Japanese Clear Soup Recipe
Japanese Clear Soup Recipe: This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.
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 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.
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
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 Make Japanese Clear Onion Soup
- Start by searing large chunks of onions, carrots, ginger, and garlic in a stockpot. This helps release their flavors.
- Then add the broth(s) and water. Thensimmer the soup for at least one hour.
- Remove the chunks of veggies.
- Then scoop into bowls and top with fresh sliced mushrooms and scallions.
Get the Full (Printable) Japanese Mayabi Clear Soup Recipe Below!
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!
More Healthy Asian Soup Recipes
- 5-Ingredient Miso Soup
- Classic Egg Drop Soup
- Chinese Hot Pots
- Spicy Thai Chicken Soup
- Low Carb Vietnamese Beef Pho
Japanese Clear Soup Recipe
Ingredients
- 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
- 3 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
Instructions
- 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.
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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?
Such a great soup! I did not add the water and I added a little more beef broth. Very good taste.
IM making this now – my question is can you just add the mushrooms with everything else and let it all boil together?
Hi Sarah,
You could… But it will taste more like it does in restaurants if you wait until the end.
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!
I’m making this soup tonite for an intimate Japanese dinner tomorrow. I’ll get back with pictures and comments. Thank you.
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?
Hi Patrick!
Yes, leave it in the fridge then add the mushrooms after you rewarm it. :)
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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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Do you simmer with the lid on or off?
Hi Madison! Lid off is fine. :)
Thank you so much for finally explaining the difference!
I’m excited to go home and make this now!
It really good One thing I’d say if you let the green onions sit in it overnight it gives it a better flavor
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.
Hi my hibachi restaurant serves one that is lighter in color and spicy. What can I do to spice it up?
Hi Brandy,
You could add any sort of spicy chile (whole and halved) to the broth while simmering. Then remove it before serving.
This soup was phenomenal! It’s a go-to for my family now
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!
what a delicious soup recipe. I could drink this every day.
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!
This looks great! The colour is perfect! I’ve never tried this type of soup before, but i love how simple it is!
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!
I know homemade is best, but what brand of broth do you recommend?
Hi Jessica,
I usually buy an organic brand… Pacific Foods or Harvest Farms.
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.
Such a rich broth and so tasty!
I always wondered what was in this soup! Your recipe sounds perfect and I can’t wait to make it!