Japanese Onion Soup
A comforting and nutritious Japanese onion soup featuring caramelized onions, aromatic spices, and a mix of fresh vegetables, perfect for any cozy gathering.
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
Instructions
Preparation
- 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
- 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.
- Add the minced garlic and ginger, stirring constantly to avoid burning.
- Once the onions are soft and fragrant, stir in the carrots and celery. Allow them to cook for about five minutes.
- Pour in the vegetable stock and bring to a gentle boil.
- When boiling, add the sliced mushrooms, rice vinegar, soy sauce, and crushed red pepper flakes. Mix well.
- Lower the heat and let the soup simmer for about 20 minutes.
- Midway, taste and adjust salt and pepper if necessary.
- Before serving, mix in the chopped green onions and serve hot with a drizzle of sriracha.
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.