Monday's Bread Bowl: Japanese Onion Soup

A blend of cultural cuisines
This soup may be great for soothing your senses and appetite. It’s a comfy Japanese alternative to French Onion Soup. Enjoy the clear broth with morsels of green onion, ginger, and celery. The mushrooms provide a savory and chunky bite to this elegant Asian soup.

What you will need:

1 large pot with lid
1 wooden spoon
1 yellow onion, chopped
1 celery stalk, diced small
1 teaspoon fresh ginger root, grated
2 tablespoons green onion, minced
1 1/2 cups enoki mushrooms, chopped
1 (32 oz) Carton Swanson Beef Broth
½ carrot, chopped
½ garlic glove, chopped
1 egg, beaten
Pinch of salt and pepper

Cooking and Directions:

Place pot on medium-high heat. Pour in all of the broth and cover. Bring to a boil. Add yellow onion, celery, ginger, enoki mushrooms, carrot and garlic. Stir well. Add pinch of salt and pepper to taste. Lower heat to medium-low and recover pot with lid. Let everything simmer for five minutes. Remove pot from heat. Add egg while constantly stirring hot soup. Finally, add green onion. Serve immediately.