Japanese onion soup, or Negi no Konsome Sūpu, differs significantly from its French counterpart. Instead of a rich, caramelized onion base, this lighter, more delicate version highlights the subtle sweetness of scallions (or negi) and the savory depth of a clear consommé. It's a comforting and flavorful soup, perfect for a light meal or a refreshing starter. This recipe provides a foundational understanding, allowing you to adjust seasonings and additions to suit your palate.
What Kind of Onions Are Best for Japanese Onion Soup?
While the name might suggest otherwise, Japanese onion soup doesn't heavily rely on regular onions. Instead, scallions (negi) are the star. Their milder, sweeter flavor complements the consommé beautifully. You can find scallions at most Asian grocery stores and many regular supermarkets. Using white parts only will provide a cleaner flavor, while incorporating the green parts adds a touch more vibrant color and a slightly sharper bite.
What is Consommé?
Consommé is a clarified broth, meaning it's been meticulously refined to remove any cloudiness or fat. This results in a crystal-clear, intensely flavorful base for your soup. While making consommé from scratch is a process, you can easily find excellent quality pre-made consommé in most supermarkets (look for chicken or vegetable consommé). Using a high-quality base is essential for a truly delicious Japanese onion soup.
Ingredients for Japanese Onion Soup:
- 4 cups of good quality chicken or vegetable consommé (homemade or store-bought)
- 1 bunch of scallions ( negi), thinly sliced (reserve some green tops for garnish)
- 1 tablespoon of sake (optional, adds depth of flavor)
- 1 teaspoon of soy sauce (adjust to your preference)
- 1/2 teaspoon of mirin (optional, adds sweetness and shine)
- Salt and white pepper to taste
- 1 tablespoon of butter (optional, adds richness)
- Garnish: Reserved green scallion tops, a sprinkle of toasted sesame seeds (optional)
How to Make Japanese Onion Soup: Step-by-Step Instructions
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Prepare the Scallions: Wash and thinly slice the scallions. Set aside some green tops for garnish.
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Sauté (Optional): If you prefer a slightly richer flavor, gently sauté the white parts of the scallions in butter over low heat until softened but not browned (about 5 minutes). This step is optional.
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Simmer the Soup: In a medium saucepan, combine the consommé, sake (if using), soy sauce, and mirin (if using). Bring to a gentle simmer over medium heat.
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Add Scallions: Add the sliced scallions (or the sautéed scallions) to the simmering consommé. Reduce heat to low and cook for 5-7 minutes, or until the scallions are tender but still retain some texture.
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Season and Adjust: Season with salt and white pepper to taste. Adjust the soy sauce to your liking. Remember, less is often more; you can always add more, but you can't take it away.
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Serve: Ladle the soup into bowls. Garnish with the reserved green scallion tops and toasted sesame seeds (optional). Serve hot.
Frequently Asked Questions (FAQ)
Can I use other types of onions?
While scallions are traditional, you could experiment with other mild onions like shallots or even a small amount of very finely diced white onion. However, the flavor profile will change, losing some of the characteristic sweetness of the negi.
What if I don't have consommé?
You can use a light chicken or vegetable broth instead, but the soup won't have the same clarity and intense flavor. If using broth, you might consider straining it through cheesecloth to remove any sediment for a cleaner result.
Can I make this soup vegetarian/vegan?
Absolutely! Simply use vegetable consommé or a flavorful vegetable broth as your base, and omit the sake (or replace with a vegan alternative).
How can I make this soup thicker?
For a thicker soup, you could add a cornstarch slurry (mix 1 teaspoon of cornstarch with 2 tablespoons of cold water) to the soup at the end of the cooking time. Stir constantly until thickened.
Can I add other ingredients?
Yes! This recipe is a great base. Feel free to experiment with additions like shiitake mushrooms, tofu, or even a soft-boiled egg for extra protein and flavor.
This recipe provides a delicious and adaptable base for your Japanese onion soup adventure. Remember, cooking is all about experimentation and personal preference, so feel free to adjust the seasonings and additions to create your perfect bowl. Enjoy!
