Best Miyabi Japanese Onion Soup Recipes

HIBACHI JAPANESE CLEAR SOUP

Steps:

• Chop vegetables into 1 inch pieces.
• In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.
• Add both broths and water to the pot and bring to a boil.
• Reduce heat and simmer 1 hour.
• Use a slotted spoon to remove veggies.
• Serve with thinly sliced mushroom and chopped green onion.

JAPANESE ONION SOUP

Steps:

• In a large saucepan, combine all ingredients except chives.
• Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
• Remove from heat & strain out the vegetables.
• Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
• Sprinkle soup with chives & serve.

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.

BENIHANA JAPANESE ONION SOUP

Steps:

• Combine chicken broth and water in a large saucepan over high heat.
• Slice the white onion in half, then coarsely chop one half (save the other half for later).
• Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
• Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
• When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
• To serve soup, ladle about 1 cup of broth into a bowl.
• Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.

JAPANESE CLEAR ONION SOUP

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.