Made This Recipe? Add Your Photo
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!
- 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
- In a large saucepan, combine all ingredients except chives.
- Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
- Remove from heat & strain out the vegetables.
- Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
- Sprinkle soup with chives & serve.