Japanese-Inspired Clear Onion Soup
, about 50 min
A brothy hibachi-style soup of onion, carrot and celery simmered in chicken and beef broth, then strained and topped with mushrooms.
| 1 tablespoon sesame oil | Sauté onion & garlic in sesame oil | Add carrots, celery, ginger; sauté till tender | Season, pour in broths | Boil, then simmer 30 min | Strain out the veggies | Ladle into bowl; add mushrooms & green onions | Finish with sriracha & coconut aminos |
| 1 large onion, diced | |||||||
| 4 cloves garlic, minced | |||||||
| 2 carrots, peeled and chopped | |||||||
| 2 celery stalks, chopped | |||||||
| 3/4 tsp ground ginger | |||||||
| salt and pepper, to taste | |||||||
| 1.9 L chicken broth | |||||||
| 475 ml beef broth (optional; or use vegetable broth for both) | |||||||
| thinly sliced mushrooms, for serving | |||||||
| green onions, for serving | |||||||
| sriracha, to taste (optional) | |||||||
| coconut aminos or soy sauce, a splash (optional) |
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