Japanese Clear Onion Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Regular sodium, Shoyu

  100g

• Sauce, hot chile, sriracha

  100g

Directions

1. Saute the onions in a pot in a little bit of oil until slightly carmelized. About 10 minutes.
2. Add the carrot, celery, garlic, and ginger, sesame oil, and broth. Season to taste with salt and pepper.
3. Bring to the boil and then simmer for 30 minutes.
4. Strain the veggies from the broth.
5. Add a handful of scallions and thinly sliced mushrooms to bowls. Ladle the soup on top.
6. Optional: Add a splash of soy sauce and sriracha to taste.
7. Recipe by: Roche Woodworth (source: https://www.livingchirpy.com/japanese-clear-onion-soup/)