1. Kitchen
  2. Cook With Me
  3. Asian Onion Soup Blend

Flavorful Asian Onion Soup

Kitchen Spotlight Big pots of steaming, hearty soup.

Embark on a culinary adventure where familiar meets exotic! This onion soup takes a bold leap with Asian touches like soy sauce and mirin paired with ramen noodles and perfectly caramelized onions. Every spoonful combines tradition with fresh ideas.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Wed, 19 Feb 2025 20:28:27 GMT
Get Printable Version Save Recipe Share Recipe Skip to Recipe
Asian-Style Onion Soup - A Unique Fusion Dish Save for Later
Asian-Style Onion Soup - A Unique Fusion Dish | quelregal.com

This reinvented French onion soup brilliantly combines French tradition with Asian flavors. It transforms the classic comfort dish into a new culinary experience, where rich caramelized onions meet savory Asian condiments and comforting ramen noodles.

I discovered this fusion version during a culinary experimentation evening while trying to modernize traditional onion soup. The result was such a hit with my family that it became our favorite version of this classic.

Essential Ingredients

  • Onions: Sweet yellow onions for perfect caramelization
  • Soy Sauce: Use quality Japanese soy sauce
  • Mirin: Natural sweetness enhances caramelization
  • Chinkiang Black Vinegar: Adds depth and complexity
  • Ramen Noodles: Fresh noodles preferred
  • Panko Breadcrumbs: Light texture creates unique crunch

Detailed Instructions

1. Caramelizing Onions (The Crucial Step)
- Slice onions into even strips for uniform cooking
- Butter/oil mix prevents butter from burning
- Patience is key: 30-35 minutes of slow caramelization
- Stir minimally to allow browning
- Color should be golden to brown, never black
- Add flour gradually while stirring
2. Fusion Broth (The Soul of the Soup)
- Add liquids gradually while stirring
- Balance between soy sauce and mirin is crucial
- Black vinegar adds complexity and depth
- Simmering develops flavors
- Taste and adjust seasoning regularly
3. Ramen and Finishing
- Cook ramen al dente as they continue absorbing liquid
- Separate noodles well to prevent clumping
- Final consistency should be hearty but not too thick
- Keep extra broth for leftovers
4. Final Gratinée
- Use heat-resistant bowls
- Distribute cheese evenly
- Panko should cover entire surface
- Watch gratin carefully under broiler
- Green onions add freshness and color

In my home, this soup has become our comfort food for rainy winter evenings. My children affectionately call it the two-worlds soup and compete for the last drops of broth.

Variations and Adaptations

  • Spicy Version: Add Korean gochugaru or chili paste
  • Umami Version: Include rehydrated dried shiitake mushrooms
  • Vegetarian Version: Use plant-based cheese and vegetable broth
  • Luxury Version: Top with fresh enoki mushrooms
  • Tonkotsu Version: Use creamy pork broth as base
  • Miso Version: Add white miso at the end
Asian-style French onion soup Save for Later
Asian-style French onion soup | quelregal.com

Recipe Tips & Tricks

→ How can I store leftovers?
Keep it in the fridge for up to two days. Add a bit of water when reheating.
→ Is this soup vegan-friendly?
It can be! Just swap in plant-based butter and cheese.
→ What pairs well with this dish?
Fresh salad or toasted bread are great sides to consider.
→ Is this recipe challenging to make?
It might feel tricky for beginners, but with a bit of patience, it's doable.
→ Can I tweak the sauces?
Feel free to adjust them based on your taste and what's on hand.

Asian Onion Soup Blend

A creative fusion of onion soup and Asian-inspired flavors in a hearty bowl.

Prep Time
20 mins
Time at the Stove
50 mins
Total Time
70 mins
Recipe by: Alicia

Type of Dish: Soups & Stews

Skill Level: Weekend Project

Style of Cooking: Asian Fusion Style

Makes: 4 Feeds (4 bowls of soup)

Good for: Vegetarian

Shopping List

→ Soup Base

Item 01 3 to 5 yellow onions (around 625g)
Item 02 1 liter of vegetable broth
Item 03 1 liter of water
Item 04 200g of ramen noodles

→ Oils and Fats

Item 05 3 tablespoons of butter or plant-based butter
Item 06 2 tablespoons of olive oil

→ Seasonings

Item 07 4 tablespoons of soy sauce
Item 08 4 tablespoons of mirin sauce
Item 09 2 tablespoons of balsamic vinegar (or black chinkiang vinegar)
Item 10 1/4 teaspoon of chili sauce (sriracha or chiu chow)
Item 11 3 tablespoons of all-purpose flour
Item 12 Salt - as much as you like
Item 13 Pepper - as much as you like

→ Toppings

Item 14 Swiss cheese or mozzarella slices
Item 15 4 tablespoons of panko breadcrumbs
Item 16 4 tablespoons of chopped green onions

Let's Cook

Step 01

Heat the butter in a big pot over medium heat. Add the olive oil. Spread the onions out and let them cook, stirring only occasionally, until golden brown, about 30 to 35 minutes.

Step 02

Stir in the flour with the caramelized onions and keep cooking for another 2 to 3 minutes.

Step 03

Pour in the broth, water, mirin, soy sauce, vinegar, and chili sauce. Let everything simmer gently for about 20 minutes.

Step 04

Drop the ramen into the soup, letting it cook for about 3 to 5 minutes or until nice and tender. Use tongs to help loosen the noodles as they cook.

Step 05

Turn on the oven’s broiler. Divide the soup into 4 bowls. Lay slices of cheese over each and sprinkle with panko.

Step 06

Broil the bowls for about 3 minutes until the cheese is bubbly and golden. Sprinkle green onions on top and serve while it’s hot.

Cook's Tips

  1. Heat up with a splash of water if the noodles soak up too much broth.
  2. A creative twist on Asian-inspired soup.
  3. Keeps in the fridge for up to 2 days.

Kitchen Gear Needed

  • Large pot
  • Oven
  • Serving bowls
  • Kitchen tongs
  • Spoons
  • Oven broiler

Watch Out For

Your safety matters - check these important notes about ingredients
  • Contains gluten
  • Contains dairy products
  • Contains soy

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 320
  • Fat: 18 g
  • Carbs: 35 g
  • Protein: 12 g