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Japanese Onion Soup

"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. Use your favorite mushrooms in this recipe."
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Ingredients

1 h servings 25 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 25 calories; 0.2 g fat; 4.4 g carbohydrates; 1.4 g protein; < 1 mg cholesterol; 257 mg sodium. Full nutrition

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Reviews

Read all reviews 83
  1. 112 Ratings

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Most helpful positive review

After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more ...

Most helpful critical review

Maybe I did something wrong here, but my roommate says it tasted like "slightly flavored water" I agree. I followed all the directions, except mushrooms, and all I got was a pot full of oniony ...

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After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more ...

Maybe I did something wrong here, but my roommate says it tasted like "slightly flavored water" I agree. I followed all the directions, except mushrooms, and all I got was a pot full of oniony ...

This was fantastic - better than our favorite restaurant. Only change, omit the chicken stock and add 1 teaspoon of chicken boullion granules. And don't bother dicing up the veggies, just do a...

This approximated Benihana's onion soup, but didn't quite make it. Still good, though! I made mine in a pressure cooker by reducing the liquid to 5 cups (I should have done 4 cups) and adding al...

We frequent a japanese steak house (Domo 77) that serves this, yummm. My 11 year old asked if I could make this, he loved it. So simple, but yet good. Thanks Sawako

So good!!! My husband and I ate almost the whole pot of soup just the two of us. My husband said that it was pretty spot-on to our local Japanese restaurant. And for him to say that with my c...

Absolutely loved this recipe. I've been looking for a Japanese Onion Soup recipe for years -- trying to mimick the local hibachi restaurant. This was IT! Fantastic!

I used six bouillon cubes and just let them dissolve in the water. After straining, I added some fried onions and (after letting it sit for a few minutes) it did taste just like Benihana's! Exce...

I gave this five stars because it tastes really good, is easy to make and the recipe is flexible. I used an entire white onion, a hand full of baby carrots, 2 cloves of garlic, 3 beef boullion ...