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Japanese Onion Soup Recipe

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This recipe for Japanese Onion Soup is from Mother to Daughter Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c chicken broth
2 c water
1 white onion
1/2 carrot. coarsely chopped
1/2 stalk celery, coarsely chopped
1/2 t salt
1/2 c vegetable oil
1/2 c milk
1/2 c flour
6 med mushrooms, thinly sliced
4 green onions, green part only, diced
Directions:
Directions:
Combine chicken broth & water in large saucepan over high heat. Slice the white onion in half , then coarsely chop one half. Add that half along with carrot, celery & salt to the pan and bring to a boil. Reduce heat & simmer 23-30 mins.

While broth simmers, heat vegetable oil in a small saucepan over med-high heat. Slice the remaining white onion into very thin slices. Separate the slices & dip them into the milk, then the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on paper towels.

Strain the vegetables out of the soup and toss them out. Pour the broth back into the pan & reheat to hot.

Ladle 1 cup of broth into a bowl. Sprinkle with fried onions, one sliced mushroom and green onion.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 mins

 

 

 

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