Japanese Clear Soup: A Light and Flavorful Hibachi Classic
By Ethan Parker
Prep
5 min
Cook
60 min
Total
65 min
Servings
4
Level
Easy
Japanese Clear Soup is a meaty soup prepared using chicken and beef broths. Ingredients commonly used in Hibachi restaurants include green onions and mushrooms. Japanese Clear Soup is a popular Hibachi starter and a warming, comforting soup.
This simple recipe combines two cups of chicken broth with one cup of beef broth and other ingredients and vegetables to create a tasty dish. Aromatics and other ingredients, including roasted sesame oil and sweet onion and ginger, enhance the dish without overpowering the flavors of the other broths.
As the soup cooks, you will be able to smell the soup's aroma, a sign that it is cooking correctly. Be careful not to cook the garlic too long in the sauté to prevent a bitter taste in the soup. Taste the soup frequently. Season with additional seasonings to taste.
Serve this soup as a warm appetizer garnished with scallions and mushrooms. The soup's flavor develops over time and can be made in advance or for later use, holding up well in the refrigerator for up to 5 days and freezer for later use.
What makes this special
- The homemade soup is just as tasty as restaurant soup because it is made with high-quality ingredients, including half chicken broth and half beef broth.
- Common ingredients, including onions and ginger, can be browned as part of the cooking process. Browning these ingredients can improve the flavor of other ingredients as they cook.
- This soup is simple to prepare. It takes 5 minutes to prepare and 1 hour to cook with minimal hands-on time to allow the soup to develop flavor.
- Naturally low in calories and fat, this soup is a good meal option for comfort food if you are looking for lower-calorie soup options than cream soups.
- Great for meal planning. Can be stored for several days. Flavor improves with storage. Additional time allows flavors to develop.
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 inches fresh ginger (sliced)
- •4 whole scallions (chopped)
- •10 whole button mushrooms (sliced thin)
- •salt (to taste)
Instructions
- 1
Place a large 8-quart stock pot over medium-high heat.
- 2
Add the sesame oil and place the onion, garlic, carrots, and ginger in the pot.
- 3
Sear the vegetables on all sides to caramelize, making sure not to burn the garlic.
- 4
Pour in the chicken broth, beef broth, and water.
- 5
Bring to a boil.
- 6
Lower the heat to a low boil and simmer for at least one hour.
- 7
Use a skimmer to remove the vegetables from the broth.
- 8
Taste, then salt as needed.
- 9
Ladle hot broth into bowls and sprinkle with chopped scallion and sliced mushrooms over the top.
FAQ
Nutrition (per serving)
Calories
46
Protein
3g
Fat
1g
Carbs
5g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
