Recipe by Boppie
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!
Top Review by kateleestar
I changed this recipe a little. I use low sodium beef broth and low sodium chicken broth, and a little low sodium soy sauce. I let it simmer for at least 45 mins, strain the veggies out and then let it sit until were ready for it. I put the green onion and mushrooms in each bowl, and then top with the broth. It's really good, and spot on to my local hibachi place. Using the low sodium stuff and adding more water cuts the salt by a lot. We have this several times a month now, it's a total keeper!
- 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 See How It's Made
- 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.