Description
Hibachi Soup is a light, clear Japanese-inspired broth that’s comforting, nourishing, and quick to make. With a fragrant base of simmered onions, carrots, celery, and garlic, the broth is strained for a clean finish, then topped with mushrooms, green onions, and crispy fried onions. It’s the classic starter you know from hibachi restaurants—easy, cozy, and perfect for any meal.
Ingredients
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960 ml (4 cups) chicken broth
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480 ml (2 cups) water
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½ large onion, roughly chopped
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30 g (¼ cup) carrot, roughly chopped
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30 g (¼ cup) celery, roughly chopped
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1 garlic clove, chopped
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3 g (½ tsp) salt
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100 g (1 cup) fried onions
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60 g (½ cup) mushrooms, thinly sliced (button or shiitake)
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2 stalks green onions, chopped
Instructions
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In a large stockpot, combine onion, carrot, celery, garlic, salt, chicken broth, and water.
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Bring to a boil, then reduce heat and simmer 15–20 minutes until broth is fragrant and onions are translucent.
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Strain the soup through a fine-mesh sieve, discarding or repurposing the vegetables.
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Ladle hot broth into bowls.
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Garnish each serving with fried onions, sliced mushrooms, and chopped green onions.
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Serve immediately.
Notes
Straining the broth ensures the classic clear soup presentation.
Swap chicken broth for vegetable broth to make it vegetarian.
Thinly slice mushrooms for best texture and presentation.
Fried onions add restaurant-style crunch; crispy shallots or sesame seeds also work.
Make broth ahead and add fresh toppings when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrées
- Method: Stovetop
- Cuisine: Japanese-American