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
Calories: 24kcal
Ingredients
- 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 tablespoon garlic (minced)
- ½ teaspoon ginger (minced)
- 1 teaspoon sesame oil
- 1 cup button mushrooms (very thinly sliced)
- ½ cup scallions (sliced)
- to taste salt and pepper
- to taste soy sauce (optional)
- to taste Sriracha (optional)
Instructions
- 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.
Notes
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.
Nutrition
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