Sep 09
30
Japanese Onion Soup
This recipe I’ll admit takes a little more time to prep than some of the others, but it’s worth it!
One of the things that you need to be careful of with many soups is the amount of sodium it contains. Not so with this recipe! Lower sodium is helps your body all across the board, and your body will retain less water too!
Japanese Onion Soup
- ½ stalk celery, chopped
- 1 small onion, chopped
- ½ carrot, chopped
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon minced fresh garlic
- 2 tablespoons chicken stock
- 3 teaspoons beef bouillon granules
- 1 cup chopped fresh shiitake mushrooms
- 2 quarts water1 cup baby Portobello mushrooms, sliced
- 1 tablespoon minced fresh chives
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 and sprinkle fresh chives over the top.
6 servings
35 calories/serving.