Japanese Clear Soup Recipe
Japanese Clear Soup Recipe: This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.
Why We Love This Japanese Clear Soup Recipe
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.
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.
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!
What Is Japanese 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 Japanese Clear Onion 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 Mayabi Clear Soup Recipe + Video 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? Be Sure to Also Try:
- 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.
Video
Notes
Nutrition
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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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