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Japanese Soup

This is as close as I can get to the clear, Japanese soup you get in restaurants. Though the vegetable broth I used was a bit darker, the taste is spot on!

Try this out... it's so easy!


6 Cups Vegetable Broth (I used Better Than Bullion)

2 Cups of Water

1 LG Onion, roughly diced

2 Cloves Garlic, minced

2 LG Carrots, chopped

2 Stalks Celery, chopped

1/2 tsp Ginger (I used minced ginger)

Sesame Oil

Salt & Pepper to Taste

White Mushrooms, shaved

2 Stems Green Onions, thinly sliced


  1. Heat about 1 Tbsp of Sesame Oil in a pot. Add in the onions and cook them until they start to become golden.

  2. Add in the Ginger and Garlic. Stir for 30 seconds until fragrant.

  3. Add in the Carrots, Celery, and Vegetable Broth. Bring to a boil.

  4. Boil for 30 minutes. The broth will reduce.

  5. Strain all the vegetables from the broth. Return the broth back to the pot.

  6. Add in 2 Cups of warm water, stir.

  7. Add Salt & Pepper to taste.

  8. To serve, add a few shaved mushrooms to a bowl, about a Tbps of sliced Green Onions and ladle the soup over.

  9. Enjoy!

You can add in soy sauce or sirracha for an extra kick!

Let me know if you try this out:)

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