A light and flavorful broth-based soup, commonly served as a starter in Japanese hibachi restaurants. This clear soup, also known as Miyabi soup or Japanese onion soup, combines the delicate flavors of vegetables and broth, garnished with mushrooms and green onions for a refreshing beginning to any meal.
Ingredients:
1 tablespoon sesame oil (or canola/peanut oil)
1 onion, diced
1 carrot, peeled and chopped
4 cloves garlic, minced
3 inches fresh ginger, peeled and chopped
8 cups chicken broth
4 cups beef broth
4 cups water
Fresh mushrooms, thinly sliced (for garnish)
Green onions, chopped (for garnish)
Directions:
Sear the Vegetables:
In a large stockpot, heat the sesame oil over medium-high heat.
Add the diced onion, chopped carrot, minced garlic, and chopped ginger.
Sear the vegetables for a few minutes until they are caramelized, enhancing their flavors.
Add Broths and Simmer:
Pour in the chicken broth, beef broth, and water.
Bring the mixture to a boil, then reduce the heat to low.
Let the soup simmer uncovered for at least 1 hour to allow the flavors to meld.
For a more concentrated flavor, you can simmer longer, adding more broth if too much evaporates.
Strain the Broth:
After simmering, use a slotted spoon to remove the vegetables from the broth, leaving a clear, flavorful soup base.
Serve:
Ladle the clear broth into bowls.
Garnish each serving with thinly sliced fresh mushrooms and chopped green onions.
Serve hot and enjoy this traditional Japanese starter.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: Approximately 50 kcal per serving
Hibachi Japanese Clear Soup
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Low Calorie
Description
This Hibachi Japanese Clear Soup, also known as Miyabi or Japanese Onion Soup, is a light and flavorful broth-based starter commonly served in hibachi restaurants. Made with a combination of chicken and beef broth, fresh vegetables, and garnished with mushrooms and green onions, it’s the perfect way to begin any meal.
Ingredients
- 1 tablespoon sesame oil (or canola/peanut oil)
- 1 onion, diced
- 1 carrot, peeled and chopped
- 4 cloves garlic, minced
- 3 inches fresh ginger, peeled and chopped
- 8 cups chicken broth
- 4 cups beef broth
- 4 cups water
- Fresh mushrooms, thinly sliced (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Sear the Vegetables:
- Heat sesame oil in a large stockpot over medium-high heat.
- Add diced onion, chopped carrot, minced garlic, and chopped ginger.
- Sear the vegetables for a few minutes until caramelized to deepen the flavor.
- Add Broths and Simmer:
- Pour in chicken broth, beef broth, and water.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer uncovered for at least 1 hour, allowing the flavors to meld. Add more broth if needed to maintain volume.
- Strain the Broth:
- Remove the vegetables using a slotted spoon, leaving a clear and flavorful soup base.
- Serve:
- Ladle the broth into serving bowls.
- Garnish with thinly sliced fresh mushrooms and chopped green onions.
- Serve hot and enjoy this traditional Japanese starter.
Notes
- For a vegetarian option, substitute chicken and beef broth with vegetable broth.
- Simmering longer enhances the flavor; adjust the water or broth accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer, Soup
- Method: Simmering
- Cuisine: Japanese
