If you’re trying to recreate the taste of Japanese hibachi restaurants, then a homemade Hibachi Soup version is a must. This soup is easy to make and packs a lot of flavor without a lot of calories. It’s also a flexible recipe because you can leave out or add any vegetables you don’t like, and you can even substitute the vegetables you don’t like for something else that tastes just as good.
Japanese Hibachi Soup Recipes
- French fried onions
- Pour both containers of stock into large sized pot. Add mushrooms, onion and garlic. Bring to boil.
- Reduce to simmer. Cook for about 45 minutes.
- Remove veggies. Season as desired.
- Top with green onions, mushrooms and French-fried onions. Serve.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Japanese Hibachi Soup in the Instant Pot
- 1 pound boneless chicken thighs, thinly sliced
- 8 cups chicken broth
- 1 onion, thinly sliced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sake
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions, for garnish
- Cooked rice, for serving
Sauté Chicken and Aromatics:
- Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil. Once hot, add the sliced chicken and sauté until lightly browned.
- Add the minced garlic and continue to sauté for a minute until fragrant.
Add Veggies and Flavorings:
- Add the sliced onions, carrots, celery, and mushrooms. Sauté for a few minutes until the vegetables start to soften.
- Stir in the miso paste, soy sauce, sake, and sesame oil. Sauté for another minute to incorporate the flavors.
- Pour in the chicken broth and season with salt and pepper to taste.
- Secure the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ mode. Cook on high pressure for 5 minutes.
Quick Release and Serve:
- Once the cooking cycle is complete, perform a quick pressure release.
- Serve your Japanese Hibachi Soup over a bowl of cooked rice.
Garnish and Enjoy:
- Garnish with chopped green onions before serving, and savor the delightful flavors of this Instant Pot-made Japanese Hibachi Soup.
Tips for making Japanese Hibachi Soup
Tips and Tricks for Perfect Japanese Hibachi Soup
Creating a fantastic Japanese Hibachi Soup can be a breeze with a few tips and tricks:
- Perfect Slicing: For tender chicken, slice it thinly. Sharp knives or slightly frozen chicken make the task easier.
- Saute for Flavor: Sautéing the chicken and aromatics before pressure cooking enhances the depth of flavors in your soup.
- Miso Paste Mixture: To avoid clumps, mix the miso paste with a bit of broth before adding it to the pot.
- Don’t Overcook: The Instant Pot method is swift, so be cautious not to overcook the vegetables. They should retain some crunch.
- Balance Seasoning: Taste the soup before serving and adjust soy sauce, salt, and pepper to your preference.
Common Mistakes to Avoid:
- Overcooking Chicken: Thinly sliced chicken cooks quickly. Overcooking can lead to dry, tough meat.
- Skipping Miso Mixing: Adding miso paste directly to the pot can create lumps in your soup. Always mix it with a bit of broth first.
- Neglecting the Saute Step: Sautéing the chicken and aromatics is crucial for flavor development. Don’t rush this step.
- Side of Gyoza: Serve some delicious gyoza dumplings alongside your soup for an authentic hibachi experience.
- Garnish Galore: Elevate your soup with garnishes like crispy wonton strips, fresh cilantro, or a drizzle of chili oil.
- Japanese Green Tea: A cup of Japanese green tea complements the flavors and brings a sense of authenticity to the meal.
- Serve It as a Main Course: For a heartier meal, serve the soup over a bowl of steamed white rice.
- Light and Fresh: Pair your soup with a crisp, refreshing salad with sesame dressing to balance the flavors.
FAQs about Japanese Hibachi Soup
- Can I freeze Japanese Hibachi Soup for later? Yes, you can freeze Japanese Hibachi Soup. Store it in airtight containers in the freezer for up to three months. Thaw in the refrigerator and reheat gently on the stovetop or microwave.
- What can I use as a vegetarian alternative to chicken in this soup? For a vegetarian version, substitute chicken with tofu or tempeh. Sauté them in the Instant Pot as you would with chicken for a meatless twist.
- Is Japanese Hibachi Soup spicy? The spiciness depends on your preference. To add heat, include a pinch of red pepper flakes or chili oil during the sautéing stage. Adjust according to your desired level of spiciness.
- How can I prevent my Instant Pot from burning the soup during sautéing? To avoid the Instant Pot from displaying the “Burn” notice, ensure you deglaze the pot after sautéing the chicken by scraping any browned bits off the bottom. This prevents sticking and burning.
- Can I make Japanese Hibachi Soup in advance for a large gathering? Yes, you can make the soup in advance, excluding the garnishes and rice. Reheat before serving and add fresh garnishes for the best flavor and texture.
Make Japanese Hibachi Soup in your Instant Pot – flavors of Japan at your fingertips. Share the recipe and subscribe for more culinary delights.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.