If you’ve ever started a meal at a Japanese steakhouse with a warm, savory bowl of that delicate, flavorful broth, you’re already familiar with the magic of Japanese clear soup. This homemade version captures the essence of hibachi soup with just a few simple ingredients. It’s light, deeply aromatic, and incredibly comforting—just the thing when you’re looking for a healthy broth soup that soothes from the inside out.
Why You’ll Love This Japanese Clear Soup
This soup isn’t just a restaurant-style soup—it’s a soul-soother. It’s low in calories but big on flavor, thanks to a mix of beef and chicken broth, fresh vegetables, and a touch of ginger. Whether you’re looking to recreate that hibachi experience at home or just want a light and nourishing bowl, this Japanese onion soup is quick, easy, and satisfying.
Ingredients You’ll Need
- 2 tsp sesame oil or peanut oil (10 ml)
- 8 cups chicken broth (1.9 liters)
- 4 cups beef broth (950 ml)
- 4 cups water (950 ml)
- 1 large sweet onion, peeled and cut into wedges
- 6 cloves garlic, peeled and smashed
- 2 large carrots, cut into chunks
- 2-inch piece of fresh ginger, sliced (about 5 cm)
- 4 scallions, chopped
- 10 button mushrooms, thinly sliced
- Salt, to taste
How to Make Japanese Clear Soup
- Sear the Veggies: Heat an 8-quart stock pot over medium-high heat and add the oil. Add onion, garlic, carrots, and ginger. Sauté until lightly caramelized, stirring occasionally. Be careful not to burn the garlic.
- Add Broths and Water: Pour in the chicken broth, beef broth, and water. Bring the mixture to a boil.
- Simmer: Reduce to a low boil and let the soup simmer uncovered for at least 1 hour to allow the flavors to meld.
- Strain: Use a skimmer or slotted spoon to remove all solids from the broth.
- Season and Serve: Taste and season the broth with salt as needed. Ladle into bowls and garnish with fresh scallions and thinly sliced mushrooms.
Tips for the Best Hibachi Soup Recipe
- For extra clarity, strain the broth through a fine mesh sieve or cheesecloth after simmering.
- Use homemade chicken or beef broth for even more flavor depth.
- Add a few drops of soy sauce for a subtle umami boost.
- Want a vegetarian version? Use vegetable broth and omit the beef broth.
Why This Soup Brings Me So Much Joy
I remember sipping Japanese clear soup at a hibachi restaurant as a kid—it was always my favorite part of the meal. I’d savor every sip while watching the chef perform tableside. Recreating it at home brings back those memories in the coziest way. Now I make it for my own family on cold days or whenever we need a gentle, healing bowl.
What to Serve with Japanese Onion Soup
This soup makes a great appetizer for a Japanese-inspired dinner. Pair it with chicken teriyaki, sushi rolls, or veggie tempura. Or enjoy it as a light lunch with a side of steamed rice and edamame.
How to Store and Reheat
Let soup cool completely before transferring to an airtight container. Store in the fridge for up to 5 days or freeze for up to 2 months. Reheat on the stove over medium heat until warm.
FAQs
Can I make this in advance?
Absolutely! The flavors deepen with time, making it even better the next day.
Can I add noodles or tofu?
Yes! While not traditional, soba noodles or cubes of tofu can turn this light soup into a fuller meal.
Why use both chicken and beef broth?
It gives the soup a more balanced and complex flavor—light yet rich.
Is this soup good when you’re sick?
It’s perfect. Gentle, warming, and hydrating with just the right amount of spice from the ginger.
Simple, Light, and So Satisfying
Japanese clear soup is a beautiful reminder that sometimes the simplest dishes are the most comforting. Whether you’re sipping it as a starter or enjoying it as a healthy broth soup on its own, this hibachi soup recipe brings the clean, clear flavor of your favorite Japanese steakhouse right to your kitchen.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Japanese Clear Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
Japanese Clear Soup is a light, aromatic broth made with chicken and beef stock, fresh vegetables, and a hint of ginger. Inspired by traditional hibachi soup served in Japanese steakhouses, this comforting and healthy broth is simple to make, low in calories, and rich in flavor—perfect as a starter or soothing sip on chilly days.
Ingredients
-
2 tsp sesame oil or peanut oil (10 ml)
-
8 cups chicken broth (1.9 liters)
-
4 cups beef broth (950 ml)
-
4 cups water (950 ml)
-
1 large sweet onion, peeled and cut into wedges
-
6 cloves garlic, peeled and smashed
-
2 large carrots, cut into chunks
-
2-inch piece of fresh ginger, sliced (about 5 cm)
-
4 scallions, chopped (for garnish)
-
10 button mushrooms, thinly sliced (for garnish)
-
Salt, to taste
Instructions
-
In a large (8-quart) stock pot, heat oil over medium-high heat. Add onion, garlic, carrots, and ginger. Sauté until vegetables are lightly caramelized, about 5–8 minutes.
-
Pour in chicken broth, beef broth, and water. Bring to a boil.
-
Reduce heat and simmer uncovered for at least 1 hour to allow flavors to blend.
-
Use a slotted spoon or skimmer to remove solids.
-
Taste and season the broth with salt as needed.
-
Serve hot, garnished with thinly sliced mushrooms and chopped scallions.
Notes
For clearer broth, strain through cheesecloth or a fine mesh sieve after simmering.
Add a splash of soy sauce for extra umami.
To make vegetarian, use vegetable broth and skip the beef broth.
Keeps well in the fridge for meal prep or light lunches.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese