Description
This Japanese Onion Soup is a comforting and flavorful dish that highlights the natural sweetness of caramelized onions combined with fresh vegetables and a savory vegetable stock. Enhanced with ginger, garlic, mushrooms, and finishing touches like green onions and optional spicy sauces, this soup offers a light yet satisfying experience that is perfect for any season.
Ingredients
Scale
Vegetables
- 2 cups finely chopped onions
- 1 cup peeled and diced carrots
- 1 cup diced celery stalks
- 1 cup thinly sliced button mushrooms
- 1/2 cup chopped green onions (scallions)
- 1 tablespoon minced garlic
- 1/2 teaspoon freshly grated ginger
Liquids & Seasonings
- 6 cups vegetable stock
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (optional)
- 1 teaspoon sriracha sauce (optional)
- 1/2 teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Finely chop the onions to speed up caramelization. Peel and dice the carrots and chop the celery into uniform pieces. Keep these prepared vegetables in separate bowls for easy access.
- Sauté the Onions: Heat toasted sesame oil in a large pot over medium heat. Add the chopped onions and stir gently, sweating them to release moisture. Cook for about 10 minutes until translucent. Add minced garlic and grated ginger, stirring constantly to prevent burning and develop the aromatic base.
- Add the Carrots and Celery: Stir in the diced carrots and celery, mixing well with the softened onions. Cook for another 5 minutes to brighten the vegetables and blend the flavors.
- Pour in the Vegetable Stock: Add the vegetable stock to the pot and bring the mixture to a gentle boil, careful not to allow vigorous bubbling that can evaporate too much liquid.
- Add Mushrooms and Seasonings: Once boiling, add the sliced button mushrooms to soak in the broth’s flavors. Incorporate rice vinegar, soy sauce (if using), and crushed red pepper flakes. Stir well to evenly distribute the seasonings.
- Simmer the Soup: Reduce heat to low and allow the soup to simmer for 20 minutes. This slow cooking melds the flavors deeply. Taste halfway through and adjust salt and pepper as needed.
- Finish with Green Onions and Serve: Just before serving, add chopped green onions for a fresh, crunchy contrast. Serve hot in bowls and optionally drizzle with sriracha for a spicy kick.
Notes
- Use Quality Stock: Choose good organic vegetable stock or homemade broth to enhance the soup’s flavor.
- Caramelize Slowly: Cooking onions low and slow brings out their natural sweetness effectively.
- Experiment with Umami: Adding a dash of miso paste can deepen the soup’s umami taste.
- Add Fresh Herbs: Sprinkle fresh cilantro or basil at the end for extra aroma and flavor.
- Make It Ahead: This soup tastes even better the next day. Cool and refrigerate leftovers, then reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
