Japanese Clear Onion Soup

I’m sharing this recipe today, because I’ve had this exact same conversation multiple times in the last couple years. First a friend wants to know what “that soup” is called. Then they ask for a recipe.
This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.

Servings: 4

Ingredients

• 2  onions [diced]


• 6 cups  vegetable broth or water [whichever you have at hand]


• 2  celery stalks [diced]


• 2  carrots [peeled and diced]


• 2  garlic cloves [minced]


• handful button mushrooms [thinly sliced]


• handful sliced scallions


• to taste salt and pepper


• to taste soy sauce


• to taste Sriracha

Instructions

1. Sauté the onions in a pot in a little bit of oil until slightly browned.


2. Add the carrot, celery, and garlic and 6 cups of vegetable broth/water.


3. Bring to the boil and then simmer for 30 minutes.


4. Season to taste with salt and pepper.


5. Strain the veggies from the broth and add the mushrooms and scallions before serving.

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