Japanese Clear Soup
by Sommer Collier — last updated on Nov 17, 2025 Japanese Clear Soup Recipe: This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.
Sommer’s Recipe Notes
That Japanese soup…
No, not Miso Soup. The one they serve at Hibachi restaurants before the chef comes out. 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.
Why We Love Japanese Clear Soup
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.
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!
Clear Soup
This simple broth-based soup is primarily made of meat broths and vegetables simmered together over a long period 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.
Ingredients You Need
- Sesame Oil – adds just a slight nutty flavor
- Chicken Broth & Beef Broth – a combo of both adds extra flavor
- Water – the rest of the liquid is just water
- Onion – sweet onion works best for a light flavor
- Garlic – for aroma
- Carrots – added veggies and flavor
- Ginger – this adds a lot of flavor that is essential to this clear soup!
- Scallions – or green onions, sliced thin for garnish
- Button Mushrooms – sliced thin
- Salt – to taste
How to Make Clear Soup
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 with chopped scallion and sliced mushrooms over the top. Enjoy!
Get the Full (Printable) Japanese Clear Soup Recipe with Ingredient Proportions, Detailed Instructions, and a Video Turtorial Below!
Serving Suggestions
This Hibachi clear soup is very light, so I recommend serving it as an appetizer or starter before a larger meal. Serve your clear soup with some of my absolute favorites, like:
Or, simply serve on its own for when you need to warm up or you are feeling under the weather!
Frequently Asked Questions
While Japanese clear soup and miso soup are both light in color and flavor, the main difference is the addition of miso. Japanese clear soup does not have any miso in it, and gets its flavor from simmering broth with onions and veggies. Miso soup is also a broth, but has the addition of miso, which adds a cloudy look to it. They are both topped with mushrooms and scallions, and sometimes little chunks of tofu!
Yes! Clear soup is simple and doesn’t require many ingredients. It is low in fat, carbs, and calories!
Store any leftover clear soup in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a sauce pot! You can also freeze it in a zip bag for later!
Looking for More Healthy Asian Soup Recipes?
Japanese Clear Soup Recipe
Video
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
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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.
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!!!
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.