This Japanese onion and mushrooms soup is a delicious vegetarian & vegan meal starter that will warm your soul. Best of all, it is low in calories and wholesome.
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.
This recipe is for 4 people. It takes approximately 40 minutes to prepare.
🔪 Instructions
- 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.
- Add the ginger and garlic. Sauté for another minute until fragrant.
- Add the broth to the pot and the mushrooms. Bring to a boil, then reduce the heat to simmer for 27 minutes.
- Whisk in the miso until it fully dissolves. Add the tamari and simmer for another 3 minutes. Season to taste with more salt and pepper if needed.
- Serve in bowls with chopped scallions on top.
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.
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)
- German Beer and Cheese Soup
- Butternut Squash and Apple Soup
- Croatian Roux Soup
- Oven-Roasted Cauliflower Soup
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Japanese Onion Soup with Mushrooms
Ingredients
- 2 teaspoons grapeseed oil, or other light vegetable oil
- 1 large white or yellow onion, diced
- Pinch of sea salt and pepper
- ¼ teaspoon 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
- 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.
- Add the ginger and garlic. Sauté for another minute until fragrant.
- Add the broth to the pot and the mushrooms. Bring to a boil then reduce the heat to simmer for 27 minutes.
- 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.
- Serve in bowls with chopped scallions on top.
Notes
- 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)
Nutrition
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.
Nicole says
Would unsalted broth be the same as low sodium?? Recipe looks delicious and I can't wait to try it!
Jas says
You can use unsalted broth, just add salt to season to your liking. 🙂
Chemistrytuitionsingapore says
Thanks for sharing this recipe. I will definitely try this
Jas says
I hope you do!
Rennae Cousineau says
Was hoping for more flavor. The ingredients suggest great flavor but it's missing something.
Jas says
So sorry it didn't meet your expectation. I'll let the author of this recipe, Victoria, know. Perhaps she can add some suggestions. I think that adding more miso would perhaps help and seasoning it with freshly ground black pepper.
Carlee says
That looks so flavorful and delicious. What a perfect way to warm up on a super cold day like today!
Jas says
Is it as frigid there as it is here? We reached -14F today. Soup's on for sure.
Sheila says
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.
Jas says
Thanks, Sheila! Enjoy!
Healthy World Cuisine says
Loving this light and delicious recipe. Homesick for Japan... Sharing, of course.
Jas says
Thank you! I hope to make it there one day. Will you come with me and be my tour guide??
Stephanie ReadsWell says
I like onion soup. It tastes awesome. I use deep fried garlic pieces to make the soup crispy.
Jas says
Oh, I bet fried garlic is delicious in this soup. I'll have to try it. Thanks for the tip 😀
Karen (Back Road Journal) says
I've tried onion soup in many places around the world but have never had your Japanese version. It sounds light and delicious.
Jas says
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. 🙂