Asian onion soup recipe

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Move over, gooey French onion soup this version is packed with healing nutrients and flavor! Shiitake mushrooms are effective in protecting liver cells from toxins. Considering that the liver is your major detox organ, it’s a great idea to give it the help it needs by including shiitakes in your diet. Fennel seed is a wonderful carminative spice; in other words, it’s commonly used to reduce intestinal gas and aid digestion.

  • Yield: 6 Servings


  • 8 cups bone or vegan broth (Rich Bone Broth for broth recipes), divided
  • 4 cups thinly sliced onions
  • 6 cloves garlic, sliced
  • 1 inch fresh ginger, sliced
  • 1 tsp ground cinnamon
  • ½ tsp pink rock or gray sea salt
  • 6 whole cloves
  • 3 whole star anise
  • 1 tsp fennel seeds
  • 6 fresh shiitake or cremini mushrooms, sliced
  • 1 tsp organic lemon juice
  • 1 Tbsp coconut aminos
  • 1 Tbsp coconut nectar
How to Make It
  1. In a soup pot over medium heat, bring ½ cup of the broth to a boil.
  2. Add the onion, garlic, ginger, cinnamon and salt, and gently simmer.
  3. Meanwhile, using kitchen twine, tie up the cloves, star anise and fennel seed in a little cheesecloth package.
  4. When the onions are soft (this takes about 3 minutes), add the remaining 7½ cups broth, along with the spice bag. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 20 minutes.
  5. Remove the spice bag from the broth. Add the mushrooms. Bring to a boil, then reduce the heat and simmer for another 10 minutes.
  6. Remove the pan from the heat and stir in the lemon juice, coconut aminos and coconut nectar.

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