A Spicy Perspective

Japanese Clear Soup Recipe

Japanese Clear Soup Recipe: This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.

Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup

That Japanese soup…

No, not Miso Soup. The one they serve at Hibachi restaurants before the chef comes out. What’s it called?

I’m sharing this recipe today because I’ve had this exact same conversation multiple times in the last couple of years. First, a friend wants to know what “that soup” is called. Then they ask for a recipe.

On most Hibachi restaurant menus in the United States, this illusive soup is called Clear Soup.

However, it is also known as Miyabi Soup, Japanese Onion Soup, and even Hibachi Soup.

Healthy Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup

What Is Japanese Clear Soup?

This simple broth-based soup is primarily made of meat broths and vegetables simmered together over a long period of time to create a deep rich flavor.

The vegetables are then removed so the soup is clear, and garnishes like scallions and thinly sliced mushrooms are added to the top.

However, Japanese Clear Soup can vary in color, clarity, and even ingredients.

For instance, if you use all chicken broth your clear soup will have a lighter flavor and clearer appearance. Yet it will lack in-depth compared to versions that contain some beef broth.

Whereas, if you use beef broth, depending on the brand you buy, your clear soup may not seem very light and clear at all.

Some versions even skip the chicken and beef broth altogether and use mushroom broth.

Best Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup

Best Japanese Clear Soup Recipe

We feel the very best homemade Japanese Onion Soup is made with 2 parts chicken broth, 1 part beef broth, and extra water to allow for evaporation.

Although the color is a bit darker than some restaurant clear soups, it can be made in about an hour and has an intense meaty flavor.

It should be mentioned that most restaurants make soups like this several days in advance so the ingredients have a longer time to mix and mingle. That’s why they taste richer than homemade versions.

However, you too can make your soup several days in advance and it will taste just like it does at your favorite Hibachi restaurant.

How To: Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup

How to Make Japanese Clear Onion Soup

  1. Start by searing large chunks of onions, carrots, ginger, and garlic in a stockpot. This helps release their flavors.
  2. Then add the broth(s) and water. Thensimmer the soup for at least one hour.
  3. Remove the chunks of veggies.
  4. Then scoop into bowls and top with fresh sliced mushrooms and scallions.

Get the Full (Printable) Japanese Mayabi Clear Soup Recipe Below!

How To Make Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup

Hibachi Clear Soup is a fun way to bring your favorite restaurant flavors home.

This light lean soup is so robust and flavorful, you’ll want to make it again and again.

It might even give you the confidence to take on the onion volcano!

Perfect Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup

More Healthy Asian Soup Recipes

Best Healthy Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup
Japanese Clear Soup Recipe #ASpicyPerspective #hibachi #clearsoup #onionsoup
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5 from 47 votes
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Japanese Clear Soup Recipe

Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.
Servings: 10 cups


  • 2 teaspoons sesame oil (or peanut oil)
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 1 large sweet onion, peeled and cut into wedges
  • 6 cloves garlic, peeled and smashed
  • 2 large carrots, cut into chunks
  • 2 inch piece fresh ginger, sliced
  • 4 whole scallions, chopped
  • 10 button mushrooms, sliced thin
  • salt


  • Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
  • Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
  • Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
  • To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.


In restaurants, this soup is made several days in advance to allow the flavors to deepen. It’s not only a great leftover; it actually tastes better on the second day. If you have time, make it ahead, then rewarm the soup before adding the scallions and mushrooms.
*You can also add soy sauce to taste to deepen the flavor.


Serving: 1cup, Calories: 46kcal, Carbohydrates: 5g, Protein: 3g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 466mg, Potassium: 360mg, Fiber: 0g, Sugar: 2g, Vitamin A: 2405IU, Vitamin C: 16.3mg, Calcium: 35mg, Iron: 0.8mg
Course: Soup
Cuisine: Japanese
Author: Sommer Collier

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125 comments on “Japanese Clear Soup Recipe”

  1. Such an easy and delicious recipe, even the kids liked it!

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  16. why do the soup serving size go over 1m {PS i love it}

  17. Yummy soup. Very easy to make

  18. Delicious. The subtle flavor of this soup is so comforting, I had to come back for another bowl. I made it exactly as written, using homemade stock. Bravo!

  19. When you let it sit for a few days do you take the vegetables out first or leave them in until right before serving

  20. Delicious as written. Very versatile. Add ce.ery, soy, siracha, dashi no moto, as desired. After the broth is made try miso,bok choy, tofu.

  21. I have made this recipe twice now. The only changes I made were to add a stalk of celery and bump up the amount of ginger. The instructions for the recipe are perfect, and it is very easy to make. It makes a wonderful savory clear soup, perfect for assisting with weight loss, for after surgery, and cold, damp evenings. We keep a container in the fridge and heat it up in a coffee cup. It is better after the first day, with all the flavors blended. You really want to let it sit – it’s worth the wait. Large carrots are important or the soup might get too sweet (from using baby carrots.) Also it changes the flavor depending on the type of onion used; vidalia vs yellow. You can easily tweak this recipe and make it just the way you like it.

  22. I added coconut aminos, fish sauce, and a squirt of hot cock sauce aka sriracha. Not clear but sure is tasty.

  23. I added soy sauce, and 2 cubes of chicken bullion, and it turned out perfect!!

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  25. I’m checking my cupboards now. I may need to make a couple of substitutions since grocery shopping has become such a chore. How about the following: shallots instead of scallions, frozen ginger instead of fresh? Also, mushroom broth? Where would I find that. I have a vegetarian friend who would like this. Thanks!

  26. I made the soup today because I was looking for clear soups for a diet. My husband tasted it and fell in love. 

  27. Making the recipe for the first time now, but wondering what to do with the veggies after I take them out. Any suggestions?

    • Hi Katrina,

      I usually just toss them out, but you could certainly add them to a compost pile. :)

    • In Europe it’s common to take almost any leftover vegetables put them in a pot with stock and later puree them. add normal seasoning. I would add potatoes…. and everything else in the frig…. boil it. Add the carrots, onion, ginger etc. Puree. Then freeze some. a little half and half might be good. vinegar for some people . (not both) It will be healthy though. Add more broth or water as needed.

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  29. Yum! This is a little different from what I’ve had in hibachi restauraunts but still very close and SO good! I cut the recipe in half and added about a teaspoon of Dashida beef stock powder. That made it taste even closer. Now I’m wishing I wouldn’t have cut the recipe in half! My picky kids are happily slurping away lol. I did let it set for a day and it was better but still delicious the day of. Thanks!

  30. Excellent recipe!!! Wouldn’t change a think about it. We make in a pot and add to a crock pot so I just put the strainer in the crackpot and dump the soup in the strainer, remove strainer with veggies and add scallions and mushrooms. Such an easy and delicious recipe. None goes to waste!

  31. it tasted exactly like the clear soup i eat at the Japanese restaurant mmmmmmmmmmmmmmmm tasty

  32. what kind of half-rate japanese place are y’all going to that this tastes just like it??

  33. I want to freeze this ..do I leave the veggies in …while it’s frozen ?

  34. Do you peel the skin off of the ginger

  35. This soup was absolutely amazing! Added two stalks of celery and the flavor was very tasty. Highly recommend!!!

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  37. You comment that the soup “tastes better on the second day”. When setting the soup aside for a few days, is it after straining it or before?

  38. This didn’t taste anything like the clear soup we get at hibachi. It was tasty, but I was making clear soup for my daughter who loves it and this is not it. 

  39. Can you use bone broth?

  40. Hi

    Will this recipe work as well with minced ginger? We are in covid lockdown and unable to get to a store for fresh ginger!!

  41. Can I mak this with just vegetable broth?

  42. Really good soup. I made it for my pregnancy craving. Though sadly it didn’t quite hit the mark for me. I felt there was a bit too much ginger and it was heavier than I recall in restaurants. So next time I may cut the ginger in half and add an extra cup of water. 

  43. The recipe states to simmer for at least one hour. What is ideal time to simmer? I did 3.5 hours and alot of it evaporated.

  44. Absolutely delicious!!! It makes a LOT of soup, so the next time I may cut the recipe in half. I’m going to try and freeze part of it as well!! It taste just like the soup in the restaurants. Thank you for the recipe!

  45. Just made this and it turned out so delicious! I added more ginger simply because I love the taste and it did not disappoint. I also let it simmer for 3 hours. I’m even more excited to try it after a day or two. One of my new favs!

  46. How many servings is this for?

  47. I just got all ingredients to make this! Question – is this freezeable once made? If so, how long will it last in the freezer..?

    • Hi Jackie,

      Yes, you can freeze the broth! Make sure it’s well sealed and you can keep it in the freezer for 3-6 months. Then rewarm and add in the mushrooms and scallions.

  48. We made this last week and loved it so much we tried it again. 1st time we made it exactly as written and it was fabulous. Tonight we had some extra kitchen items I needed to get rid of so we added tofu, extra mushrooms and French’s crispy fried onions on top and it was amazing. Thank you for the great recipe that will be a staple for us :)

  49. Wonderful soup recipe. Hubby liked it better than the restaurant. I used only 2 cups beef broth and everything else the same. Added a few durkee French fried onions to garnish. Delish!

  50. I haven’t made this yet but got all the ingredients yesterday. My question is can this soup be frozen? Thanks!

  51. Do you leave the vegetables in if you make it in advance?

  52. Really easy and delicious!! Will definitely be making this again!! Thanks for the recipe  :)

  53. Is possible to skip the ginger?

  54. I made this recipe but just added extra mushrooms. Delicious!

  55. How thick is 2 inch piece of ginger… or do you have a recommended weight for a food scale? I may slightly add more Or less … but this will give me the starting point 

  56. What do you do with the vegetables after?

  57. Can I add dashi or miso for more or a different flavor? Has anyone tried either? I had a excellent vegetable soup at a Thai restaurant and I thought I tasted miso or dashi. I’m making it know and it smells delish! I’m going to cook 1.5 hrs.

  58. Made this a couple of times now.  My wife and I both love, love, love this.  So easy to make, tastes great, and so effective helping us curb our appetites having a bowl before our evening meal.

  59. When you say let it sit for a day….do you mean leave the veggies in the broth?

  60. The soup is called Sui Mono 😊 

  61. Can I use this soup as a base for Won Ton soup? Do you have a Won Ton soup recipe?

  62. I looked for a clear soup for a family gathering last week. We are all watching our diets and it seemed perfect for high satisfaction and low calories. I followed it with a fennel salad and segmented oranges and made a citrus vinegarette. The entree was baked cod and roasted veggies. The dinner was a success and everyone raved about the soup. Thank you for your wonderful easy clear soup recipe. I’m making it again today and planning to try the beef barley soup next!

  63. We had a clear soup like this at a Japanese hibachi place that was delicious. It sounds the same as this but I thought they had overcooked rice on it but the cook said it was tempera strips. Do you know what he meant? They were crunchy they were smooth maybe a rice noodle broken up?

    • Usually in Japanese restaurants they put fried onion pieces in this soup. But where you went it might have been just pieces of fried tempura batter. The fried onions make this recipe in my opinion. 

  64. This is an awesome recipe, so thank you for that! Question – I hate wasting food, so I was thinking of trying to put the vegetables into another dish – something like a stew or a stir-fry. Any idea for a good recipe to use them up with?

  65. Such a great soup! I did not add the water and I added a little more beef broth. Very good taste.

  66. IM making this now – my question is can you just add the mushrooms with everything else and let it all boil together? 

  67. This was really good. I didn’t use all the ginger. The few slices l used was plenty strong enough for me. I also added a little more beef broth and a few french fried onions with the garnish. It’s not quite the same as my favorite restaurant, but it’s very good! Thanks!

  68. I’m making this soup tonite for an intimate Japanese dinner tomorrow. I’ll get back with pictures and comments. Thank you.

  69. Trying this recipe now! How should i do it if i wanted to make it in advance with stronger flavor like the restaurants do. You said they do it a few days in advance to let the ingredients mix longer. Does that mean leave it in the fridge with everything?

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  71. It was good. I used unsalted broths I’m guessing you’re suppose to use salted broths maybe cause I’m the end I had to add a lot was kind of watery at first

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  73. Do you simmer with the lid on or off?

  74. Thank you so much for finally explaining the difference!

    I’m excited to go home and make this now!

  75. It really good   One thing I’d say if you let the green onions sit in it overnight it gives it a better flavor  

  76. If I make in advance should I leave veggies in when storing in fridge?

    • Hi Patricia,

      It depends… If you want to make the broth ahead, then rewarm the whole pot to serve later, I would add the veggies when you rewarm. However, if you plan to eat it now, then serve the leftovers again, I would just add everything in upfront.

  77. Hi my hibachi restaurant serves one that is lighter in color and spicy. What can I do to spice it up?

  78. This soup was phenomenal! It’s a go-to for my family now

  79. I could not be more thrilled to find this recipe. I have search the internet many times before trying to find this and it always led to miso soup! I am so excited to finally make this and drink it everyday!

  80. what a delicious soup recipe. I could drink this every day.

  81. So glad I tried this recipe! Love trying something new.

    • If I make this in advance, do I remove the aromatics before storing in the fridge, or leave them?

      • Ha, sorry. I thought I posting a comment, not a reply. My phone is really frustrating lately!

      • We had this soup at the hibachi restaurant…delicious!  Having a mechanical procedure done and was looking for the recipe….can’t wait to make it.   

  82. This looks great! The colour is perfect! I’ve never tried this type of soup before, but i love how simple it is!

  83. thank you for this wonderful distinction from Miso soup, I would not have realized that the clear soup is not Miso soup, love the flavors here and great time of year for it too!

  84. I know homemade is best, but what brand of broth do you recommend?

  85. This sounds delicious although the “clear soup” (osumashi) is is actually made from fish broth. 

    • Where do we get fish broth or how do we make it? Also. It seems like I taste pork in soup, more than just a few pork strips. Is pork broth ever used and if so how do you make that?

      • Hi Patricia,

        You can make Clear Soup with any broth. If you can’t find fish or pork broth at your local market, you can make either by simmering leftover bones and skin of fish or pork in water. I usually add salt and some aromatic veggies (like onions, garlic, celery) to intensify the flavor.

  86. Such a rich broth and so tasty!

  87. I always wondered what was in this soup! Your recipe sounds perfect and I can’t wait to make it!