JAPANESE ONION SOUP
The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.
Provided by Sawako
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
- Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
- Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
Nutrition Facts : Calories 25.3 calories, Carbohydrate 4.4 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 257.5 mg, Sugar 1.6 g
JAPANESE ONION SOUP
My oldest son loves a Japanese restaurant in Springfield, Missouri named Nakato's. His favorite of all is their Japanese onion soup. After trial & error in the kitchen, I came up with this recipe that my son says is almost a perfect match for his favorite soup. While the restaurant removes almost all the veggies before serving, we actually prefer leaving them in. Enjoy!
Provided by Boppie
Categories Clear Soup
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine all ingredients except chives.
- Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
- Remove from heat & strain out the vegetables.
- Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
- Sprinkle soup with chives & serve.
Nutrition Facts : Calories 59.7, Fat 1.3, SaturatedFat 0.4, Cholesterol 0.1, Sodium 700.5, Carbohydrate 7.5, Fiber 1.5, Sugar 3.1, Protein 5.2
EASY JAPANESE STEAKHOUSE SOUP
This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe.
Provided by Cooking kid
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
- Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.5 g, Cholesterol 29.8 mg, Fat 1.8 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 0.5 g, Sodium 1004.7 mg, Sugar 2.8 g
MIYABI JAPANESE ONION SOUP
I am trying to duplicate the clear broth soup that is served at "Miyabi" - our local Japanese steakhouse. Our whole family loves this soup!
Provided by TP4883
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine beef and chicken stock in a pot.
- Add carrot, onion and garlic.
- Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
- Discard the carrot, onion and garlic and strain the soup through cheesecloth.
- Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.
HIBACHI SOUP RECIPE - (3.9/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- First off, the ingredients say, "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates. After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french fried onions over the top.
JAPANESE STEAKHOUSE ONION SOUP
This is my take on the classic Hibachi steakhouse onion soup that is typically served before the meal. I like to season further with a splash of soy sauce and pinch of white pepper.
Provided by Patrick Johnson
Categories Vegetable Soup
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.
- 2. Over high heat, bring mixture to a boil.
- 3. Reduce heat to simmer about 15 minutes until the vegetables are very tender.
- 4. Remove vegetables from broth and discard vegetables.
- 5. Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.
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