Ingredients to make Japanese Mushroom Soup:
- ½ unit of celery stalk
- 1 clove garlic
- 150 grams of fresh mushrooms
- 1 unit of Onion
- 1 piece of ginger root
- 100 grams of Portobello mushrooms
- 1½ liters of beef broth
- 1 handful of spring onions
- ½ unit of Carrot
How to make Japanese Mushroom Soup:
- Combine the celery, onion, carrot, ginger, garlic and part of the mushrooms in a saucepan or pot. All finely chopped or sliced, as you prefer.
- Add the beef broth. If you want to make a vegan version you can use vegetable broth.
- Let it come to a boil over high heat. Cover, reduce heat to medium and cook for 45 minutes.
- Place the remaining mushrooms in another saucepan. When the vegetable broth is ready, strain it over the saucepan and discard the vegetables.
- Serve the mushroom soup in small plates and sprinkle with chopped spring onions.
