Japanese Onion Soup
Description
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.
Ingredients
•
1/2 stalk celery, chopped
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1 small onion, chopped
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1/2 carrot, chopped
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1 teaspoon grated fresh ginger root
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1/4 teaspoon minced fresh garlic
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2 tablespoons chicken stock
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3 teaspoons beef bouillon granules
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1 cup chopped fresh shiitake mushrooms
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2 quarts water
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1 cup baby portobello mushrooms, sliced
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1 tablespoon minced fresh chives
Directions
1
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.
2
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.
3
Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.