Description

Warm up with a bowl of this delicious hibachi soup filled with crispy fried onion, thinly sliced mushrooms, and a rich and flavorful broth made from simmered vegetables and chicken broth. This comforting American-style soup offers a clear, savory broth garnished with fresh green onions and crispy fried onions for a delightful texture contrast.

Ingredients

Scale

Broth Ingredients

4 cups chicken broth
2 cups water
½ large onion, roughly chopped
¼ cup carrot, roughly chopped
¼ cup celery, roughly chopped
1 clove garlic, chopped
½ teaspoon salt

Garnish

1 cup fried onions
½ cup mushrooms, thinly sliced (button or shiitake)
2 stalks green onions, chopped

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Instructions

Prepare the Soup Base: Begin by placing a large stockpot or saucepan on the stovetop over medium-high heat. Add the roughly chopped onion, carrot, celery, chopped garlic, salt, chicken broth, and water to the pot. Stir everything to combine the ingredients evenly.
Simmer the Broth: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 15 to 20 minutes until the onion becomes translucent and the flavors meld together.
Strain the Broth: Carefully strain the soup through a fine-mesh sieve to separate the broth from the cooked vegetables. Discard the vegetables or save them for another use.
Assemble and Serve: Spoon about one cup of the clear broth into each bowl. Top with thinly sliced mushrooms, a handful of crispy fried onions, and chopped green onions. Serve immediately while the soup is warm and enjoy the comforting flavors and textures of this hibachi soup.

Notes

You can use chicken, beef, vegetable broth, or a combination to customize the flavor. Low-sodium broth options are suitable for lower salt intake.
Don’t skip the crispy fried onions for garnish; use store-bought or fry thinly sliced onions until golden and crispy at home.
Simmering the broth low and slow for 15 minutes or up to 45 minutes enhances the soup’s depth of flavor.
Mushrooms can be thinly sliced and added fresh as a garnish or simmered with the broth for extra umami.
Strain the soup carefully to ensure a clear broth, skimming off any fat or particles for a clean finish.