Japanese Clear Soup is a classic hibachi starter that is flavorful, healthy, and easier than you think to make at home!
If I asks someone if they like Japanese Clear Soup, they usually have no idea what I’m talking about. Mention Hibachi soup however, and they start raving about this yummy flavorful soup.
In the United States Japanese Hibachi restaurants bring out this clear soup along with a salad with ginger dressing before the chef arrives to start the show. It’s also called Miyabi soup or Japanese onion soup as well. Whatever you want to call it, it’s delicious and easy to make at home!
Why I love this recipe
If you’ve been around here a while you know I’m a HUGE soup fan. I eat soup almost every day. This clear soup is a great one to make for in-between meal snacks. It’s very low calorie but the flavor and warmth really fill you up. It reheats well so you can make a big batch and have it all week!
Ingredients
- broth – I use a combination of chicken and beef broth
- vegetables – carrots, onion, ginger, and garlic give this soup its classic flavor
- green onion and thinly sliced mushrooms for serving
Step by step
- Sear the carrots, ginger, onion, and garlic in a large saucepan.
- Add broth and bring to a simmer for 1 hour.
- Use a slotted spoon to remove vegetables.
- Serve with sliced mushrooms and green onion.
It really is that easy!
Tips for best results
- Don’t skip the searing of the veggies, it helps unlock the flavor
- You can simmer this soup even longer to enhance the flavor, add more broth if too much is evaporating
FAQs
Yes! Sauté the veggies on sauté mode then add the broth and cook on high pressure for 15 minutes, then quick release.
You can most definitely use vegetable or mushroom broth to make this a vegetarian recipe. I recommend simmering longer than an hour in that case to strengthen the flavor.
Reheat in the microwave or on the stovetop. Top with freshly sliced mushrooms and chopped green onion.
This is a great soup to freeze! Simply allow the soup to cool completely then store in freezer-safe containers in the freezer up to 3 months. I like to freeze this soup in individually sized containers so I can reheat enough for one meal without having to thaw the whole batch.
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Hibachi Japanese Clear Soup
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: soup
- Method: stovetop
- Cuisine: Japanese
Description
Japanese Clear Soup is a classic hibachi starter that is flavorful, healthy, and easier than you think to make at home!
Ingredients
- 1 tablespoon sesame oil (can use canola oil or peanut oil to substitute)
- 1 onions, diced
- 1 carrot, peeled and chopped
- 4 cloves garlic, minced
- 3 inches fresh ginger, peeled and chopped
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- mushrooms and green onion for serving
Instructions
- Chop vegetables into 1 inch pieces.
- In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.
- Add both broths and water to the pot and bring to a boil.
- Reduce heat and simmer 1 hour.
- Use a slotted spoon to remove veggies.
- Serve with thinly sliced mushroom and chopped green onion.
Keywords: Japanese clear soup
Carrie says
Making it now, smells delicious and was SO easy! It took just 5 min to prep and I can barely wait for it to finish! Thanks for sharing this.
Libby Leatherwood says
Made this today, it’s delicious! Will be making this again…thank you so much!
★★★★★
Hanley says
Turned out great, prepping veggies took more than 5 minutes though so give extra time
★★★★★
Jill says
Came out perfectly!
★★★★★
Anonymous brother and sister says
But the prep time is way longer than 5 minutes. It took my younger brother and I about 45 minutes to just prep and start the soup process. But it made my house smell delicious. The soup was really salty but it tasted really good. You just have to add some more water than it says in the recipe add about 6 cups of water and not 4 cups of water. I would try another recipe but this recipe I would use every time I want to make this soup.
★★★★
Heather says
Yum!
★★★★★
Anonymous says
tasted like mushrooms, very disapointed
★
Melissa Riker says
you don’t use mushrooms in the recipe at all until the time of serving, I’m not sure how the soup itself would taste like mushrooms?
Jen says
Tasted exactly like the restaurant!!
★★★★★
Alexa says
I tried this recipe tonight and it came out well but was very brothy. Is there supposed to be water added? It feels like a tiny amount of soup.
★★★
J says
The instructions call for four cups water.
Alexa says
Thanks. When I first read the recipe back in June it didn’t have that in the instructions, I went step by step. They updated the recipe so they must’ve added it in after the fact.