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 sweet onion
- 2 carrots or about a cup of carrots slices
- 4 cloves garlic
- 3 inch piece fresh ginger
- 4 cups beef broth
- 6 cups chicken broth
- 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 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
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.
★★★