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10Ingredients
45Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock
- 2 Tbsp. butter
- 2 onions (medium, quartered)
- 2 celery stalks (cut in half)
- 2 large carrots (peeled and quartered)
- 2 garlic cloves (smashed)
- 1 mushrooms (carton, sliced)
- 2 green onions (sliced)
- 2 Himalayan salt (tspSherpa Pink)
- 2 tsp. ground black pepper
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium590mg25% |
| Potassium640mg18% |
| Protein12g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars12g |
| Vitamin A130% |
| Vitamin C15% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Teresa L. 6 years ago
I didn’t strain the veggies out at the end because, let’s be real, there’s no way I’d throw out cooked veggies. This makes a simple soup, and I was impressed by how much flavor there was! However, I don’t really know what’s Japanese about it? It’s a good veggie soup. Could easily be made vegan by swapping out chicken broth for veggie