Miyabi Japanese Onion Soup Food

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.

JAPANESE CLEAR SOUP RECIPE

Steps:

• Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
• Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
• Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
• To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

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.

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.

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.

HIBACHI JAPANESE CLEAR SOUP

Steps:

• Chop vegetables into 1 inch pieces.
• In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.
• Add both broths and water to the pot and bring to a boil.
• Reduce heat and simmer 1 hour.
• Use a slotted spoon to remove veggies.
• Serve with thinly sliced mushroom and chopped green onion.