Japanese Onion Soup Recipe – Gourmet And Food

why make this recipe

Japanese Onion Soup is a delightful and warming dish that brings comfort and flavor in every bowl. This soup is not only easy to make, but it also uses fresh vegetables and is packed with nutrients. It’s a perfect choice for a light meal or a starter for a larger dinner. The combination of onions, garlic, and ginger creates a fragrant aroma, while the vegetable stock and spices provide a rich and delicious taste.

how to make Japanese Onion Soup

Ingredients:

• 1 tablespoon minced garlic
• 1/2 teaspoon freshly grated ginger
• 2 cups finely chopped onions
• 1 cup peeled and diced carrots
• 1 cup diced celery stalks
• 6 cups vegetable stock
• 1 teaspoon toasted sesame oil
• 1 cup thinly sliced button mushrooms
• 1/2 cup chopped green onions
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon soy sauce
• 1 teaspoon sriracha sauce

Directions:

1. Start by chopping your vegetables. Finely chop the onions; the more finely you chop, the quicker they’ll caramelize. Peel and dice the carrots. Chop the celery into uniform pieces. Set these aside in separate bowls.
2. In a large pot, heat some oil over medium heat. Add the chopped onions first. Stir them gently, allowing them to sweat and release their moisture. In about 10 minutes, they should become translucent. At this point, add in the minced garlic and ginger for an aromatic base, stirring constantly to prevent burning.
3. Once the onions are nicely softened and fragrant, it’s time to add the carrots and celery. Stir them in, allowing their flavors to mingle with the onions. Cook for about five minutes. Colors should brighten, and things will start to smell heavenly.
4. At this stage, you’ll want to pour in the vegetable stock. This is where the soup truly starts to come alive. Bring it to a gentle boil. Be cautious — you don’t want it bubbling away too much.
5. Once the soup is boiling, add the sliced button mushrooms. They’ll soak up all the goodness in the broth. Next, add your seasonings. Incorporate the rice vinegar, soy sauce, and crushed red pepper flakes. Stir well to combine.
6. Reduce the heat to low and let the soup simmer for about 20 minutes. This leisurely cooking allows the flavors to develop. Taste it halfway through to see if it needs more salt or pepper. Adjust according to your palate.
7. Just before serving, sprinkle in the chopped green onions. They add a vibrant color and a fresh crunch that contrasts with the softness of the other veggies. Serve hot in bowls, optionally drizzling some sriracha for a spicy kick.

how to serve Japanese Onion Soup

Serve the Japanese Onion Soup hot in bowls. You can add a drizzle of sriracha sauce on top for those who enjoy a little heat. Pair it with crusty bread for dipping, or enjoy it as a starter before a larger meal. Garnishing with extra green onions on top will make it look even better!

how to store Japanese Onion Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for up to three days. You can also freeze the soup in freezer-safe containers. Just remember to leave some space at the top since the soup will expand when frozen. Thaw it in the fridge before reheating.

tips to make Japanese Onion Soup

• Chop the vegetables uniformly to ensure even cooking.
• Use fresh vegetables for the best flavor.
• Adjust the level of spiciness by adding more or less sriracha sauce.
• Taste the soup before serving to balance the flavors with salt and pepper.

variation

You can try adding different vegetables, like bok choy or spinach, for added nutrition. If you want a heartier soup, consider adding tofu or noodles.

FAQs

1. Can I make this soup ahead of time?
Yes, you can make the soup a day ahead. Just store it in the refrigerator and reheat it when you are ready to serve.

2. How can I make this soup gluten-free?
To make the soup gluten-free, replace the soy sauce with a gluten-free soy sauce or tamari.

3. Can I use chicken stock instead of vegetable stock?
Yes, you can use chicken stock if you prefer a non-vegetarian version. It will add a different depth of flavor to the soup.

Japanese Onion Soup

A delightful and warming dish, Japanese Onion Soup combines fresh vegetables and fragrant spices, perfect for a light meal or starter.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Light Meal, Starter

Cuisine: Japanese

Calories: 120

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 cups finely chopped onions The more finely you chop, the quicker they’ll caramelize.
• 1 cup peeled and diced carrots
• 1 cup diced celery stalks Chopped into uniform pieces.
• 1 cup thinly sliced button mushrooms These will soak up the goodness in the broth.
• 1/2 cup chopped green onions Adds a vibrant color and fresh crunch.

Stock & Seasonings

• 6 cups vegetable stock Can substitute with chicken stock.
• 1 tablespoon minced garlic
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce Use gluten-free soy sauce for a gluten-free version.
• 1 teaspoon sriracha sauce Adjust spiciness according to taste.
• 1/2 teaspoon crushed red pepper flakes Can adjust according to taste.
• Sea salt and freshly ground black pepper To taste.

Method

 

Preparation

1. Chop the onions, carrots, and celery and set aside in separate bowls.
2. Heat some oil in a large pot over medium heat, then add the chopped onions.
3. Gently stir the onions, allowing them to sweat and release moisture until they become translucent (about 10 minutes).
4. Add minced garlic and ginger; stir constantly to prevent burning.
5. Once the onions are soft, add the carrots and celery; cook for about 5 minutes.

Cooking

1. Pour in the vegetable stock and bring to a gentle boil.
2. Add sliced button mushrooms and seasonings (rice vinegar, soy sauce, crushed red pepper flakes). Stir to combine.
3. Reduce heat to low and let the soup simmer for about 20 minutes, tasting and adjusting seasoning if needed.

Serving

1. Before serving, sprinkle with chopped green onions and drizzle with sriracha for a spicy kick.

Notes

Chop the vegetables uniformly for even cooking. Store leftovers in an airtight container for up to three days or freeze for longer storage. You can also try adding different vegetables for added nutrition.