Healthy Japanese Clear Soup
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.
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.
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