
I'll be making my easy Chunky Vegetable Chickpea Dip -a fresh, creamy, and totally plant-based dip—made with chickpeas, veggies, and zingy Dijon mustard for a bold, satisfying bite.




Surprisingly, this soup has no history in Japanese homes. The kind of onion soup we see in American Japanese restaurants became popular in the 1960s and 70s. Restaurants such as Benihana (a popular Japanese Hibachi steakhouse chain) served Japanese onion soup as a starter before the main meal.
It is an easy soup that offers a flavorful clear broth and is usually topped with onions, mushrooms, and scallions. Even though the recipe has no history in Japan, it was inspired by authentic Japanese cooking — especially the idea of keeping flavors simple and clean.
In Japan, people do eat clear soups — called osuimono — but they aren’t usually onion-based. They are sometimes dashi or seafood based.
So while the onion soup served in a Japanese steakhouse isn’t actually traditional, it still aligns with the Japanese cooking style.
Most people enjoy this simple soup. It’s not heavy, it’s warm, and it makes a great starter before a large meal. Although it is usually made with beef or chicken broth, it’s easy to make this vegetarian version which still tastes rich and satisfying.
2 medium yellow onions, thinly sliced
2 cloves garlic, minced
A small piece of fresh ginger, sliced
4 cups of vegetable broth and 1 cup water
3 dried shiitake mushrooms and 1 piece of kombu seaweed
1-2 tablespoons tamari
1-2 teaspoons mirin (optional, for a hint of sweetness)
2 stems of green onion, chopped for garnish
A few fresh baby portobello mushrooms, sliced and sautéed for garnish (optional)
Salt to taste
Make the onion broth:
Put the vegetable broth, water, kombu, and dried shiitake mushrooms in a pot.
Let it sit for 30 minutes (no heat yet — just soaking).
After soaking, bring it to a light simmer.
Remove the kombu once the broth starts to bubble (boiling it too much can make it slimy).
Let the dried mushrooms simmer for an additional 10-15 minutes, then remove them as well (you can slice and use them later if you want).
Cook the onions:
In another skillet, sauté the sliced onion, garlic, and ginger in 1/2 cup of water (or a tablespoon or two of olive oil if you prefer to use oil) on low heat until the onions are soft and lightly golden, stirring frequently to prevent burning and adding a tablespoon or more of water or oil if needed.
Mix it together:
Add the cooked onion mix into the broth.
Stir in the tamari sauce and mirin.
Simmer everything on low for another 10 minutes.
Taste and add salt if needed.
Strain the soup so it is clear.
Serve and enjoy:
The soup is usually strained to be very clear, but you can leave the onions in for more texture.
Top with chopped green onions and some extra sautéed baby portobello mushrooms if you like.
My Notes:
*** Mirin is a Japanese cooking wine
*** Although miso will cloud the soup, you could add it at the end for additional flavor.
*** Tamari sauce is mostly gluten-free ( but always read the label to be sure)
*** My husband likes to add a drop of toasted sesame oil to his bowl.
Watermelon in Gazpacho? Now, that's something different!!
It's been extremely hot and humid this week and I've made my simple but tasty gazpacho on a few of the nights. Nothing is easier than tossing a few juicy vegetables into the blender for a delicious cold soup.
However, this time, I added some watermelon to my basic recipe for a little variation. It's interesting how the flavors all mingle so nicely.
Are you aware that rice may contain significant amounts of arsenic depending on where it is grown and how it's cooked. Did you know continuous exposure might raise risks of cancer and or other diseases. I hate to be the bearer of bad news, but better to be aware than sorry.
I'm not trying to be an alarmist. It seems that everything these days is toxic and processed foods and farm raised foods carry risks. That being said, I would feel remiss if I didn't at least share this vital information and how to reduce the risks at least once on my blog.