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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 25.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 453.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.1 g

View full nutritional breakdown of Japanese Onion Soup calories by ingredient
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Japanese Onion Soup

Submitted by: MOONCALF2

Introduction

I found this recipe at Allrecipes.com, and it was submitted by Sawako. Great recipe for a basic japanese appetizer. I found this recipe at Allrecipes.com, and it was submitted by Sawako. Great recipe for a basic japanese appetizer.
Number of Servings: 6

Ingredients

    1/2 stalk celery, chopped
    1 small onion, chopped
    1/2 carrot, chopped
    1 tsp grated fresh ginger root
    1/4 tbs chicken stock
    3 tsp beef bouillon granules
    1 cup chopped fresh shiitake mushrooms
    1 cup baby portobello mushrooms, sliced
    2 quarts water
    1 tbs minced fresh chives

Directions

In a large saucepan or stockpot, combine the celery, onion, carrot ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.

Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.

Serve the broth with mushrooms in a small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOONCALF2.






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