Japanese Clear Onion Soup
Japanese Clear Onion Soup is a light, broth-forward soup made with simple aromatics, onions, celery, and carrots simmered until the flavors deepen.
Ingredients
- 6 cups vegetable broth
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- ½ cup green onions, sliced
- soy sauce (optional)
- sriracha (optional)
Instructions
- Heat a little oil in a large pot over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Stir in the carrots, celery, garlic, and ginger. Pour in the sesame oil and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes to allow the flavors to develop.
- Use a fine-mesh strainer or slotted spoon to remove the vegetables, leaving a clear broth. Discard the solids or save them for another use.
- Place a handful of thinly sliced mushrooms and scallions into serving bowls.
- Pour the hot broth over the mushrooms and scallions, allowing them to soften slightly in the heat.
- Add a splash of soy sauce for extra depth or sriracha for a spicy kick.
Nutrition
Notes
- Gentle Heat for Mushrooms: Pouring hot broth over raw mushrooms lets them soften naturally while keeping their texture intact.
- Prevent Cloudy Broth: Simmer gently and avoid boiling too hard, as rapid boiling can break down vegetables and create murkiness.
- Clear Broth Tip: Strain the vegetables well using a fine-mesh strainer for a smooth, clean broth.
- Make It Heartier: Add rice noodles, bok choy, or extra mushrooms for a more filling dish.
- Spice It Up: A drizzle of sriracha or chili oil adds heat, while a dash of rice vinegar gives a bright, tangy contrast.
- Balanced Seasoning: Start with a small amount of salt and pepper and adjust after simmering, especially if adding soy sauce later.
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