Ingredients
Scale
- 6 cups vegetable broth
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 1 tbsp garlic, minced
- ½ tsp fresh ginger, minced
- 1 tsp sesame oil
- 1 cup button mushrooms, thinly sliced (for serving)
- ½ cup scallions, sliced (for serving)
Instructions
- In a large pot over medium heat, sauté the diced onions in a little oil for about 10 minutes until soft and slightly caramelized.
- Add carrots, celery, garlic, ginger, and sesame oil; stir well.
- Pour in vegetable broth and season with salt and pepper to taste. Bring to a boil then reduce heat to simmer uncovered for 30 minutes.
- Use a fine-mesh strainer or slotted spoon to remove solid ingredients from the broth.
- In serving bowls, place thinly sliced mushrooms and scallions.
- Pour hot broth over the vegetables and enjoy! Optionally add soy sauce or sriracha for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 70
- Sugar: 4g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg