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Japanese Onion Soup in a Bowl
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Japanese Onion Soup

This Gluten Free Japanese Onion Soup recipe is an easy version of that restaurant version of the hibachi clear soup that’s so good.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Japanese
Servings: 4 People
Author: Jamie at Savorysaver.com
Cost: 5.00

Ingredients

  • 1 32oz. Box Low Sodium Chicken Broth
  • 1 32oz. Box Low Sodium Beef Broth
  • 1 Small to Medium Onion, peeled and cut into chunks
  • 2 Large Carrots, peeled, halved lengthwise, and cut into chunks
  • 3 Stalks Celery, cut into chunks.
  • 1 8oz. Package of white or crimini mushrooms, quartered or halved. Slice a couple to top finished soup
  • 3 Large Cloves of Garlic, peeled and crushed
  • 1-2 inch piece of Ginger, cut into coins
  • 2-3 Green Onions, trimmed and thinly sliced for the finished soup.
  • 1 Tbs Gluten Free Soy Sauce

Instructions

  • Place Broths, prepared vegetables, garlic and ginger into the Instant Pot
  • Place lid on Instant Pot and set vent to sealing
  • Set Instant Pot on manual for 20 minute on high pressure.
  • While the soup is cooking, place some of the sliced mushrooms and green onions into your serving bowls.
  • After the Instant Pot is finished, quick release the pressure in the Instant Pot and remove the lid.
  • Strain the vegetables from the broth and discard the vegetables.
  • Add the soy sauce to the finished broth.
  • Ladle the broth into the bowls with the sliced mushrooms and green onions.
  • Enjoy!

Video

Notes

Crock-pot Directions
  1. Add the vegetables, garlic, ginger and broths to the Crock-pot
  2. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
  3. Strain the soup discarding the vegetables.
  4. Stir Soy Sauce into the soup.
  5. Serve in bowls with a few slices of mushrooms and green onions
 
Stove Top Directions
  1. Add the vegetables, garlic, ginger and broths to a large dutch oven.
  2. Place the lid on the dutch oven, bring to a boil over high heat and reduce to a simmer.
  3. Simmer, covered for 45 minutes.
  4. Remove soup from the heat and strain the soup, discarding the vegetables.
  5. Stir Soy Sauce into the soup.
  6. Serve in bowls with a few slices of mushrooms and green onions.