Warm up with a bowl of this delicious Hibachi Soup filled with crispy fried onion, thinly sliced mushrooms, and a rich and flavorful broth. This easy recipe is the perfect way to enjoy restaurant-quality soup at home!
Create a complete hibachi meal at home by making this tasty soup, Hibachi Chicken, Hibachi Vegetables, and Fried Rice.
This tasty soup is simple and delicious. It's great to enjoy as an appetizer or a side dish.
Let's get started!
What is Hibachi Soup?
A pre-meal or appetizer soup that's served at many hibachi or Japanese steakhouse restaurants. It can also sometimes be referred to as Japanese clear soup, Miyabi soup, or Japanese onion soup.
It's a simple chicken broth-based soup with fried onions, sliced mushrooms, and green onions floating on top. Now the version you have at a Japanese restaurant may take half a day to make so the ingredient flavors have more time to develop their rich flavor.
However you can make a version of it at home that may not be quite as rich as the restaurant version, but it only requires a few ingredients and has a similar flavor profile.
Ingredients You'll Need
- Chicken Broth - I prefer to use chicken broth to form the base of the soup, but you could use beef broth or vegetable broth instead.
- Water - Needed to add to the broth to form the soup base and thin it out a bit.
- Onion - Try using white onions, sweet onion, or any yellow onion that you prefer to give the broth an onion flavor.
- Carrot - Adds an earthy and slightly sweet flavor to the soup. A single large carrot should be enough.
- Celery - Provides the soup with a bit of freshness and brightens up the soup.
- Garlic - Aromatic flavor, feel free to use more cloves of garlic if you prefer.
- Salt - Seasons the soup and prevent it from tasting bland, adjust as needed.
- Fried Onions - Added to the soup before serving to give it another layer of crisp onion flavor. You may omit it, but it helps the soup to taste more like that you would have at hibachi restaurants.
- Sliced Mushrooms - Thinly slice white mushrooms/button mushrooms and add to the soup before serving. The hot broth will soften the raw mushrooms.
- Green Onions - Freshly chop some green onion (scallions) and sprinkle on top of the soup to provide another layer of onion flavor.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Japanese Clear Onion Soup
Begin the hibachi soup recipe by grabbing a large pot or large saucepan and placing it on the stovetop over medium-high heat.
Add coarsely chopped onion, carrot, celery, garlic, salt, chicken broth, and water. It is perfectly fine for the veggie to be cut in large chunks. Stir to combine.
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Allow the soup to boil, reduce the heat to low, and allow the soup to simmer for about 15 to 20 minutes, until the onion becomes translucent.
Carefully use a fine-mesh sieve to strain the vegetables out of the broth. You can discard the vegetables or save them for another meal.
Spoon about a cup of clear broth into each bowl. Top with a few pieces of fried onion, mushroom slices, and freshly chopped green onions. Serve immediately while the soup is still warm. Enjoy!
Best Recipe Tips and Tricks
When making Hibachi Soup (also known as Japanese clear soup) at home, there are a few tips and tricks to ensure it turns out flavorful and delicious. This soup is light, yet comforting, and is often served as an appetizer at hibachi restaurants across the states. Here are some key things to keep in mind:
- Feel free to use chicken, beef, veggie broth, or a combination of chicken and beef broth to create a rich and flavorful broth. Low-sodium broth can be used if needed.
- Don't skip garnishing the soup with crispy fried onion. You can use store-bought or fry thinly sliced onions until golden and crispy.
- Simmer the soup low and slow for at least 15 minutes, but up to 45 minutes is perfectly fine.
- Thinly slice button mushrooms or shiitake mushrooms to add a savory umami flavor. If you prefer to simmer some extra mushrooms in the broth, you can do that as well for additional flavor.
- Stain the soup using a fine-mesh strainer to remove the vegetables. If you notice any fat or particles floating around in the soup, simply skim them out using a large spoon. The soup should be simple and almost clear.
Storage Tips
Storage. Allow the soup to cool to room temperature before transferring it to an airtight container or jar with a lid. Store the leftover soup in the refrigerator for 4 to 5 days.
Reheating. When you're ready to serve the soup again, reheat it in a saucepan on the stovetop over medium heat until warm. It can also be reheated in the microwave for a quicker option.
Freezing. This comforting soup can be stored in the freezer for later. Place it in a freezer-safe container into the freezer for up to 1 month. Allow it to thaw overnight in the refrigerator before reheating.
Want Some More Easy Hibachi Recipes? Try These:
- Yum Yum Sauce
- Hibachi Fried Rice
- Hibachi Chicken
- Teriyaki Chicken
- Hibachi Ginger Dressing
- Hibachi Shrimp
- Hibachi Noodles
Do you have any comments, questions, or other delicious ways to enjoy this Japanese Onion Soup? Please share them in the comments below!
📖 Recipe
Hibachi Soup
Video
Equipment
- 1 large stockpot or saucepan
Ingredients
- 4 cups chicken broth
- 2 cups water
- ½ large onion, roughly chopped
- ¼ cup carrot, roughly chopped
- ¼ cup celery, roughly chopped
- 1 clove garlic, chopped
- ½ teaspoon salt
- 1 cup fried onions
- ½ cup mushrooms, thinly sliced (button or shiitake)
- 2 stalks green onions, chopped
Instructions
- Begin the hibachi soup recipe by grabbing a large pot or large saucepan and placing it on the stovetop over medium-high heat.
- Add coarsely ½ chopped onion, ¼ cup carrot, ¼ cup celery, 1 clove garlic, ½ teaspoon salt, 4 cups chicken broth, and 2 cups water. It is perfectly fine for the veggie to be cut in large chunks. Stir to combine.
- Allow the soup to boil, reduce the heat to low, and allow the soup to simmer for about 15 to 20 minutes, until the onion becomes translucent.
- Carefully use a fine-mesh sieve to strain the vegetables out of the broth. You can discard the vegetables or save them for another meal.
- Spoon about a cup of clear broth into each bowl. Top with a few pieces of fried onion, mushroom slices, and freshly chopped green onions. Serve immediately while the soup is still warm. Enjoy!
Notes
- Feel free to use chicken, beef, veggie broth, or a combination of chicken and beef broth to create a rich and flavorful broth. Low-sodium broth can be used if needed.
- Don't skip garnishing the soup with crispy fried onion. You can use store-bought or fry thinly sliced onions until golden and crispy.
- Simmer the soup low and slow for at least 15 minutes, but up to 45 minutes is perfectly fine.
- Thinly slice button mushrooms or shiitake mushrooms to add a savory umami flavor. If you prefer to simmer some extra mushrooms in the broth, you can do that as well for additional flavor.
- Stain the soup using a fine-mesh strainer to remove the vegetables. If you notice any fat or particles floating around in the soup, simply skim them out using a large spoon. The soup should be simple and almost clear.
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