Low Fat Japanese Onion Soup Food

JAPANESE STEAKHOUSE ONION SOUP

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.

LOW-FAT POTATO AND LEEK SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
• Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

MIYABI JAPANESE ONION SOUP

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.

BENIHANA ONION SOUP

Steps:

• In a saucepan, combine the vegetable base for the broth: carrots, celery, onion, and garlic with a tablespoon or two of water or chicken broth. Saute the vegetables over medium-high heat until fragrant.
• Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
• Using a fine-mesh sieve, drain the broth into a clean bowl and throw away the strained vegetables. Return the clear broth to your saucepan and keep on low heat while serving.
• Serve with 6-8 thinly sliced mushrooms, garnished with sliced green onions and fried onions.

JAPANESE ONION SOUP

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.

LOW FAT JAPANESE ONION SOUP

Steps:

• 1. Combine chicken broth and water in medium saucepan over high heat.
• 2. Coarsely chop half of the onion, save the other half for later.
• 3. Add the chopped onion, carrot and celery to the Chicken broth/water combo. Simmer for 10 minutes until the veggies are tender.
• 4. Heat oil in a small saucepan over medium heat.
• 5. Slice remaining onion into very thin slices. Separate slices, dip in milk, then in flour. Fry the onions in the oil until golden brown. Drain on paper towels.
• 6. To serve soup ladle into bowls, top with fried onions and sliced mushrooms. Add a few green onions to the bowl and serve.

JAPANESE ONION SOUP

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.

JAPANESE SOUP FOR WEIGHT LOSS & DIETING

Steps:

• combine ingredients together for a healthy low fat soup with taste!
• can keep in the fridge for 3 days!
• divide into cup quantities and use within 3 days.

LOW-FAT ROASTED ONION-GARLIC SOUP

Steps:

• Set oven rack at lowest level, preheat to 450 degrees.
• Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
• Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
• Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
• Season to taste with salt and pepper.
• Serve topped with Parmesan and perhaps some toasted French bread

BENIHANA JAPANESE ONION SOUP

Steps:

• Combine chicken broth and water in a large saucepan over high heat.
• Slice the white onion in half, then coarsely chop one half (save the other half for later).
• Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
• Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
• When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
• To serve soup, ladle about 1 cup of broth into a bowl.
• Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.