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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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My oldest son loves a Japanese restaurant in Springfield, Missouri named Nakato's. His favorite of all is their Japanese onion soup. After trial & error in the kitchen, I came up with this recipe that my son says is almost a perfect match for his favorite soup. While the restaurant removes almost all the veggies before serving, we actually prefer leaving them in. Enjoy! Ingredients:
1/2 stalk celery, chopped |
1 small onion, chopped |
1/2 large carrot, peeled & chopped |
1 tablespoon ground ginger |
1/4-1/2 teaspoon minced garlic (to taste) |
1 (15 ounce) can chicken broth |
1 1/2 cups water |
2 cups fresh mushrooms, brushed & sliced |
1 beef bouillon cubes or 3 tablespoons beef bouillon granules |
1 tablespoon minced fresh chives or 2 teaspoons dried chives |
Directions:
1. In a large saucepan, combine all ingredients except chives.
2. Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
3. Remove from heat & strain out the vegetables.
4. Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
5. Sprinkle soup with chives & serve.
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