Spicy Coffee Onion Soup

Name: Spicy Coffee Onion Soup
Total time: 25 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 1 medium onion, thinly sliced; 1 cup brewed coffee; 1 cup vegetable broth; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon ginger, grated; 1 teaspoon chili paste (adjust to taste); Salt and pepper to taste; Chopped green onions for garnish

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25 minTotal time

easyDifficulty

150kcal / serving

Ingredients

For 1 serving

servings

1 medium onion, thinly sliced
1 cup brewed coffee
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon ginger, grated
1 teaspoon chili paste (adjust to taste)
Salt and pepper to taste
Chopped green onions for garnish

Ingredient substitutions

Vegetable broth Water, with a little extra soy sauce to preserve savory depth.
Soy sauce Tamari in the same amount; it has a similar savory, salty profile.
Sesame oil Neutral cooking oil in the same amount; the soup will have less sesame aroma.

Nutrition per serving

Estimated values for 1 serving, 150 kcal

Protein4 g

Carbohydrates20 g

Fat6 g

Fiber 3 g · Sugar 7 g · Sodium 900 mg

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A unique fusion of flavors, this Asian-inspired soup combines the boldness of coffee with the sweetness of caramelized onions, creating a comforting yet adventurous dish. Perfectly dairy-free, it warms the soul and awakens the palate.

Soup Asian Dairy-Free

Steps

Heat sesame oil in a saucepan over medium heat.
Add sliced onions and sauté until they are soft and caramelized, about 10 minutes.
Stir in ginger and chili paste, cooking for another 2 minutes.
Pour in the brewed coffee and vegetable broth, followed by soy sauce. Stir well.
Bring to a gentle simmer and let it cook for 5-7 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with chopped green onions.

Tips for Spicy Coffee Onion Soup

Look for deep golden-brown, tender onions; pale onions make the soup less sweet and rounded.
Use freshly brewed, unsweetened coffee with a smooth, medium roast; very dark or bitter coffee can dominate the broth.
Taste before adding much salt, since soy sauce and vegetable broth can already make the soup salty.