Variation on Japanese Clear Soup

If you ever go to a Japanese restaurant, you will see clear soup on the menu. Technically, it's just clear broth. But, there are some ingredients in the traditional recipe that are difficult to find in regular supermarkets. 

Additionally, there are some components in the traditional recipe made with seafood. Since I was making this soup for someone who is allergic to seafood, I made my own variation. Feel free to add other aromatics to this recipe. The onions provide most of the flavor here.

Ingredients:

1 large yellow onion, in whole thin slices

2 cups of Panko breadcrumbs

2 eggs, beaten

1 quart of chicken stock

1 teaspoon chopped ginger

2 teaspoons of dried lemongrass (or fresh lemongrass, if you have it)

1 bunch of scallions, half chopped and half left whole

1 1/2 cups sliced mushrooms (any type will do)

3 tbsp. Vegetable oil

2 teaspoons soy sauce

Preparation:

Start bring the stock to a boil in a soup pot. Add the ginger, lemongrass, soy sauce and scallions. Meanwhile, heat the vegetable oil in a large skillet on medium high. Dip each onion slice into the egg mixture, shake off excess egg, and coat in breadcrumbs. Then put the coated onions in the pan and lightly brown and flip to cook the other side.

This whole process takes only a minute, so DO NOT LEAVE THE AREA! If you burn any onions, throw them out because they will make your whole soup taste burnt. 

Once the onions are browned on both sides, take them out with tongs and dry them on a piece of paper or paper towels, to absorb any leftover grease. Set aside until serving.

Back to the soup...Ok, so the soup should be boiling now. Add salt and pepper if necessary. Pour mushrooms into the soup and stir. Reduce the heat to medium. Let mushrooms cook for 4-5 minutes. 

To serve, place a few onion slices in a soup bowl with chopped scallions. Ladle the soup on top of the onions and scallions and serve.