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.
Servings: 6 servings
- 6 cups vegetable broth (can use chicken or beef broth as well, or a combination of both if you have it. be sure to use a low sodium variety)
- 2 onions (diced)
- 1 celery stalks (diced)
- 1 carrots (peeled and diced)
- 1 tbsp garlic (minced)
- 1/2 tsp ginger (minced)
- 1 tsp sesame oil
- 1 cup button mushrooms (very thinly sliced)
- 1/2 cup scallions (sliced)
- to taste salt and pepper
- to taste soy sauce (optional)
- to taste 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.
Tips and Tricks:
- 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.
Calories: 24kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 862mg | Potassium: 262mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg