A classic Japanese steakhouse appetizer.
INGREDIENTS
A handful of white button mushrooms
2 onions
2 celery stalks
2 green onions
2 carrots
64 ounces of vegetables broth (or water)
Salt and pepper to taste
INSTRUCTIONS
Saute the diced onions in a pot with extra virgin olive oil until slightly brown.
Add the garlic, celery, and carrots with the vegetable broth.
Bring soup to a boil and then simmer about 30 minutes.
Season with salt and pepper. Soy sauce or Sriracha sauce may also be added.
Strain the vegetables.
Add the broth back to the pot and add the green onions and mushrooms.
Simmer a few more minutes.
Serves 4