by Angela @ BakeItWithLove.com · 34 Comments
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This fantastic, light Benihana Onion Soup is a fan-favorite at the popular Japanese Steakhouse, and it's surprisingly easy to make! The soup goes by many names, but is always loaded with onion flavor and then topped with mushrooms, scallions, and fried onions!
Benihana Onion Soup Recipe (Japanese Steakhouse Copycat)
My whole household loves, and I do mean LOVES, Benihana! Since everyone I know right now is getting a little bored of eating the same stuff, they are definitely asking me for some more of my favorite Benihana recipes!
I double-checked all of my printed recipes and could not find this soup as ever having been available online on the actual, authentic Benihana website. So I just had to resort to continually tweaking my own recipe!
Since the onion soup at Benihana's restaurants sits on a warm burner until served, I do think that we all get slightly varied soup flavors. I've noted my own typical recipe and preparation with notes for how you may want to enhance your own soup.
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- Benihana Onion Soup Recipe (Japanese Steakhouse Copycat)
- Hibachi Soup Ingredients
- How To Make Clear Onion Soup
- 📖 Recipe Card
- 💬 Reviews
Hibachi Soup Ingredients
The simple, clear broth is made from staple ingredients that are simmered to perfection! This soup is traditionally topped off with thin-sliced mushrooms and sliced green onions. Benihana adds fried onions to their hibachi version of Japanese clear onion soup!
- Carrot & Celery- part of the broth flavor as it sautées and simmers with the other vegetables. Grab a large carrot and a couple of celery ribs, wash them off, trim the ends, and then chop 'em up!
- White Onion - for all of that wonderful onion flavor in this broth soup! Yellow onion can also be used, but it does alter the flavor as most onions are sweeter than white onions.
- Garlic - for that unique garlic flavor that adds richness and depth of the flavor to the broth!
- Chicken Broth and water - are your liquids that are added after some quick sautéeing to release the vegetable flavors! A combination of 3 cups of chicken broth, 2 cups of beef broth, and 1 cup of water can also be used.
- Soy Sauce - just a touch to make this soup more flavorful! I've added notes in the recipe card and below for some more ingredient options to make a richer broth.
- Mushrooms - are a required part of the familiar look and flavor of this popular Japanese steakhouse restaurant soup! I use either white button mushrooms or cremini ( baby bella ) mushrooms. My hubby loves both!
- Green Onions - the second part of the very familiar garnish! Paired with thinly sliced mushrooms, the sliced scallions add color and their vibrant flavor to top off the soup perfectly!
- Fried Onions - if you're a super fan of Benihana's onion soup, then you know it wouldn't be complete without a sprinkle of fried onions! Use French's, Durkee's, Fresh Gourmet, Trader Joe's, or your preferred brand of fried onions.
*Adding ½ tablespoon of beef bouillon granules and ⅛ teaspoon of ginger powder greatly enhances this soup flavor. Season to taste with salt and pepper. Or you can puree your strained cooked vegetables and add them back to your soup.
Do you absolutely love everything, hibachi? Check out my hibachi noodles or chicken or take a look at all my hibachi recipes here!
How To Make Clear Onion Soup
Other than some really simple vegetable preparation, I would also gather the extra items you will need. The vegetables will be strained after simmering, so do have a safe area to work in with a fine-mesh sieve and a clean bowl ready to transfer the hot broth into!
1. Sauté the Vegetables
You don't need any oil to sauté the vegetables! Water or chicken broth works just as well, and possibly even better, for sautéing your veggies! Add more as needed while cooking until ready to add your liquids.
- Bring a saucepan with a tablespoon of water or chicken broth to medium-high heat with the roughly chopped carrots, celery, onion, and garlic.
- Sauté the vegetables until the onions begin to become transparent and the vegetables are fragrant.
2. Cook the Broth
Allowing the vegetables to saute helps to release their natural juices into the broth, enhancing the flavor. We'll continue to build on that flavor with a longer simmer time!
- Add the chicken broth, water, and soy sauce to the saucepan.
- Bring to a rapid boil, cover, then reduce the heat to low and simmer.
- Simmer for 30 minutes.
3. Strain and Serve Your Benihana Onion Soup
While your broth is simmering, get your sink or work area ready to strain the vegetables from the broth.
- Place a fine-mesh sieve into a clean bowl.
- Pour the broth into the sieve and remove and discard the vegetables.
- Return the broth to your saucepan and place it on low heat.
- Serve immediately with 6-8 thin slices of mushroom, a sprinkling of sliced green onions, and about a tablespoon of the fried onions.
As with all recipes, make this recipe your own to suit your taste buds. Then come on back and let me know what your favorite additions are!
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5 from 214 reviews
Benihana Onion Soup
This fantastic, light Benihana Onion Soup is a fan-favorite at the popular Japanese Steakhouse and it's surprisingly easy to make! The soup goes by many names, but is always loaded with onion flavor then topped with mushrooms, scallions, and fried onions!
Author | Angela
Servings: 4 servings
Calories: 63kcal
Prep 5 minutes minutes
Cooking 35 minutes minutes
Total Time 40 minutes minutes
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Ingredients
- 1 large carrot (rough chopped)
- 1-2 ribs celery (rough chopped)
- ½ white onion (rough chopped)
- ½ tablespoon garlic (2 crushed cloves, or minced garlic)
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 6 mushrooms (washed and thinly sliced)
- 4 green onions (sliced, green portion only)
- ¼ cup fried onions
- each, salt & pepper (to taste)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
In a saucepan, combine the vegetable base for the broth: carrots, celery, onion, and garlic with a tablespoon or two of water or chicken broth. Saute the vegetables over medium-high heat until fragrant.
Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
Using a fine-mesh sieve, drain the broth into a clean bowl and throw away the strained vegetables. Return the clear broth to your saucepan and keep on low heat while serving.
Serve with 6-8 thinly sliced mushrooms, garnished with sliced green onions and fried onions.
Notes
Adding ½ tablespoon of beef bouillon granules and ⅛ teaspoon of ginger powder greatly enhances this soup flavor. Season to taste with salt and pepper. Or you can puree your strained cooked vegetables and add them back to your soup.
Nutrition
Calories: 63kcal (3%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Sodium: 1171mg (51%) | Potassium: 434mg (12%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 3177IU (64%) | Vitamin C: 22mg (27%) | Calcium: 43mg (4%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Benihana Onion Soup, copycat, hibachi, Japanese clear onion soup, Miyabi soup
Course Soup Recipes
Cuisine American, Japanese
Angela @ BakeItWithLove.com
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
bakeitwithlove.com/about/
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Reader Interactions
Comments
Lora says
DELICIOUS!!! This is about the 7th time I've made the soup. My whole family loves it! I have to make the recipe plus a half to have enough. Spot on and we Love Benihana's version and go to the restaurant at least twice a year. I do use fresh ginger slices instead of powder and do add the beef bouillon. Sometimes I don't even strain the soup, just eat the veggies. Thanks for a great recipe!Reply
Sara Davis says
So yummy!!!! Thank you so much for this recipe!!Reply
Pam says
Just like the restaurant! I have tried to duplicate with many different recipes and this is the winner! I will try the ginger salad dressing recipe next. Thank you, the soup is very delicious!Reply
Craig says
I can't get enough of this soup. I make it monthly to last me a week at a time.Reply
Maggie says
This is delicious! At the end I like to add frozen wontons (chicken wontons from Trader Joe’s) and make this a hybrid clear/wonton soup.. always a hit!Reply
Anonymous says
Its grate but it needs more flavor and tang add beefReply
Stephanie says
Tastes great!! My broth didn’t come out clear, but it was still delicious. Any tips on why it might be cloudy? I double strained my broth (fine mesh strainer over a colander). Thanks for sharing!Reply
Anonymous says
It was sooooo good. I put too much salt but even then it was delicious. I added more mushrooms, fried onions, and green onions because I love those in the soup. Such a great recipe, my favorite soup. Will definitely be making it again!Reply
Star says
First off, OMG this is delicious. I’ve been looking for a recipe like this for so long. I’ve made it twice. Once without the ginger and beef, and once with. 100% recommended WITH! Notes are completely perfect and accurate in staying it enhances the flavors! Thank you for this recipe.
Side question, are the carbs in the vegetables? Or the carbs are in the soup without the sifted veggies?Thank you and bless you!
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Kim says
Hi! Would you work on a version that includes dashi? Most Japanese soups have some quantity of dashi in the broth but it's not an ingredient I've worked with, as I don't like seafood lol. Dashi powder is readily available in many supermarkets and online and would love to see a version which includes it. As much as I dislike seafood, I believe the dashi is crucial for that signature clean Broth! Love your recipes <3Reply
Caryn says
Can I make this the night before?
Reply
Angela @ BakeItWithLove.com says
Yes, and it tastes even better the next day 🙂 Enjoy!
Reply
Anonymous says
How can we make a low soduim version. 51% of daily soduim is a bit muchReply
Angela @ BakeItWithLove.com says
Opt for low sodium soy sauce and broth to reduce the sodium content in the soup. Enjoy!
Reply
JoyceK says
I have been trying to duplicate hibachi soup for a long time now, and never could get the elusive flavors right! This is spot on!! Thank you so much!!Reply
Angela @ BakeItWithLove.com says
So glad you like the soup! It's a personal favorite of mine, so I really enjoy making it at home.
Reply
Kim says
Delicious! Can you freeeze?
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Angela @ BakeItWithLove.com says
Yes, most definitely! You can typically freeze broth for up to a year, but I like to make sure that it's used within the first 6 months for better quality. Enjoy!
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Ang says
I LOVE THIS RECIPE BUT WHY WAIST THE VEGETABLES! I sautéed garlic, and grated ginger in olive oil. Added homemade bone broth. Let it simmer for 15 minutes. I served 2 cups of very hot broth in a bowl and added 1 tbsp each of finely julienned, raw carrots, zucchini, mushroom slices, spinach, diced avocados, green onions, 2 sprigs of cilantro, purple cabbage and a splash of lemon and hot sauce.No celery. Omg! This is a bowl of pure healthiness!
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Jeannette says
Hi, Do you use low sodium chicken broth? Thanks.
Reply
Angela @ BakeItWithLove.com says
Yes, I recommend it!
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Anonymous says
Going through first trimester nausea and not wanting anything. This is the only thing that I really wanted. Your recipe is perfect!!!TL
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Angela @ BakeItWithLove.com says
Aw, thank you! Been there, so I'm very happy to hear that you are able to enjoy something!
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Jill says
This soup was amazing! It didn't taste exactly like hibachi soup but I'm wondering if that's because I used chicken bone broth instead of chicken broth? Would that alter the taste? Either way, it's a keeper! Thank you for sharing it!
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Auzar Parsons says
This was my second attempt at hibachi clear soup after my daughter requested it. I wish I had found your recipe first! I sautéed the veggies in sesame oil instead of water/broth, used fresh ginger, and better than bouillon instead of beef bouillon granules. It was amazing!! Can’t wait for my daughter to try it!Reply
Brian Soriano says
I just finished making this with your suggestions. It was absolutely delicious!Reply
Jodi Outland says
It is amazingReply
Renee says
Wonderful, easy, and tastes just like Benihana's!(Maybe better!! ) My daughter asked me to stop there and get that soup for her and I told her let's try a recipe at home first. Just made it and it was absolutely amazing! I also used the ginger and beef Granules. Thanks for the recipe she is excited to come home and try it!Reply
Angela @ BakeItWithLove.com says
I say it in all of my Benihana and hibachi recipes, but we really are fans of the restaurant/food/dining experience. I love making these recipes at home since we now live hours away from pretty much any restaurant, so I do try hard to really get the flavors right. It's such a great reward when someone lets you know that you have done a good job. Thank you very much!
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Abbie says
This soup is SO good. I’ve always been in love with the Benihana version, so I thought I’d try this at-home recipe, and I am NOT disappointed. It’s so tasty and easy to make! This will become a dinner staple, and for only 67 calories—WOW.Reply
Monique says
This is so yummy! I made it with bone broth instead. Mine didn’t come out as clear as the soup at Benihana but that might be because of the bone broth or my sieve wasn’t fine enough. Either way it was delicious! I will be making this all the time!
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Naomi says
When do you add the soy sauce?
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Angela @ BakeItWithLove.com says
Hi Naomi, you want to add the soy sauce in step 2: Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
4 cups chicken broth, 1 Tbsp soy sauce, 2 cups waterReply
Teresa says
It was delicious, and just like Benihana's. Thanks!Reply
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