Benihana® Japanese Onion Soup

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Benihana® Japanese Onion Soup



4 Cups canned chicken broth
2 Cups water
1 white onion
1/2 carrot, coarsely chopped (about 1/4 cup)
1/2 celery stalk, coarsely chopped (about 1/4 cup)
1/2 Teaspoon salt
1 Cup vegetable oil
1 Cup milk
1 Cup all-purpose flour
6 Medium mushrooms, thinly sliced
4 green onions, diced (green part only)
.
Combine chicken broth and water in a large saucepan over high heat. Slice
the white onion in half, then coarsely chop one half. Add coarsely chopped
onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce
heat and simmer for 10 minutes.

While broth simmers, heat up 1 cup of vegetable oil in a small saucepan over
medium heat. Slice the remaining white onion into very thin slices. Separate
the slices, dip the slices into the milk, then into the flour. Fry the
breaded onions, a handful at a time in the oil until golden brown. Drain on
a paper towel.

Simmer soup for 10 minutes, strain the vegetables out of the broth and toss
them out. Pour the broth back into the pan and return to stove over low heat
to keep soup hot.

Ladle 1 cup of broth into a bowl. Sprinkle a few pieces of fried onion into
the soup into each bowl, slice1 mushroom for each bowl (about 6 slices) and
sprinkle diced green onion. When the fried onions sink to the bottom of the
bowl (a couple of minutes), serve the soup.

Makes 6 servings.