Close high side shot of Japanese Clear Onion Soup in a white and blue patterned bowl. Sriracha and Soy Sauce in the background.
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4.85 from 13 votes

Japanese Clear Soup

A easy recipe for Japanese Clear Soup - Just like at your local Japanese Habatchi Steakhouse. Only 10 Simple Ingredients and 30 Minutes Needed. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Japanese
Servings: 4 servings
Calories: 64kcal
Author: Roche Woodworth


  • 2 onions (diced)
  • 6 cups vegetable broth
  • 2 celery stalks (diced)
  • 2 carrots (peeled and diced)
  • 2 garlic cloves (minced)
  • 1/2 tsp ginger (minced)
  • 1 cup button mushrooms (very thinly sliced)
  • 1/2 cup scallions (sliced)
  • to taste salt and pepper
  • to taste soy sauce
  • to taste Sriracha


  • Sauté the onions in a pot in a little bit of oil until slightly browned.
  • Add the carrot, celery, garlic, and ginger and 6 cups of vegetable broth/water.
  • Bring to the boil and then simmer for 30 minutes.
  • Season to taste with salt and pepper.
  • Strain the veggies from the broth.
  • Add a handful of scallions and mushrooms to bowls. Ladle the soup on top.
  • Add a splash of soy sauce and sriracha to taste.


Tips and Tricks:
1. For a fully compliant Paleo/Whole 30 soup, use Coconut Aminos instead of Soy Sauce.
2. I usually don’t throw away the strained vegetables, but either eat them as is for a snack (haha), or toss them in with another meal.


Calories: 64kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1438mg | Potassium: 289mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5971IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg