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clear onion soup hibachi, with garnishings of sliced mushrooms and scallions

Hibachi Clear Onion Soup


The Japanese Clear Soup (Hibachi soup) simply involves sauteing onions, ginger, garlic, and carrots in a large stockpot. When vegetables begin to caramelize, add meat chicken, or beef stock and simmer for an hour. Spoon the soup into a serving bowl, garnish with sliced green onions, and serve with sesame oil and soy sauce on the sides.

Below we have provided a complete list of instructions you can follow to create the exact soup you have seen at restaurants



    • 6 cups vegetable broth/chicken broth/beef broth

    • 2 diced onions

    • 1 peeled and diced carrot

    • 2 diced celery stalks

    • 4 cloves of garlic

    • 1 teaspoon sesame oil

    • ½ teaspoon ginger

    • 1 cup thinly sliced white button mushrooms

    • Salt

    • Soy sauce

    • 2 tablespoon soybean oil


    • Clean the mushrooms before beginning the cooking process. Wring out some water and wipe down each mushroom with a wet towel. Trim long stems and thinly slice the mushrooms. Thin paper-like cuts dissolve in the mouth when you eat them.

    • Thinly slice green onions and avoid big crunchy sticks.

    • Next, prepare the broth. You can combine the chicken and beef stocks if you want. If you are a vegetarian, you can replace meat with vegetables. Also, be careful with the beef broth as it can give a strong flavor.

    • Take 2 cups of water and bring them to a boil. Add ½ teaspoon of chicken or beef paste and mix well.

    • Keep the stock aside, and take a medium stockpot. Add 2 tablespoons of soybean oil and heat it for a while.

    • Add 4 cloves of garlic and saute until adequately browned. Avoid overheating as blackened garlic will make your soup bitter. After sauteing remove garlic from the pot and keep aside.

    • Then add onions, carrots, and celery to the pot. Make them caramelize after sauteing the vegetables on all sides. Sauteing vegetables brings sweet and roasted flavor to the soup making it delicious.

    • Add the browned garlic back to the pot.

    • Add chicken or beef stock to the vegetables and bring to a boil.

    • Now leave it simmering for almost 3 minutes. After that, add more water around 6 cups. Add salt to taste and bring the water to a boil. 

    • Leave it simmering for over 45 minutes to an hour. There is no need to simmer vegetables for more than an hour, as vegetables have already given their flavor at this time.

    • If you simmer for more than an hour, vegetables start breaking down imparting a bitter flavor. They also leave off small particles in the stock that cloud the soup.

    • During simmering, a lot of fat and oil skims over the top of the surface. You can skim it if you want. Benihana restaurants do not skim their soups. But, if you want a better-looking final product, you can skim it.

    • Once done, strain the soup using a fine mesh strainer. Avoid pressing the vegetables against the strainer, as it can cloud your soup. 

    • To serve, place a pinch of fried onions, some slices of mushrooms, and green onions in a bowl. Then, ladle the soup over the ingredients and serve.