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–+ servings

Japanese Onion Soup

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A comforting and nutritious Japanese onion soup featuring caramelized onions, aromatic spices, and a mix of fresh vegetables, perfect for any cozy gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Japanese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups finely chopped onions
  • 1 cup peeled and diced carrots
  • 1 cup diced celery stalks
  • 6 cups vegetable stock Chicken stock can be used as a substitute.
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly grated ginger
  • 1 cup thinly sliced button mushrooms Alternatively, shiitake or oyster mushrooms can be used.
  • 1/2 cup chopped green onions
Seasonings
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce Use gluten-free soy sauce or tamari for gluten-free option.
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon sriracha sauce Use more for additional heat.
  • to taste sea salt and freshly ground black pepper

Method
 

Preparation
  1. Begin by finely chopping your onions, peeling and dicing the carrots, and chopping the celery into uniform pieces. Set these aside in separate bowls.
Cooking
  1. In a large pot, heat some oil over medium heat. Add the chopped onions first and stir gently to sweat them out for about 10 minutes until translucent.
  2. Add the minced garlic and ginger, stirring constantly to avoid burning.
  3. Once the onions are soft and fragrant, stir in the carrots and celery. Allow them to cook for about five minutes.
  4. Pour in the vegetable stock and bring to a gentle boil.
  5. When boiling, add the sliced mushrooms, rice vinegar, soy sauce, and crushed red pepper flakes. Mix well.
  6. Lower the heat and let the soup simmer for about 20 minutes.
  7. Midway, taste and adjust salt and pepper if necessary.
  8. Before serving, mix in the chopped green onions and serve hot with a drizzle of sriracha.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSodium: 700mgFiber: 4gSugar: 4g

Notes

This soup can be served as a starter or a hearty lunch. It can be refrigerated for 3-4 days or frozen for up to 3 months. To enhance flavors, feel free to adjust spices and experiment with added proteins or herbs.
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