Miyabi Japanese Onion Soup Recipes

JAPANESE ONION SOUP

Japanese Onion Soup image

The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.

Provided by Sawako

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

½ stalk celery, chopped
1 small onion, chopped
½ carrot, chopped
1 teaspoon grated fresh ginger root
¼ teaspoon minced fresh garlic
2 tablespoons chicken stock
3 teaspoons beef bouillon granules
1 cup chopped fresh shiitake mushrooms
2 quarts water
1 cup baby portobello mushrooms, sliced
1 tablespoon minced fresh chives

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.

Nutrition Facts : Calories 25.3 calories, Carbohydrate 4.4 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 257.5 mg, Sugar 1.6 g

JAPANESE CLEAR ONION SOUP

Japanese Clear Onion Soup image

This recipe is from the Chirpy blog. It's a take on those served in the Japanese steak restaurants.

Provided by PanNan

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 onions (diced)
6 cups vegetable broth
2 celery ribs (diced)
2 carrots (peeled and diced)
2 garlic cloves (minced)
1/2 cup button mushroom (thinly sliced)
1/4 cup scallion, sliced
salt and pepper
splash soy sauce
sriracha sauce

Steps:

Sauté the onions in a pot in a little bit of oil until slightly browned.
Add the carrot, celery, and garlic and 6 cups of vegetable broth.
Bring to the boil and then simmer for 30 minutes.
Season to taste with salt and pepper.
Strain the veggies from the broth and add the mushrooms and scallions before serving.
Serve with soy sauce and sriracha sauce to add for additional flavor.

Nutrition Facts : Calories 43.9, Fat 0.2, SaturatedFat 0.1, Sodium 40.9, Carbohydrate 9.9, Fiber 2.4, Sugar 4.5, Protein 1.5

MIYABI JAPANESE ONION SOUP

Miyabi Japanese Onion Soup image

I am trying to duplicate the clear broth soup that is served at "Miyabi" - our local Japanese steakhouse. Our whole family loves this soup!

Provided by TP4883

Categories < 60 Mins

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups beef broth
7 cups chicken broth
1 large carrot
1 medium onion, chopped
2 garlic cloves, crushed
1 green onion, thinly sliced
1 mushroom, thinly sliced
1 tablespoon Durkee onions

Steps:

Combine beef and chicken stock in a pot.
Add carrot, onion and garlic.
Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
Discard the carrot, onion and garlic and strain the soup through cheesecloth.
Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.

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