Asian Onion Blend Soup (Print Version)

# Ingredients:

→ Soup Base

01 - Yellow onions – around 625g (3–5 pieces)

02 - Vegetable stock – 1 liter

03 - Water – 1 liter

04 - Ramen noodles – 200g

→ Fats

05 - Olive oil – 2 tablespoons

06 - Plant-based butter or regular butter – 3 tablespoons

→ Seasonings

07 - Soy sauce – 4 tablespoons

08 - Mirin sauce – 4 tablespoons

09 - Black vinegar (Chinkiang or balsamic) – 2 tablespoons

10 - Spicy chili sauce (Chiu Chow or Sriracha) – ¼ teaspoon

11 - All-purpose flour – 3 tablespoons

12 - Salt – to taste

13 - Pepper – to taste

→ Toppings

14 - Mozzarella cheese or Swiss cheese – sliced

15 - Panko breadcrumbs – 4 tablespoons

16 - Green onions – 4 tablespoons

# Instructions:

01 - Melt the butter in a big pot over medium heat. Pour in the olive oil and spread out the onions evenly. Let them caramelize, stirring occasionally. This should take about 30–35 minutes.

02 - Mix the caramelized onions with flour and keep cooking for another 2–3 minutes.

03 - Pour in the water, broth, soy sauce, mirin, black vinegar, and chili sauce. Simmer it all together for about 20 minutes.

04 - Toss in the ramen and cook for 3–5 minutes until the noodles soften. Use kitchen tongs to separate them as they cook.

05 - Turn on your oven’s broiler. Split up the soup into 4 bowls. Place sliced cheese on top and sprinkle with the panko breadcrumbs.

06 - Put the bowls under the broiler until the cheese is golden and bubbly—about 3 minutes. Add some chopped green onions before serving hot.

# Notes:

01 - If the noodles soak up too much liquid, just reheat with a splash of water.

02 - This is a reimagined take on an Asian-inspired soup.

03 - Store leftovers in the fridge for up to two days.

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