Soup
Easy Japanese Clear Onion Soup
Easy Japanese Clear Onion Soup is a comforting, homemade delight bursting with flavors, featuring ginger and miso. This soup is a warm hug in a bowl, better than any takeout I've had. The harmony of sautéed onions, carrots, and celery creates a soothing broth that's deeply satisfying.
Soup
Easy Japanese Clear Onion Soup
Easy Japanese Clear Onion Soup is a comforting, homemade delight bursting with flavors, featuring ginger and miso. This soup is a warm hug in a bowl, better than any takeout I've had. The harmony of sautéed onions, carrots, and celery creates a soothing broth that's deeply satisfying.
The Recipe
Ingredients
- 1 diced onion
- 1/2 cup diced carrots
- 1/3 cup diced celery
- 4 garlic cloves, roughly chopped
- 1 teaspoon miso paste (optional, but highly recommended)
- 2.5 cups water
- 4 cups low sodium chicken broth
- 1 tbsp soy sauce
- 1/8 tsp ginger powder
- 3/4 tsp chicken bouillon
- Salt to taste
- 1/3 cup sliced mushrooms
- 1/2 cup fried onions
- 1/2 cup sliced scallions
Instructions
- 1
In a pot, combine your diced onions, carrots, celery, and garlic with the miso paste and sauté until the vegetables start to soften. Do not add oil.
- 2
Add in the water and chicken broth, then season with soy sauce, ginger powder, bouillon, and salt. Let this come to a boil on medium/high heat, then cover the pot with a lid and turn the heat to low. Let this simmer now for about 40 minutes.
- 3
Once done simmering, strain out all the vegetables using a fine mesh strainer or a straining spoon.
- 4
Add the mushrooms and cook for 5 more minutes. Right before serving, add in the fried onions and scallions.
Helpful Notes
- ◈Miso paste is not traditional but highly recommended — it adds such a great flavor.
- ◈You can purchase fried crispy onions to keep this recipe simple.
- ◈Sometimes I leave out the mushrooms because I'm not a fan, but for everyone else they're a must!
The Recipe
Instructions
- 1
In a pot, combine your diced onions, carrots, celery, and garlic with the miso paste and sauté until the vegetables start to soften. Do not add oil.
- 2
Add in the water and chicken broth, then season with soy sauce, ginger powder, bouillon, and salt. Let this come to a boil on medium/high heat, then cover the pot with a lid and turn the heat to low. Let this simmer now for about 40 minutes.
- 3
Once done simmering, strain out all the vegetables using a fine mesh strainer or a straining spoon.
- 4
Add the mushrooms and cook for 5 more minutes. Right before serving, add in the fried onions and scallions.
Helpful Notes
- ◈Miso paste is not traditional but highly recommended — it adds such a great flavor.
- ◈You can purchase fried crispy onions to keep this recipe simple.
- ◈Sometimes I leave out the mushrooms because I'm not a fan, but for everyone else they're a must!