Asian Onion Soup Blend (Printer-Friendly Version)
# Shopping List:
→ Soup Base
01 -
3 to 5 yellow onions (around 625g)
02 -
1 liter of vegetable broth
03 -
1 liter of water
04 -
200g of ramen noodles
→ Oils and Fats
05 -
3 tablespoons of butter or plant-based butter
06 -
2 tablespoons of olive oil
→ Seasonings
07 -
4 tablespoons of soy sauce
08 -
4 tablespoons of mirin sauce
09 -
2 tablespoons of balsamic vinegar (or black chinkiang vinegar)
10 -
1/4 teaspoon of chili sauce (sriracha or chiu chow)
11 -
3 tablespoons of all-purpose flour
12 -
Salt - as much as you like
13 -
Pepper - as much as you like
→ Toppings
14 -
Swiss cheese or mozzarella slices
15 -
4 tablespoons of panko breadcrumbs
16 -
4 tablespoons of chopped green onions
# Let's Cook:
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.
02 -
Stir in the flour with the caramelized onions and keep cooking for another 2 to 3 minutes.
03 -
Pour in the broth, water, mirin, soy sauce, vinegar, and chili sauce. Let everything simmer gently for about 20 minutes.
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.
05 -
Turn on the oven’s broiler. Divide the soup into 4 bowls. Lay slices of cheese over each and sprinkle with panko.
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:
01 -
Heat up with a splash of water if the noodles soak up too much broth.
02 -
A creative twist on Asian-inspired soup.
03 -
Keeps in the fridge for up to 2 days.