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Japanese Onion Soup

Japanese Onion Soup

Very mild with a touch of tang.

Ready in: 1 hour

Serves: 6

Complexity: very-easy

kcal: 25

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½ stalk celery, chopped
1 small onion, chopped
½ carrot, chopped
1 tsp grated ginger root
¼ tsp minced fresh garlic
2 tbsp chicken stock
3 tsps beef bouillon granules
1 cup chopped shiitake mushrooms
2 lt water
1 cup button mushrooms, sliced
1 tbsp minced fresh chives


In a large saucepan or stockpot, combine the celery, onion, carrot, SIDS GARLIC SAUCE, 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 then 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.