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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
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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.

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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.

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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!

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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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4.89 from 9 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

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

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.

Nutrition

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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25 comments on “Japanese Clear Soup Recipe”

  1. 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

  2. Pingback: Meals inspired by Kitty Pryde » Shadowcat Soup

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

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

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

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

  6. 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.

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

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

  9. 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!

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

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

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

  13. 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!

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

  15. 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.

  16. Such a rich broth and so tasty!

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