1 hr 5 mins
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!
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Units: US | Metric
- 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
- 1In a large saucepan, combine all ingredients except chives.
- 2Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
- 3Remove from heat & strain out the vegetables.
- 4Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
- 5Sprinkle soup with chives & serve.
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Nutritional Facts for Japanese Onion Soup
Serving Size: 1 (273 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 59.6
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.1 mg
- Sodium 700.4 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 1.4 g
- Sugars 3.1 g
- Protein 5.2 g