Low Fat Japanese Onion Soup Recipes

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 STEAKHOUSE ONION SOUP

Steps:

• 1. In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.
• 2. Over high heat, bring mixture to a boil.
• 3. Reduce heat to simmer about 15 minutes until the vegetables are very tender.
• 4. Remove vegetables from broth and discard vegetables.
• 5. Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.

LOW FAT JAPANESE ONION SOUP

Steps:

• 1. Combine chicken broth and water in medium saucepan over high heat.
• 2. Coarsely chop half of the onion, save the other half for later.
• 3. Add the chopped onion, carrot and celery to the Chicken broth/water combo. Simmer for 10 minutes until the veggies are tender.
• 4. Heat oil in a small saucepan over medium heat.
• 5. Slice remaining onion into very thin slices. Separate slices, dip in milk, then in flour. Fry the onions in the oil until golden brown. Drain on paper towels.
• 6. To serve soup ladle into bowls, top with fried onions and sliced mushrooms. Add a few green onions to the bowl and serve.

JAPANESE SOUP FOR WEIGHT LOSS & DIETING

Steps:

• combine ingredients together for a healthy low fat soup with taste!
• can keep in the fridge for 3 days!
• divide into cup quantities and use within 3 days.

LOW-FAT ROASTED ONION-GARLIC SOUP

Steps:

• Set oven rack at lowest level, preheat to 450 degrees.
• Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
• Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
• Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
• Season to taste with salt and pepper.
• Serve topped with Parmesan and perhaps some toasted French bread