Japanese Onion Soup with Mushrooms

Japanese Onion Mushroom Soup | All that's Jas

This Japanese onion soup with mushrooms is a delicious vegetarian & vegan meal starter. Best of all, it is low in calories and wholesome.

This Japanese onion soup with mushrooms is a delicious vegetarian & vegan meal starter that will warm your soul. Best of all, it is low in calories and wholesome.

 

This post is a guest post by Victoria of How Daily.

 

An onion and mushroom soup is often served in Japanese steakhouses as a meal starter. It is light with a clear broth, yet has complex flavors. It is also low in calories and cholesterol.

 

The recipe I enjoy making uses either vegetable broth or chicken broth as the base. You can make it with a bone broth for added vitamins, minerals, and collagen. While not strictly traditional, I think adding a little miso during the last 3 minutes of simmering gives this soup more flavor and some beneficial probiotics.

 

Any mushroom will work in this recipe. Shitake and Maitake are stronger in flavor. Crimini mushrooms work just fine with a milder flavor, making the onions more of the star of the dish.

 

Japanese Onion Soup with Mushrooms

Delicious #vegetarian & #vegan Japanese onion #soup with mushrooms is a great and #healthy meal starter. Click To Tweet

 

This recipe is for 4 people. It takes approximately 40 minutes to prepare.

Wholesome clear Japanese soup with onions and mushrooms.

 

Ingredients:

  • 2 teaspoons grapeseed oil, or other light vegetable oil
  • 1 large white or yellow onion, diced
  • Pinch of sea salt and pepper
  • 1/4 tsp ground ginger
  • 2 garlic cloves, minced or pressed
  • 8 cups unsalted chicken or vegetable broth
  • 4 to 6 crimini or baby portabella mushrooms, sliced thinly
  • 2 teaspoons light miso
  • 2 teaspoons tamari or soy sauce
  • Sea salt and pepper to taste
  • 2 sliced scallions for topping

 

Directions:

  1. Heat the oil in a large pot over medium heat. Add the onions and sauté with a pinch of salt and pepper until they begin to soften, about 5 minutes.
  2. Add the ginger and garlic. Sauté for another minute until fragrant.
  3. Add the broth to the pot and the mushrooms. Bring to a boil then reduce the heat to simmer for 27 minutes.
  4. Whisk in the miso until fully dissolves. Add the tamari and simmer for another 3 minutes. Season to taste with more salt and pepper if needed.
  5. Serve in bowls with chopped scallions on top.

Suggested Optional Toppings

It is nice to have some bowls of toppings that everyone can choose from to add to the top of the soup. I personally like a little crunch with fried onions. Here are some suggestions for additional toppings.

  • Crispy fried onions, either store-bought or homemade
  • Julienned slices of fresh cucumber
  • Mung bean sprouts
  • Toasted sea vegetables, such as nori krinkles
  • Small cubes of firm tofu
  • Gomashio (toasted sesame seeds seasoning)

 

ESSENTIALS

for Japanese Onion Soup with Mushrooms

  • Grapeseed oil and olive oil are a staple in my kitchen. Always look for organic, cold-pressed oils even when purchasing extra virgin olive oil or coconut oil
  • Miso paste.
  • Tamari sauce.
  • Soup bowls and spoons.

 

5 from 2 votes
Wholesome clear Japanese soup with onions and mushrooms.
Japanese Onion Soup with Mushrooms
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This Japanese onion soup with mushrooms is a delicious vegetarian & vegan meal starter. Best of all, it is low in calories and wholesome.
Course: Soup
Cuisine: Japanese
Servings: 4
Author: Victoria
Ingredients
  • 2 teaspoons grapeseed oil or other light vegetable oil
  • 1 large white or yellow onion diced
  • Pinch of sea salt and pepper
  • 1/4 tsp ground ginger
  • 2 garlic cloves minced or pressed
  • 8 cups unsalted chicken or vegetable broth
  • 4 to 6 crimini or baby portabella mushrooms sliced thinly
  • 2 teaspoons light miso
  • 2 teaspoons tamari or soy sauce
  • Sea salt and pepper to taste
  • 2 sliced scallions for topping
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onions and sauté with a pinch of salt and pepper until they begin to soften, about 5 minutes.
  2. Add the ginger and garlic. Sauté for another minute until fragrant.
  3. Add the broth to the pot and the mushrooms. Bring to a boil then reduce the heat to simmer for 27 minutes.
  4. Whisk in the miso until fully dissolves. Add the tamari and simmer for another 3 minutes. Season to taste with more salt and pepper if needed.
  5. Serve in bowls with chopped scallions on top.
Recipe Notes

Suggested Optional Toppings

It is nice to have some bowls of toppings that everyone can choose from to add to the top of the soup. I personally like a little crunch with fried onions. Here are some suggestions for additional toppings:

  •  Crispy fried onions, either store-bought or homemade
  •  Julienned slices of fresh cucumber
  •  Mung bean sprouts 
  • Toasted sea vegetables, such as nori krinkles 
  • Small cubes of firm tofu 
  • Gomashio (toasted sesame seeds seasoning)

 

Bio - Victoria of How Daily

 

Bio: Victoria is a home cooking mom and a food blogger behind How Daily. She’s most interested in cooking and creating authentic and original taste from the traditional recipe. One of her favorite writing is about Japanese food, especially Japanese soups and sushi rolls.

 

 

 

 

 

 

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Healthy, vegetarian, vegan and gluten-free recipe for Japanese onion mushroom soup is a perfect and delicious meal starter.

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10 Comment

  1. Reply
    Karen (Back Road Journal)
    October 7, 2017 at 10:25 am

    I’ve tried onion soup in many places around the world but have never had your Japanese version. It sounds light and delicious.

    1. Reply
      Jas
      October 8, 2017 at 8:29 pm

      Oh, what an experience! I never think of ordering onion soup when I travel but now that I think of it, they must be all different. 🙂

  2. Reply
    Stephanie ReadsWell
    October 10, 2017 at 4:29 am

    I like onion soup. It tastes awesome. I use deep fried garlic pieces to make the soup crispy.

    1. Reply
      Jas
      October 10, 2017 at 8:19 am

      Oh, I bet fried garlic is delicious in this soup. I’ll have to try it. Thanks for the tip 😀

  3. Reply
    Healthy World Cuisine
    October 13, 2017 at 8:46 pm

    Loving this light and delicious recipe. Homesick for Japan… Sharing, of course.

    1. Reply
      Jas
      October 13, 2017 at 10:38 pm

      Thank you! I hope to make it there one day. Will you come with me and be my tour guide??

  4. Reply
    Sheila
    December 10, 2017 at 10:24 am

    So happy to stumble upon this light and delicious recipe. I am actually looking for a soup that is low on calorie yet flavorful. Having mushrooms in it is a bonus. Thank you for sharing this recipe. I am making this tonight.

    1. Reply
      Jas
      December 10, 2017 at 11:26 pm

      Thanks, Sheila! Enjoy!

  5. Reply
    Carlee
    December 31, 2017 at 5:40 pm

    That looks so flavorful and delicious. What a perfect way to warm up on a super cold day like today!

    1. Reply
      Jas
      January 2, 2018 at 10:49 am

      Is it as frigid there as it is here? We reached -14F today. Soup’s on for sure.

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