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
