Japanese clear onion soup is incredibly simple but an amazing way to start a meal.
Course: Appetizer, Soup
Cuisine: Japanese
Keyword: cream of mushroom, gluten-free, onion, soup, sugar-free, vegetarian
Ingredients
1/2tablespoonoilI used extra virgin olive oil
1medium-sized oniondiced (I used yellow)
6cupslow-sodium vegetable or chicken broth
1large celery stalkcut into one-inch pieces
1large carrotpeeled and cut into rounds
1 1/2tablespoonsgarlicminced
1/2teaspoondried ginger
1teaspoonsesame oil
1cupmushroomssliced thinly (I used white mushrooms)
1/2cupgreen onionssliced into 1/2-inch pieces
salt and pepper to taste
Instructions
In a pot with a lid, heat the oil over medium heat and add the diced onion. Saute until the onion is browned and soft.
Add broth, celery, carrot, garlic, ginger and sesame oil and bring the mixture to a boil. Turn the burner down to low and put the lid on the pot, simmering for about 30 minutes to let the flavors meld.
Strain the vegetables from the broth, and return the broth to the pot.
Add the mushrooms and green onions and let the soup cook for another five minutes or so.
Serve immediately as an appetizer for your favorite Asian-style dinner.