Japanese Clear Soup Recipe
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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 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 elusive 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. Then simmer 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, that 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
- 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
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!
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How long do you think this would last in the fridge? :)
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Delicious as written. Thanks for sharing this one!
Add dried onions at the end for a great topping!
The gonger I bought was bad. I live in the country. I had to use ground ginger. I am
Hoping it’s still had good !
It is amazing. I’m going to make it again using bone broth. It will have more protein. It is so good !
Does this really have 46kcal per one cup serving? 46kcalories are equal to 46,000 calories per one cup serving!!!
Kcal and calories are interchangeable! What we label “calories” typically in everyday nutrition terminology is technically short for “kilocalories” in more scientific terms or the energy it takes to raise the temperature of 1kg of water by 1°C. Hope that helps!
Made this recipe and loved it. Made it for my mother and she enjoyed it ver much. Delicious! Healthy..
This recipe tastes like the base for french onion soup NOT the soup served at JSH.
I did make this soup it was great. I used both chicken and beef broth. Definitely making it again.
Has anyone put the mushrooms in with the onions and carrots ?
I normally don’t make reviews, I’ve made several great recipes I’ve found online but this one goes above and beyond, very simple, very flavorful, seriously tastes just like i got it from a japanese restaurant. I couldnt be more happy with how this turned out.
This is such a good recipe to have up your sleeve. I love recipes like this where I can add leftover chicken and vegetables to make quick dinners during the week.
I followed the recipe to a T, let it sit a couple days..it’s rather bland and tastes like ramen chicken broth. What did we do wrong? I was really excited about this, even still has a lighter color too. Help
If I want it to face all the flavors as the restaurant do I leave the vegetables in for couple of days then reheat and remove vegetables?
Hi Patty!
Yes, I would leave the veggies in and let the flavor concentrate. Then you can strain them out before or after reheating.
Can I omit the ginger for allergies?
Hi Jennifer,
Absolutely! I will change the flavor a bit, but should still be delicious!
How long can you store Japanese clear soup broth in the fridge
Up to a week should be fine. If you absolutely must keep it for longer, ration it out into portion sized cups/containers and freeze it. Lasts for a very long time and is quite convenient to have around when you feel like soup, but don’t want to spend time sauteeing, simmering, chopping etc.
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Did you simmer your soup or boiled for an hour?? I simmered mine and it turned out great!!
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Really good! I added some dried mushrooms as well, which worked well.
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My mom makes this soup all the time and I’m in love <3 thank you so so much for the recipe!
This is my favorite go-to recipe when my little ones aren’t well. School started up again and they’re already bringing home colds, and requesting, “Mom, will you make my favorite Japanese soup?” This is it everyone! VERY delicious and I love sharing the recipe with other moms and friends! So healthy and smells AMAZING when it is cooking!!
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It tastes great when you make it in advance. 5 stars.
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Fantastic! My husband just had a tooth extracted today and cannot eat solid foods yet. I made this for him and he was very pleased. I added just a touch of spice to it and chopped the mushrooms very small so that he could swallow without chewing. I will definitely make this again … minus the tooth extraction.
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I made this recipe today and have to say it is perfect! It was great after cooking 30 min. Can’t wait until it is done and sitting a few days! Thank you for sharing this great recipe!
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Taste delicious. I added Worcestershire sauce and soy sauce. It tastes best on the second and third day!!!
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So good!!! I’m having the plain broth for breakfast. Warms me up and it tastes yummy!
As written, I think this recipe is 4 stars. It’s good, but I think the key is to leave the veggies in the broth for 48 hours, at least, no matter how you make the soup. I also found the original recipe a bit too beefy and gingery. On my second attempt at this recipe, I changed up a few things – I used two cups less of the beef broth (and didn’t replace it with anything) and about a half-inch less ginger, and I also used a stalk and a half of celery like another reviewer suggested. I left the veggies in the broth for 48 hours. This got me very close to what my fav Japanese place serves as their house soup. I think another key to this is mushrooms, green onions, and fried onion strips right before serving. I love it plain also though. Thanks so much for this recipe! I would have had no idea where to even start with making this soup. 😊 Thanks again!
Had a MAJOR craving for this soup today so I decided to try out this recipe since it had five stars. I was WILDLY disappointed. It was totally gross, didn’t even keep the broth to use for something else. Would NOT recommend!!!
I have been craving this for so long! I followed the recipe exactly, no salt needed, Perfection!
Made this with veg broth and my goodness the carmelized onion flavor was amazingly delicious. Love, love, love this recipe. Thank you!
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I’ve made this last week. Its amazing. First bowl i ended up basically just drinking with the green onion and mushrooms. Second bowl i tried it with the onion and mushrooms. Third bowl i added some frozen pork dumplings. All 3 bowls it was great. It also helped a lot with my cold. It also freezes well. I froze it in 1 bowl potion and it taste the same
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Hi,
Thank you for sharing this recipe. In case one doesn’t have beef, is there a substitute broth and what would be the quantity/ vegetables required?
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Such an easy and delicious recipe, even the kids liked it!
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why do the soup serving size go over 1m {PS i love it}
Hi B,
Can you clarify the question? Would love to help. :)
Yummy soup. Very easy to make
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!
When you let it sit for a few days do you take the vegetables out first or leave them in until right before serving
Hi Melissa,
I would leave them in. :)
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.
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.
I added coconut aminos, fish sauce, and a squirt of hot cock sauce aka sriracha. Not clear but sure is tasty.
I added soy sauce, and 2 cubes of chicken bullion, and it turned out perfect!!
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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!
Hi Brenda, you can buy “Better than Bouillon” in Mushroom flavor at your local supermarket. (Comes in a small glass jar). Might have check a few places! It’s absolutely great for adding flavor and making your own cream of mushroom soup! They a bunch of different flavors from lobster to ham. Use them all the time. I really enjoy soups and they make a world of difference! I’m not sure where you are. I’m in WA state and our local Trader Joe’s has their own mushroom seasoning. I found this by accident and it too is absolutely fantastic! [Trader Joe’s Mushroom and Company Multipurpose Umami seasoning blend]. Really good stuff. Hope this helps!
I made the soup today because I was looking for clear soups for a diet. My husband tasted it and fell in love.
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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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!
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!
it tasted exactly like the clear soup i eat at the Japanese restaurant mmmmmmmmmmmmmmmm tasty
what kind of half-rate japanese place are y’all going to that this tastes just like it??
maybe your going to the wrong Japanese restaurant
Super – super
I want to freeze this ..do I leave the veggies in …while it’s frozen ?
I used a vegetable peeler to make sure I got every bit of ginger goodness 😅
Do you peel the skin off of the ginger
Hi Kendy,
If the peel is soft and fresh you can leave it on. If it seems thick and rough, peel it off.
This soup was absolutely amazing! Added two stalks of celery and the flavor was very tasty. Highly recommend!!!
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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?
Hi William!
I would personally leave the veggies in, then strain them before serving. But honestly, you can let it chill either way, before or after straining.
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.
Unless you ask your favorite restaurant for the recipe, you probably won’t find one that’s the same. Every place has their own secret tweak to it.
Can you use bone broth?
Hi Leann,
Absolutely! Let me know how it turns out.
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!!
Hi Jason,
You can use minced or dried ginger. The flavor won’t be a fresh-tasting, but will still be delish!
Thank you. Ended up with some fresh ginger so all good. Recipe fantastic.
Can I mak this with just vegetable broth?
Hi Lisa,
Sure! The flavor will be slightly less rich, but still delicious!
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.
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.
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!
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!
How many servings is this for?
Hi Em,
The recipe makes 10 cups. :)
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.
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 :)
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!
I haven’t made this yet but got all the ingredients yesterday. My question is can this soup be frozen? Thanks!
Hi April,
Yes, you can freeze it in an airtight container for 3-6 months. Happy Cooking! :)
Do you leave the vegetables in if you make it in advance?
Hi Susan,
Yes, if making ahead, I would leave the veggies in the broth to intensify the flavor. Then remove them when you rewarm it.
Really easy and delicious!! Will definitely be making this again!! Thanks for the recipe :)
Is possible to skip the ginger?
Hi Katherine,
Yes, you can omit the ginger if you like. :)
I made this recipe but just added extra mushrooms. Delicious!
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
Thanks,
Josiah
Hi Josiah!
I usually find a piece that is about 1 1/2 inches wide.
What do you do with the vegetables after?
Hi Elizabeth,
You can just discard them.
I am much too cheap to discard the veggies. you can freeze them and use them in a curry!
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.
Hi Karla,
We actually have a miso soup recipe if you are interested: https://www.aspicyperspective.com/5-ingredient-5-minute-miso-soup/
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.
When you say let it sit for a day….do you mean leave the veggies in the broth?
My question as well
Hi Leslie,
Yes, the longer they have to mix and mingle, the better the flavor. :)
The soup is called Sui Mono 😊
Can I use this soup as a base for Won Ton soup? Do you have a Won Ton soup recipe?
Hi Maude,
Yes, you can use this as a base for wonton soup. We do not (yet) have a won ton soup recipe posted.
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!
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.
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!
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.
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!
Was too beefy for me. Might cut the amount of beef broth in half or less next time.