Hibachi Soup

The broth baseof this soup is so full of flavor that I thought it would be difficult to make.That’s why it took me awhile to decide to make it myself. This recipe, though,is one of the easiest I’ve made, and it still tastes great.

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Course: Soup

Cuisine: Japanese

Keyword: hibachi

CookingStyle: Boiling

Prep Time: 1

Cook Time: 10

Total Time: 1 10

Servings: servings

Calories: 121kcal

Author: James Anderson

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Equipment

Large pot

Ingredients

5-10 sliced green onions
3 mushrooms extra to top
10 peeled garlic cloves
1 onion peeled quartered
1 each 32-fl. oz. carton stock
beef and chicken

For topping:

French fried onions

Instructions

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.

Video

Notes

A simple Japanese clear soup is a must-have appetizer at a Japanese restaurant. It can also be prepared at home. It can be prepared in advance by using basic, widely-available ingredients and a fine-mesh sieve. You can serve the soup with your favorite Japanese garnishes. However, you can't go wrong with a homemade version of this soup. You can make it at home for a dinner party.

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Nutrition

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.

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