Japanese Onion Soup
The traditional Japanese soup served as an amuse-bouche at most Japanese restaurants. Very mild, slightly salty, and slightly tangy. It’s a very flexible recipe, and you can adjust the amounts of the majority of the ingredients to suit your preferences.
Combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms in a sizable saucepan or stockpot.
Add water, beef bouillon, and chicken stock.
Turn the heat up to high and bring the pot to a rolling boil.
When the mixture boils, cover, lower the heat, and continue cooking for 45 minutes.
Put all of the leftover mushrooms in a different pot.
After the mixture has finished boiling, place a strainer over the pot that contains the mushrooms.
In the pot with the mushrooms, strain the cooked soup.
Throw away the strained materials.
Small porcelain bowls should be used to serve the broth and mushrooms, and fresh chives should be added on top.
Utilize Asian soup spoons for a classy look.