Description
This Japanese onion soup combines the sweetness of caramelized onions with the earthy flavor of mushrooms and a subtle tang from rice vinegar. Enhanced with ginger, garlic, and a hint of spice, this comforting vegetable broth is a healthy, flavorful dish perfect for any season.
Ingredients
Scale
Vegetables
- 2 cups finely chopped onions
- 1 cup peeled and diced carrots
- 1 cup diced celery stalks
- 1 cup thinly sliced button mushrooms
- 1 tablespoon minced garlic
- 1/2 teaspoon freshly grated ginger
- 1/2 cup chopped green onions (scallions)
Liquids and Oils
- 6 cups vegetable stock
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (optional)
- 1 teaspoon sriracha sauce (optional)
Seasonings
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the Vegetables: Finely chop the onions to ensure faster caramelization, then peel and dice the carrots, and chop the celery into uniform pieces. Set each vegetable aside separately.
- Sauté the Onions: Heat toasted sesame oil in a large pot over medium heat. Add the chopped onions and cook gently, stirring occasionally, for about 10 minutes until they become translucent and start to sweat. Add minced garlic and grated ginger, stirring continuously to prevent burning and to build a fragrant base.
- Add Carrots and Celery: Incorporate the diced carrots and celery with the softened onions. Cook and stir for about five minutes until vegetables brighten in color and soften slightly, allowing their flavors to meld.
- Pour in Vegetable Stock: Add the 6 cups of vegetable stock to the pot. Bring the mixture to a gentle boil, being careful not to let it boil vigorously to preserve flavors.
- Add Mushrooms and Seasonings: Once boiling, add the sliced button mushrooms. Stir in rice vinegar, crushed red pepper flakes, soy sauce (if using), and adjust salt and pepper to taste. Mix thoroughly.
- Simmer the Soup: Reduce heat to low and let the soup simmer gently for about 20 minutes. This slow cooking allows the flavors to deepen and blend. Taste midway and adjust seasoning as needed.
- Finish with Green Onions and Serve: Just before serving, stir in the chopped green onions. Serve hot in bowls, optionally drizzled with sriracha sauce for a spicy kick.
Notes
- Use Quality Stock: Choose a good organic vegetable stock or make your own for the best flavor.
- Caramelize Slowly: Low and slow cooking of onions brings out their natural sweetness.
- Experiment with Umami: Consider adding a dash of miso paste to deepen the soup’s umami profile.
- Add Fresh Herbs: Finish with fresh herbs like cilantro or basil for an aromatic touch.
- Make It Ahead: This soup tastes even better the next day; store cooled soup in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6g
- Sodium: 480mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
