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Kennyhana Japanese Onion Soup

Kennyhana Japanese Onion Soup

Kennyhana Japanese Onion Soup, a simple chicken broth based soup with fried sweet onions, chopped scallions, and sliced mushrooms. Inspired by Benihana's Onion Soup.
Course Soup
Cuisine Japanese
Cook Time 1 hour
Total Time 1 hour
Servings 4 bowls
Author Ken at CookingYo.com


  • 16 oz of water
  • 32 oz of chicken broth
  • 1 medium sized sweet onion
  • 1 stalk of celery
  • 1 carrot
  • pink Himalayan salt
  • 1 cup frying oil
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1-3 big or 5-6 small white mushroom
  • 4 scallions
  • soy sauce


  1. Start by adding the 32 oz. (4 cups) of chicken broth to a large sauce pan or an enameled dutch oven followed by the 16 oz (2 cups) of water.
  2. Chop 1/2 the onion up coarsely add to the pot, reserve the other half for later. Take the celery stalk slice it in half length wise then in to 1 inch pieces, and add it to the pot. Grab a carrot and peel it. Cut it in to 1 inch pieces and add it to the pot. Add 2 Tablespoons of Soy Sauce
  3. Bring the pot to boil. Reduce heat and simmer for at least 1/2 hour to an hour .
  4. Remove and dispose of the vegetables.
  5. Taste the broth and add salt or more soy sauce to taste.
  6. While the soup is simmering, take the other half of the onion and slice it rather thinly. Get a small bowl, add some milk. Place the flour on a separate plate.
  7. Get a medium skillet and add a cup of frying oil over high heat. Dredge the onions by dipping it in the milk followed by a good coating of flour. Place the onions in the hot oil and fry till golden brown. Don’t put too many onions in the oil at once, you will get better results by doing batches. Place the finished fried onions on a plate with a paper towel to drain.
  8. Slice up the scallions in to 1/4 inch pieces and then thinly slice your mushrooms.
  9. Take a soup bowl. Add some fried onions to the bottom, followed by some scallions, and line the sides with sliced mushrooms. Add broth. Serve Hot. Enjoy!