 2015 and updated on February 20, 2020 to include detailed step-by-step instructions and faqs.

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  1. 5 stars
    I just tried this recipe for the first time. I bought all my ingredients this morning, fresh. I only could not get sesame oil; that’s ok; did not take away from the taste. It was simple and quick to make. I used some more of the veggies than the recipe called for, just to use them up. Wonderful and flavorful. Will happily make this again.

  2. 5 stars
    So delicious!!! I will be making it again !! Reminded of the Benihana soup .. thank you for sharing

    1. Hi Mari, thank you for the feedback! So happy you enjoyed the recipe:)

  3. 5 stars
    I love it!!!!! I did not separate the vegetables though but it still came out awesome!

  4. 3 stars
    I tried making this myself, the thing is I’m not a very good cook so I’m pretty sure I may have messed something up. I was unsure what type of onions to get so I had bought sweet onions, either I had let them sautéed for to long, or used the wrong type of onion or something because I had found my soup to be extremely sweet. I guess my point here is perhaps specify what type of onion I’m suppose to use next time I decide to try again

  5. 2 stars
    I wasn’t impressed with this recipe at all. It just tasted like chicken broth – really had no taste. I won’t be using this recipe again.

  6. It didn’t taste right to me at all…I think I did too much celery….The recipe said two stalks which seemed extensive to me considering how little carrots there were. Is it actually supposed to be that? Like you mentioned in other comment replies you can’t know for sure because you weren’t there. I’m just a college student trying to learn how to make more stuff with very little cooking skills. Maybe not enough onions too. I added a lot of salt which seemed to help. It’s not horrible but isn’t what I was expecting compared to all the hibachi places i’ve been too. Especially Benihana’s! I will definitely try again though because I love this soup all year round…you can’t beat it!

    1. Maybe it’s got to do with the size of the ingredients? If they used small celery stalks and yours are huge… it can affect the taste! Same goes for onions and carrots!

      1. Hi, we’ve recently updated this post – we’ve also retested the recipe and adjusted some of the quantities after reading user feedback! It’s impossible to know the size of the stalks each person uses, so we thought it better to stick with one.

  7. I was surprised also but realized that onions are sweet and carrots are sweet. Note that doesn’t mean they are bad just that when onions are sauteed their sweetness is released (making onion soup as delicious as it is) and when carrots are simmered their sugars are released. Both are healthy vegetables but I suspect that is where the carbs come from. I do not have the nutritional information on Siracha which may also contain some form of sugars. There are many brands of Siracha and I have seen cane sugar on at least one label. Brands may make a difference.

  8. I see that a serving is 100 calories, but what is considered a serving size? One cup? Also, what type of onions do you recommend?

    1. Hello Kiley! Yes, a serving would be approximately one cup. And we used regular yellow onions for this recipe:)

  9. Just made this tonight and adapted it to cook in the Instapot, it tastes exactly like the Japanese steakhouse! Thanks for sharing!

    1. Thanks for the feedback, Erica! Glad the recipe worked out well for you in the Instant Pot!:)

  10. 5 stars
    I recently discovered a mushroom farm where I can buy shiitakes so fresh they are still on the log. Needless to say I was very excited! I used this recipe to the letter but subbed in the shiitakes and the recipe is AMAZING! Thank you so much for sharing. I make this at least once a week.

  11. Why does everyone in the US and Europe think SOY SAUCE is bad for you? It’s the perfect fermented item to season food with, hell of a lot better than salt.

    1. Hi! It’s not that we (and I’m talking about us running the blog) think soy sauce is “bad” for you, but since we are a healthy low-carb blog and soy sauce is made from a legume (which is high carb and inflammatory). We recommend Coconut Aminos to people that are on a strict low carb diet.

    2. I’d also say, D Vasta, that US soy sauce is typically NOT fermented. The process is sped up with hydrochloric acid and tons of crappy cheap salt, MSG, and caramel color is dumped in it so that what for some people can be a healthy food is now total and complete garbage. This is known as acid hydrolyzed soy sauce and accounts for most of what is sold in the US and many Asian countries as well. Plus GMO soy beans here in the US. Don’t forget that part.

      However, if you can find organic shoyu or tamari you’re good to go! That’s brewed with traditional methods using koji cultures and is either made with or without wheat depending on which type you get.

  12. 4 stars
    This was amazing to try! I had always wanted to make Japanese food and this is what got me started! It was so simple and easy! I’ve had it several ways, I’ve even left the veggies in it and added chicken to it! It made a great chicken veggie soup!

  13. 5 stars
    How many carbs are in this? Is this truly a Keto friendly soup? I’m new to all this Keto stuff. Thanks.

  14. 5 stars
    I was wondering where the vitamin D comes from?

    Other than that…, This recipe is awesome !

    I had to move far away from my favorite sushi restaurant but now I can make this soup myself thanks to ya’ll, (:

    Also for people wondering what to do with the veggies, I left them in the soup for fiber content.

    (other details: I made mine with red onions and I just used water bc I didn’t like the veggie broth I bought… btw, there’s gluten free soy sauce out there, I bought mine at whole foods)

    Tasted delicious!!

    1. 5 stars
      The vitamin D comes from the mushrooms. The caveat is that the mushrooms have to be exposed to ultraviolet light prior to harvest to increase the Vitamin D level. There’s no way of knowing if the grower went to the trouble to expose the mushrooms to sunlight or ultraviolet growing lights.

  15. 5 stars
    I have made tons of recipes for this soup. This one takes the CAKE!! When it gets cold I love to make soups each week to have with dinner. This soup will go into our rotation!

    1. Hi Vanessa! The broth should last up to a week in the fridge and months in the freezer. I would add the mushrooms and scallions fresh each time though 🙂

  16. Matsutake Suimono is clear Japanese soup, which is made with dashi—not water or broth. You never find sriracha in Japanese cooking.
    What exactly is Japanese about this recipe?

    1. Hey Kuko! This is just a recreation of the clear soup found in Japanese Steakhouses in the USA. We don’t claim that it is an authentic recipe by any means. We also used easy to find ingredients that your average home cook can find in their neighborhood grocery store that gets relatively close to the flavor. Also, Japanese Steakhouses in the USA normally serves Sriracha when you ask for hot sauce. Thank you for visiting our blog.

  17. Ok made this tonight. It is a little bland compared to the Japanese restaurant down the street!
    I added water and that may be the issue. I’ll try it again with vegetable stock.

    1. Thanks for the feedback. Since I was not in the kitchen with you, it’s hard for me to judge why yours came out bland. In a lot of cases though, blandness is simply a case of too little salt. But, we will throw this recipe into our line-up for retesting to be sure.

    1. We meticulously test our recipes and always revisit old ones for retesting if we see any negative feedback. Since I was not in the kitchen with you while you made this recipe, it’s impossible to troubleshoot why it came out as “onion water” for you. My guess is that you likely didn’t season it enough. Thanks for the feedback.

  18. Just out of curiosity if following this recipe as is where is the amount of protein listed in the nutritional values come from? Making it right now and it smells amazing. I did add a beef bone (daughter just had wisdom teeth extraction and I felt she needed for nutritional value). Thank you.

  19. 5 stars
    I haven’t made this soup yet hence why I’m here. I will make some suggestions though as I will be making some changes to it. Use home made stock without salt so that you can use the soy sauce without being overly salty right out of the gate if you intend on using soy sauce. Always add your salt at the end. Lamb or chicken broth will give you a change in both flavor depth and profiles for changing up the basic soup. Start with a Dashi base if possible for your home made broth for better umami flavors. If you don’t like sriracha then try adding a few (to taste) korean red peppers, red pepper flakes, S&B Japanese Style Shichimi Chili Paste, or Gochujang sauce/paste if you prefer those flavors. These peppers and paste may overwhelm the subtle flavors in the soup so be careful and use sparingly especially if you heat them since peppers will intensify in flavor when heated. Also, our local restaurant uses a chicken broth with bread crumbs and minced onions remaining in the bowl for an awesome flavor without any hot peppers or sauce.

  20. Veggie broth covers a world of options and since it is the primary flavoring, may I ask WHAT vegetable broth is being used? A can? A box? Better than Bouillion? Homemade? Those people who did not care for it may have used plain water.

  21. 5 stars
    My husband is Filapino. We use this broth, minus the srircha, (because it is soooooo tasty) with pancit bihon rice noodles and shrimp or chicken. It is a great broth on its own, but can also be used to make a heartier meal. Thank you for the awesome recipe!

  22. 5 stars
    I used all veggie broth instead of water and added a touch of red pepper flake opting out of sirracha.. this is great to just make and keep on hand.. I eat it for lunch now every day.. FEELING STRONG!

  23. Wanted to add. I used3 to 1 parts of chicken broth to beef broth. It def is better than veg broth. So if use 3 cups chicken broth, do 1 cup beef and so on.

  24. I tried making this bout a month ago and while it was still ok, I felt as though the carrots didnt taste right in it. It added a tad of sweetness to it that def doesn’t normally have from the Japanese steakhouses. Next time going to try without carrots. I used all same ingr. as you posted.

  25. 5 stars
    This was so good! My daughter loves hibachi onion soup, but this recipe was even better than the one we get at the Japanese steak house. It’s quick, light and has such good flavor. Thanks for sharing.

  26. 5 stars
    SO good!!! Vegetarian husband declared it “restaurant quality.” Vegan older teen loved the flavor and ate 2 bowls. Carnivorous pickier young teen even liked it (mushrooms strained out first.) Great addition to our multi-diet family. Thank you!

  27. 5 stars
    Hi, Thank you for this lovely recipe… I made it tonight and it was awesome…

  28. This just popped up on Pinterest. I have most ingredients in but can hardly wait till I feel better and get to the store. I know I am going to love this. Thank you so much for sharing.

  29. 5 stars
    Although I strained the vegetables, per the recipe, my wife ate the soup with the vegetables in. Both were delicious, with or without the vegetables.

  30. I would use miso for a more flavorful soup. Just does let “live” miso boil or the enzymes will be killed.

  31. I have a very similar recipe but with slow cooking chicken and beef bone and vegetables over night. Yours seems so much easier. Going to have to try ????

    1. Hi Teresa:) You just need to pour the liquid through a strainer to separate the solid chunks from the broth. And yes the mushrooms are added raw – if sliced thinly they will cook some in the hot broth.

  32. 4 stars
    i really liked it. i found this when my boyfriend needed something “brothy” after oral surgery. i’ve had “real” ramen at a chain restaurant in China & this falls in line. like some of the others, i used a little more broth & i didn’t have green onions, but i did add some cilantro & chili garlic sauce & it was superb. next time i’ll pick up some noodles to throw in.

  33. Just making this for the first time. So excited! I love broth soups. They’re so comforting, but also not heavy. Thank you!

  34. Not impressed at all. Even using vegetable broth it only tastes like carrot and celery and not anything close to the restaurants. I would compare it more to dish water.

  35. 4 stars
    I used veggie broth and I felt like it took sway from the classic onion taste im used to. Will try water next time! Still great!

  36. In the process of cooking it, my husband loves this soup at restaurants. It smells delicious and it’s super easy!! Thanks for the recepie.

  37. 5 stars
    TU-Shay!!!! I think I nailed it girlfriend thanks,… I sprinkled ginger as it can make or break you and drizzled soy to taste.. Tell your readers to go lite then add that’s the best way…

  38. How might you use the leftover vegetables? I just made this soup but I would like suggestions to make it more sustainable and stretch my dollar.

  39. 5 stars
    Love this soup! It’s a great base soup for me because I usually throw in any veggies I have lying around! I leave in the onions carrots and celery, and add diced cucumber (yes cucumber! It’s amazing!) and mushrooms at the same time and throw in bean sprouts towards the end for some crunch! I also use water instead of veggie broth and it tastes amazing! I serve it with scallions, soy sauce, and a little bit of sambal oelek instead of Sriracha and it is soo good!!!

  40. 5 stars
    Great recipe! Thank you for sharing!! I added a bit if ginger and also tofu in the end of the cooking process.

  41. Unfortunately this turned out to be disappointing for us. Perhaps it was the brand of vegetable broth that we used. But to be honest I’m not sure how this could be flavorful at all if only water was used ( implied from directions ). Thank you for sharing though!

  42. Maybe it’s something I did, but this tastes nothing like the soup I get from hibachi restaurants. I’m disappointed because my husband and I had such high hopes for this recipe.

  43. Our Japanese restaurants use the deep fried onions, so for those missing that, just add a tablespoon of Durkee onions into the bowl before you pour the broth in and the broth will soften them.

  44. 5 stars
    The best! I use water and it has a lot of flavor. It is even better as leftovers. Thank you!

  45. As there was nothing in the soup to make it Japanese, I added miso at the end along with the mushrooms and kept all the veggies. It was delicious.

  46. 4 stars
    Just letting you know I have BEEN craving this soup so I used your recipe. It is soooo good. But I may have made a mistake putting garlic in it though 🙁

  47. Is this something I could make and freeze? I always crave this soup when I’m not feeling well and having it frozen would be wonderful.

    1. Hi Jessica! Sure, you can definitely freeze the broth, although I think I would definitely add the mushrooms and scallions fresh each time 🙂

  48. 5 stars
    One of our favorite places to eat is japanese palace in ft worth tx. They serve this soup for a starter, and I’m with you it’s wonderful. When I saw you post it, I made it that night. It GREAT! Douro arigatou gozaimasu (thank you very much.)

    1. Thank you for the feedback, Cassandra. This is of our most popular recipes that consistently gets positive results. Unfortunately since I wasn’t in the kitchen with you, I can’t troubleshoot it. My best guess is that you didn’t season it enough – a little salt goes a long way in bringing out flavors, especially with soup in my opinion.

    2. Why oh why do people feel so compelled to point out how ummmm inept(?) They are? Amazing the number of critics the internet has produced.

      1. 5 stars
        We love mushroom umami flavor, and sauteed a lb in avocado oil and ghee, then added 4 cups water and billed for 30 mins. Added two pinches of smoked sea salt and a day off so sauce. We are the soup without straining there mushrooms. This was our variation and was very flavorful and delicious. Served two. Cheers.

  49. 5 stars
    Excellent tasting soup! I’m sorry I missed the earlier commentor. The “crunchy rice” they use in restaurants some time is actually Panko…Japanese breadcrumb, add right before you serves.

  50. For keeping with the low-carb / paleo lifestyle, I feel it important to note that the Kikoman Soy Sauce has gluten in it. The wheat is used as a thickener. Not really a big deal for the soup unless you have celiac disease. There are some gluten free soy sauce options though that would be a good replacement.

    1. Hi Sarah! In general, I don’t look too deep at condiments, because of the very small amount I generally include in my recipes and also because I do not cater to an “ultra” low-carb/celiac audience. But I appreciate you bringing that to my attention. I will definitely look into some alternatives.

  51. Why do you put carrots, celery & onions in it? The soup Ive had only had scallions and mushrooms. It looks like thats all your picture shows too

    1. Hi Chastity. If you read the recipe, you’ll notice that the celery, onions and carrots get strained from the soup at the end. Those vegetables are what creates the flavorful broth. Without it the soup would taste like plain ‘ol water 🙂

  52. This sounds delicious. I am planning to make some and add a little chicken breast to make it heartier. Thanks for sharing.

    1. Nutrition Facts
      Serving Size 527 g
      Amount Per Serving
      Calories 114
      Calories from Fat 21
      % Daily Value*
      Total Fat 2.3g4%
      Saturated Fat 0.6g3%
      Trans Fat 0.0g
      Cholesterol 0mg0%
      Sodium 1406mg59%
      Potassium 736mg21%
      Total Carbohydrates 13.2g4%
      Dietary Fiber 3.0g12%
      Sugars 6.3g
      Protein 10.5g
      Vitamin A 105% • Vitamin C 17%
      Calcium 5% • Iron 16%
      Nutrition Grade A
      * Based on a 2000 calorie diet

    2. This was me using this as the ingredient base:

      2 onions
      6 Cups vegetable broth
      2 celery stalks
      2 carrots
      2 garlic cloves
      8 oz mushrooms
      3 scallions
      1 TBSP soy sauce

      I don’t personally like sriracha, so that will adjust the calories a bit, I don’t use salt or pepper for this type of dish either.

  53. How many carrots, celery, and onion are needed? Does the little dot stand for cups? And where does the sirracha and soy sauce come into play? Thank you.

    1. Hi Shiona, I think your browser may not have loaded the page correctly. All the quantities and instructions are in the recipe box! Let me know if you have any other questions 🙂

  54. Hi! This looks delicious! Have you ever made this with Miso? If so how did it change the flavor and how much would you recommend using? Thanks!

  55. I have been looking for this recipe forever and have had a cold and sore throat for a week so this is perfect!
    Do you happen to know if you can buy/make those crunchy rice they give with the soup?

    1. Hi Lauren, I’m glad you like it! 🙂 Unfortunately I don’t have any advice regarding the crunchy rice. Thanks for stopping by!

    2. I know it’s not my recipe and you said crunchy rice but in my experience with the onion soups at Japanese restaurants is they actually use french fried onions! I personally think it’s absolutely delicious if you’d like to give it a try. If not maybe try cooking the rice only partially and then deep frying! Hope this helps some. 🙂

    3. The “crunchy rice” is usually little pieces of fried tempura batter…just mix some cornstarch, plain flour, and water together to make a “batter” that you then drip into hot oil-use a strainer to almost immediately scoop out of the oil as they cook in seconds. Drain on paper towels and let cool so they don’t make your soup greasy. Put in the soup last minute or they get soggy and gross.

    4. The “cruchy rice” is actually just fried tempura batter. I used to work at a hibachi restaurant and they would scoop out the little bits of tempura better that broke off when they were frying tempura vegetables or they would just fry up the batter and then set it aside until just before serving the soup and waiters would add the “crunchies”, as we called them, with the mushrooms and green onions.

    1. Hey Linda 🙂 It’s a recipe for Japanese Clear Onion Soup, meaning a clear onion flavored broth. Same as when you make a vegetable broth or a chicken broth – the veggies (and/or bones) get dumped. It’s entirely up to you though, keep them in there if you want a regular vegetable soup, but in that case I recommend adding all the other goodies I added in our Veggie Soup recipe 🙂 I actually ate those discarded veggies as a snack the next day. Yum lol

  56. Hey! If you slice the mushrooms super thin like we did, they’ll get soft quick – so it’s not really necessary to let it sit. Hope you like it! 🙂

  57. This sounds amazing, so excited to try this! I was wondering, do you let the mushrooms sit in the soup for a bit before you serve it? I was wondering how the mushrooms get soft? Thank you!

  58. How much soy sauce did you use, just so I have an idea? I’m planning to make this tomorrow and am so looking forward to it!

    1. Hi Jennie! Good to hear! 🙂 I seasoned the soup with regular salt and had the soy sauce (and Sriracha) on the table. We all just added a little splash to our bowls, mostly for the flavor. If I have to take a guess, it would probably be a tablespoon or two into the pot. Saltiness is a very personal preference though and I would suggest adding little by little while tasting, until it tastes perfect to you! Hope you like it!

      1. I have never seen it with noodles either. Our local restaurant uses bread crumbs and diced green onions that can be seen at the bottom. They also use a chicken broth instead of a vegetable broth.

      2. They are French fried onions. They are in a can at the store. Same as used for green bean casserole.

      3. They are called crunchiest (I called the Japanese restaurant near mr to ask this and was told they’re call crunchiest.. you can also use. French fried onions.

      4. This is amazing.. I used water .. when the onions were nicely browned, I added a TBSP of soy sauce and let it simmer for about a minute before adding the water. It was so good.

    1. Hi Sabrina,

      In my experience slash means “or”, so vegetable OR water, depending what you have. I’ll write it out to be more clear though! Thanks for stopping by! 🙂

    2. 5 stars
      I made this soup last nigh, OMG! it was so good. Anytime you eat something and it makes you close your eyes,it is just that good. I added some nigerian pepper to it, I didn’t have anymore sirracha. Simple to do and I had all the ingrients at home except the mushrooms and stopped by the store and picked some up.A very good soup for cold nights.

      1. May I say that i use water i love the earthy flavor I use more carrots for taste too so why spend for veggie broth or do both and see which one you like best

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