A delightful Japanese-inspired soup featuring a flavorful broth, crispy fried onions, and fresh mushrooms.
Combine the chicken broth and water in a large saucepan and bring to a boil.
Use a low-sodium broth to control the saltiness of the soup.
Add the chopped carrot, celery, and salt to the saucepan. Simmer for 15 minutes.
Cut the vegetables into even pieces for uniform cooking.
Strain the vegetables from the broth and keep the broth warm.
Press the vegetables gently to extract maximum flavor.
Slice the onion thinly, dip in milk, then coat with flour. Fry in hot oil until golden brown.
Fry in small batches to ensure even cooking and crispiness.
Slice the mushrooms and chop the green onions.
Use fresh mushrooms for the best texture and flavor.
Serve the hot broth in bowls, topped with fried onions, mushroom slices, and green onions.
Serve immediately to enjoy the crispiness of the fried onions.
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