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    Home » Gluten-Free

    Published: Feb 20, 2020 · Modified: Jun 6, 2022 by Roché Woodworth · This post may contain affiliate links · This blog generates income via ads

    Japanese Clear Onion Soup

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    An easy Japanese Clear Onion Soup recipe. A simple light, clear soup just like the one on your local Hibachi Steakhouse menu. 9 Simple Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
    Jump to Recipe Print Recipe
    Close up high side shot Japanese Clear Onion Soup in a white and blue patterned bowl with a spoon scooping a bite.

    An easy Japanese Clear Onion Soup recipe. A simple light, clear soup just like the one on your local Hibachi Steakhouse menu. 9 Simple Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.

    top shot of two bowls with japanese clear onion soup on a blue kitchen towel

    What Is Japanese Clear Onion Soup?

    Firstly, what does Clear Soup mean?

    A clear soup is as the name suggests, a richly flavored clear liquid broth that can be made from any meats, vegetables, herbs, spices and flavorings. It has to be strained at the end, because a strict definition of “clear soup” or ”clear broth” means that no solid parts can be present in the soup.

    Japanese Clear Onion Soup specifically is a very light, clear soup made from a meat or vegetable broth with a strong onion flavor. It is simmered for 30 minutes to unlock the flavors and then strained to achieve a clear and flavorful onion soup.

    Authentic Japanese Clear Soup is generally garnished with fresh sliced scallions and thinly sliced mushrooms.

    It is a very common and very popular soup served at Japanese Restaurants, and is a staple on any Hibachi Steakhouse menu.

    How To Make Japanese Clear Onion Soup:

    What Is Japanese Clear Onion Soup Made Of?

    Japanese Clear Onion Soup is a light, but delicious soup. The ingredients are simple and easy to find:

    1. Chicken Broth (Can use beef broth as well, or a combination of both. You can also use vegetable broth if you’d like to keep it meat free, although it’ll be just slightly less delicious)
    2. Onion (Duh!)
    3. Carrot, Celery, Garlic and Ginger (for amazing depth of flavor)
    4. Mushrooms and Scallions (for garnish)
    5. Toasted Sesame Oil (for that unmistakable Asian flavor)
    6. Coconut Aminos (or Soy Sauce) and Sriracha (optional- for boosting the clear soup to epic flavor proportions).

    Step-By-Step Instructions:

    1. Roughly chop the onions, carrots and celery (no need to peel the carrots).
    2. Slice the ginger and garlic into rounds in order to expose more surface area and unleash the most of its flavor.
    3. I like to start off by slightly caramelizing the onion in a bit of regular oil in order to unlock their full deliciousness. About 10 minutes. (Photo 1)
    4. Then, I add the carrots, celery, garlic, ginger, and toasted sesame oil. (Photo 2)
    5. Pour in the chicken broth. (At this point I like to take a spoonful of the broth and see how salty it is - if it’s not salted enough, I add a little salt now). (Photo 3)
    6. Bring the soup to a boil, and then lower the temperature and allow to simmer for at least 30 minutes. (Photo 4)
    7. Strain all the solid particles out of the soup. (It’s up to you what you’d like to do with all the solids. I don’t like waste so I keep it and throw it in another meal. A little extra fiber never hurt anybody) (Photo 5)
    8. Garnish with fresh sliced scallions, very thinly sliced button mushrooms and serve it up! I personally enjoy a splash of soy sauce (or coconut aminos if you’re on the Whole 30 or Paleo diet), as well as a little squirt of sriracha. (Photo 6)

    Is This Popular Hibachi Soup Healthy?

    As you can see, it is a very simple clear soup recipe - as is most clear soup variations. This means that it is not extremely nutritionally substantial and is very low in calories, but that's exactly what makes it perfect as a light starter.

    With only 64 calories per serving, it is the epitome of light!

    Some people do enjoy adding shredded chicken and have it for a light meal that is very low calories. This is quite delicious and perfect for weight loss, but then not exactly a Japanese Clear Onion Soup anymore.

    It’s a also a lovely appetizer for anyone following a pro metabolic eating plan, as it is made with fresh, whole ingredients.

    Looking For More Healthy Soup Recipes?

    For other yummy (and healthy) soup recipes, check out any of these options from our archives, as well as some of our personal favorites from other great bloggers.

    1. Instant Pot Paleo Chicken Noodle Soup
    2. Shrimp Boil Soup
    3. Chicken Taco Soup
    4. Instant Pot Zuppa Toscana by BeautyAndTheBenchPress.com
    5. Greek Lemon Chicken Soup by ASpicyPerspective.com

    Did You Make This Japanese Clear Onion Soup Recipe?

    Close up low top shot of Japanese Clear Onion Soup in a white and blue patterned bowl with a spoon.

    If you’ve made this Japanese Clear Soup recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

    You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!

    Close up high side shot Japanese Clear Onion Soup in a white and blue patterned bowl with a spoon scooping a bite.

    Japanese Clear Onion Soup

    An easy Japanese Clear Onion Soup recipe. A simple light, clear soup just like the one on your local Hibachi Steakhouse menu. 9 Simple Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
    4.73 from 55 votes
    Print Pin
    Course: Soup
    Cuisine: Japanese
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 24kcal
    Author: Roche Woodworth

    Ingredients

    • 6 cups vegetable broth (can use chicken or beef broth as well, or a combination of both if you have it. be sure to use a low sodium variety)
    • 2 onions (diced)
    • 1 celery stalks (diced)
    • 1 carrots (peeled and diced)
    • 1 tablespoon garlic (minced)
    • ½ teaspoon ginger (minced)
    • 1 teaspoon sesame oil
    • 1 cup button mushrooms (very thinly sliced)
    • ½ cup scallions (sliced)
    • to taste salt and pepper
    • to taste soy sauce (optional)
    • to taste Sriracha (optional)

    Instructions

    • Sauté the onions in a pot in a little bit of oil until slightly carmelized. About 10 minutes.
    • Add the carrot, celery, garlic, and ginger, sesame oil, and broth. Season to taste with salt and pepper.
    • Bring to the boil and then simmer for 30 minutes.
    • Strain the veggies from the broth.
    • Add a handful of scallions and thinly sliced mushrooms to bowls. Ladle the soup on top.
    • Optional: Add a splash of soy sauce and sriracha to taste.

    Tips and Tricks:

    1. A serving = One cup of soup. The nutritional information does not include soy sauce or sriracha.
    2. For Paleo and Whole 30 compliant clear onion soup, use Coconut Aminos instead of Soy Sauce.
    3. I usually don’t throw away the strained vegetables, but toss them in with another meal instead.

    Nutrition

    Calories: 24kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 862mg | Potassium: 262mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
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    This Japanese Clear Onion Soup Recipe was first published on September 17, 2015 and updated on February 20, 2020 to include detailed step-by-step instructions and faqs.

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    Reader Interactions

    Comments

    1. Anita says

      May 24, 2020 at 2:19 pm

      5 stars
      I just tried this recipe for the first time. I bought all my ingredients this morning, fresh. I only could not get sesame oil; that's ok; did not take away from the taste. It was simple and quick to make. I used some more of the veggies than the recipe called for, just to use them up. Wonderful and flavorful. Will happily make this again.

      • Roche Woodworth says

        June 03, 2020 at 3:32 am

        Thank you so much for the feedback, Anita!

    2. Mari says

      May 11, 2020 at 11:22 pm

      5 stars
      So delicious!!! I will be making it again !! Reminded of the Benihana soup .. thank you for sharing

      • Roche Woodworth says

        May 13, 2020 at 9:25 am

        Hi Mari, thank you for the feedback! So happy you enjoyed the recipe:)

    3. Marilyn says

      March 15, 2020 at 1:23 pm

      5 stars
      I love it!!!!! I did not separate the vegetables though but it still came out awesome!

      • Roche Woodworth says

        March 16, 2020 at 7:06 am

        Thank you so much for the feedback, Marilyn! Glad you enjoyed the recipe!

    4. Devyn W. says

      March 11, 2020 at 12:43 am

      3 stars
      I tried making this myself, the thing is I'm not a very good cook so I'm pretty sure I may have messed something up. I was unsure what type of onions to get so I had bought sweet onions, either I had let them sautéed for to long, or used the wrong type of onion or something because I had found my soup to be extremely sweet. I guess my point here is perhaps specify what type of onion I'm suppose to use next time I decide to try again

    5. Evan says

      February 26, 2020 at 2:10 am

      5 stars
      Loove this soup- thanks for the recipe!

    6. steve says

      February 25, 2020 at 12:40 am

      2 stars
      I wasn't impressed with this recipe at all. It just tasted like chicken broth - really had no taste. I won't be using this recipe again.

      • Keegan says

        May 10, 2020 at 3:24 pm

        You are mean i love it so much

    7. Kyleigh Miller says

      November 18, 2019 at 8:12 pm

      It didn’t taste right to me at all...I think I did too much celery....The recipe said two stalks which seemed extensive to me considering how little carrots there were. Is it actually supposed to be that? Like you mentioned in other comment replies you can’t know for sure because you weren’t there. I’m just a college student trying to learn how to make more stuff with very little cooking skills. Maybe not enough onions too. I added a lot of salt which seemed to help. It’s not horrible but isn’t what I was expecting compared to all the hibachi places i’ve been too. Especially Benihana’s! I will definitely try again though because I love this soup all year round...you can’t beat it!

      • Sal says

        February 09, 2020 at 7:20 am

        Maybe it's got to do with the size of the ingredients? If they used small celery stalks and yours are huge... it can affect the taste! Same goes for onions and carrots!

      • Danielle Littrell says

        February 23, 2020 at 6:08 pm

        The receipe only calls for one stalk.

        • Roche Woodworth says

          February 24, 2020 at 2:45 am

          Hi, we’ve recently updated this post - we’ve also retested the recipe and adjusted some of the quantities after reading user feedback! It’s impossible to know the size of the stalks each person uses, so we thought it better to stick with one.

      • Keegan says

        May 10, 2020 at 3:27 pm

        My recipe only says 1 celery stalk

    8. James R says

      November 10, 2019 at 12:48 pm

      I was surprised also but realized that onions are sweet and carrots are sweet. Note that doesn't mean they are bad just that when onions are sauteed their sweetness is released (making onion soup as delicious as it is) and when carrots are simmered their sugars are released. Both are healthy vegetables but I suspect that is where the carbs come from. I do not have the nutritional information on Siracha which may also contain some form of sugars. There are many brands of Siracha and I have seen cane sugar on at least one label. Brands may make a difference.

    9. Yvonne says

      September 04, 2019 at 4:29 am

      5 stars
      Delicious! Just like when we go have Hibatchi.

    10. Vanessa says

      August 22, 2019 at 9:58 am

      I’m surprised there are 10 carbs in a serving. Is this correct?

    11. Kiley says

      July 29, 2019 at 3:10 pm

      I see that a serving is 100 calories, but what is considered a serving size? One cup? Also, what type of onions do you recommend?

      • Roche Woodworth says

        July 30, 2019 at 5:05 am

        Hello Kiley! Yes, a serving would be approximately one cup. And we used regular yellow onions for this recipe:)

    12. Erica says

      June 13, 2019 at 5:37 pm

      Just made this tonight and adapted it to cook in the Instapot, it tastes exactly like the Japanese steakhouse! Thanks for sharing!

      • Roche Woodworth says

        June 19, 2019 at 3:35 am

        Thanks for the feedback, Erica! Glad the recipe worked out well for you in the Instant Pot!:)

    13. Lisa says

      April 23, 2019 at 7:01 pm

      5 stars
      I recently discovered a mushroom farm where I can buy shiitakes so fresh they are still on the log. Needless to say I was very excited! I used this recipe to the letter but subbed in the shiitakes and the recipe is AMAZING! Thank you so much for sharing. I make this at least once a week.

      • Roche Woodworth says

        April 24, 2019 at 4:41 am

        Thank you for the great review, Lisa! Glad you enjoy the recipe:)

    14. D Vasta says

      February 17, 2019 at 11:09 am

      Why does everyone in the US and Europe think SOY SAUCE is bad for you? It's the perfect fermented item to season food with, hell of a lot better than salt.

      • Roche Woodworth says

        February 18, 2019 at 9:35 am

        Hi! It's not that we (and I'm talking about us running the blog) think soy sauce is "bad" for you, but since we are a healthy low-carb blog and soy sauce is made from a legume (which is high carb and inflammatory). We recommend Coconut Aminos to people that are on a strict low carb diet.

      • Gabrielle says

        August 16, 2019 at 6:27 pm

        I'd also say, D Vasta, that US soy sauce is typically NOT fermented. The process is sped up with hydrochloric acid and tons of crappy cheap salt, MSG, and caramel color is dumped in it so that what for some people can be a healthy food is now total and complete garbage. This is known as acid hydrolyzed soy sauce and accounts for most of what is sold in the US and many Asian countries as well. Plus GMO soy beans here in the US. Don't forget that part.

        However, if you can find organic shoyu or tamari you're good to go! That's brewed with traditional methods using koji cultures and is either made with or without wheat depending on which type you get.

    15. Melody says

      February 05, 2019 at 11:06 pm

      4 stars
      This was amazing to try! I had always wanted to make Japanese food and this is what got me started! It was so simple and easy! I've had it several ways, I've even left the veggies in it and added chicken to it! It made a great chicken veggie soup!

    16. Mark says

      December 30, 2018 at 10:07 pm

      Love this soup. I added some red pepper flakes and left the veggies in the broth for extra flavor.

    17. Carla says

      December 28, 2018 at 5:02 am

      5 stars
      How many carbs are in this? Is this truly a Keto friendly soup? I’m new to all this Keto stuff. Thanks.

    18. Cathy Frauenhoffer says

      December 06, 2018 at 8:51 am

      Our restaurant use tempura for the flakes drizzled in oil then drained

    19. Lizette says

      November 22, 2018 at 6:26 am

      5 stars
      I was wondering where the vitamin D comes from?

      Other than that..., This recipe is awesome !

      I had to move far away from my favorite sushi restaurant but now I can make this soup myself thanks to ya'll, (:

      Also for people wondering what to do with the veggies, I left them in the soup for fiber content.

      (other details: I made mine with red onions and I just used water bc I didn't like the veggie broth I bought... btw, there's gluten free soy sauce out there, I bought mine at whole foods)

      Tasted delicious!!

      • Mike says

        March 05, 2019 at 5:46 pm

        5 stars
        The vitamin D comes from the mushrooms. The caveat is that the mushrooms have to be exposed to ultraviolet light prior to harvest to increase the Vitamin D level. There’s no way of knowing if the grower went to the trouble to expose the mushrooms to sunlight or ultraviolet growing lights.

    20. Hayley says

      November 05, 2018 at 7:39 pm

      5 stars
      I have made tons of recipes for this soup. This one takes the CAKE!! When it gets cold I love to make soups each week to have with dinner. This soup will go into our rotation!

      • Roche Woodworth says

        November 06, 2018 at 6:43 am

        Hi Hayley! Thank you so much for the feedback. So glad you like the recipe 🙂

    21. Vanessa says

      October 31, 2018 at 3:09 pm

      Thanks for sharing! Does it keep long?

      • Roche Woodworth says

        November 01, 2018 at 2:58 am

        Hi Vanessa! The broth should last up to a week in the fridge and months in the freezer. I would add the mushrooms and scallions fresh each time though 🙂

    22. Kuko says

      August 29, 2018 at 2:50 pm

      Matsutake Suimono is clear Japanese soup, which is made with dashi—not water or broth. You never find sriracha in Japanese cooking.
      What exactly is Japanese about this recipe?

      • Shay says

        September 04, 2018 at 8:41 am

        Hey Kuko! This is just a recreation of the clear soup found in Japanese Steakhouses in the USA. We don't claim that it is an authentic recipe by any means. We also used easy to find ingredients that your average home cook can find in their neighborhood grocery store that gets relatively close to the flavor. Also, Japanese Steakhouses in the USA normally serves Sriracha when you ask for hot sauce. Thank you for visiting our blog.

    23. Debbie Heath says

      August 28, 2018 at 6:21 pm

      Ok made this tonight. It is a little bland compared to the Japanese restaurant down the street!
      I added water and that may be the issue. I’ll try it again with vegetable stock.

      • Shay says

        August 29, 2018 at 5:52 am

        Thanks for the feedback. Since I was not in the kitchen with you, it's hard for me to judge why yours came out bland. In a lot of cases though, blandness is simply a case of too little salt. But, we will throw this recipe into our line-up for retesting to be sure.

    24. H says

      August 08, 2018 at 8:05 pm

      This recipe make onion water. No Japenese Steakhouse would serve this.

      • Shay says

        August 14, 2018 at 3:39 am

        We meticulously test our recipes and always revisit old ones for retesting if we see any negative feedback. Since I was not in the kitchen with you while you made this recipe, it's impossible to troubleshoot why it came out as "onion water" for you. My guess is that you likely didn't season it enough. Thanks for the feedback.

    25. CAOS says

      July 20, 2018 at 9:03 pm

      Just out of curiosity if following this recipe as is where is the amount of protein listed in the nutritional values come from? Making it right now and it smells amazing. I did add a beef bone (daughter just had wisdom teeth extraction and I felt she needed for nutritional value). Thank you.

    26. John X. Ellis Sr. says

      June 20, 2018 at 10:02 am

      5 stars
      I haven't made this soup yet hence why I'm here. I will make some suggestions though as I will be making some changes to it. Use home made stock without salt so that you can use the soy sauce without being overly salty right out of the gate if you intend on using soy sauce. Always add your salt at the end. Lamb or chicken broth will give you a change in both flavor depth and profiles for changing up the basic soup. Start with a Dashi base if possible for your home made broth for better umami flavors. If you don't like sriracha then try adding a few (to taste) korean red peppers, red pepper flakes, S&B Japanese Style Shichimi Chili Paste, or Gochujang sauce/paste if you prefer those flavors. These peppers and paste may overwhelm the subtle flavors in the soup so be careful and use sparingly especially if you heat them since peppers will intensify in flavor when heated. Also, our local restaurant uses a chicken broth with bread crumbs and minced onions remaining in the bowl for an awesome flavor without any hot peppers or sauce.

    27. Markay Richlin says

      June 19, 2018 at 10:14 am

      4 stars
      Is there a specific type of onion to use?

    28. Karen Latimer says

      April 04, 2018 at 3:04 pm

      Veggie broth covers a world of options and since it is the primary flavoring, may I ask WHAT vegetable broth is being used? A can? A box? Better than Bouillion? Homemade? Those people who did not care for it may have used plain water.

    29. Laura says

      March 08, 2018 at 9:21 am

      5 stars
      My husband is Filapino. We use this broth, minus the srircha, (because it is soooooo tasty) with pancit bihon rice noodles and shrimp or chicken. It is a great broth on its own, but can also be used to make a heartier meal. Thank you for the awesome recipe!

      • Shay says

        March 08, 2018 at 9:32 am

        Awesome! Glad you like the broth! 🙂

    30. Emily says

      March 05, 2018 at 7:46 am

      5 stars
      I used all veggie broth instead of water and added a touch of red pepper flake opting out of sirracha.. this is great to just make and keep on hand.. I eat it for lunch now every day.. FEELING STRONG!

      • Shay says

        March 08, 2018 at 9:31 am

        Awesome! Glad you liked it!:)

    31. Merry says

      February 20, 2018 at 8:01 pm

      Wanted to add. I used3 to 1 parts of chicken broth to beef broth. It def is better than veg broth. So if use 3 cups chicken broth, do 1 cup beef and so on.

    32. Merry says

      February 20, 2018 at 7:57 pm

      I tried making this bout a month ago and while it was still ok, I felt as though the carrots didnt taste right in it. It added a tad of sweetness to it that def doesn't normally have from the Japanese steakhouses. Next time going to try without carrots. I used all same ingr. as you posted.

    33. Sherri says

      February 12, 2018 at 10:59 pm

      5 stars
      This was so good! My daughter loves hibachi onion soup, but this recipe was even better than the one we get at the Japanese steak house. It's quick, light and has such good flavor. Thanks for sharing.

    34. Laurel says

      February 03, 2018 at 8:32 pm

      5 stars
      SO good!!! Vegetarian husband declared it "restaurant quality." Vegan older teen loved the flavor and ate 2 bowls. Carnivorous pickier young teen even liked it (mushrooms strained out first.) Great addition to our multi-diet family. Thank you!

    35. Richard says

      January 28, 2018 at 1:10 pm

      What kind of onions are you using

    36. Sreejaya Radhakrishnan says

      January 24, 2018 at 4:58 pm

      5 stars
      Hi, Thank you for this lovely recipe... I made it tonight and it was awesome...

      • Shay says

        February 01, 2018 at 6:47 am

        So happy to hear that! 🙂

    37. Dave says

      January 08, 2018 at 2:15 am

      Don’t do the vegetable broth...does not recreate what you’re hoping for...

    38. Gloria Lindsay says

      December 26, 2017 at 12:02 pm

      This just popped up on Pinterest. I have most ingredients in but can hardly wait till I feel better and get to the store. I know I am going to love this. Thank you so much for sharing.

    39. Ash says

      December 12, 2017 at 10:31 pm

      Maybe a dumb question... but what happens to the veggies after they get strained?

    40. Scott Citron says

      December 12, 2017 at 5:48 pm

      5 stars
      Although I strained the vegetables, per the recipe, my wife ate the soup with the vegetables in. Both were delicious, with or without the vegetables.

    41. IFortuna says

      December 11, 2017 at 1:40 pm

      I would use miso for a more flavorful soup. Just does let "live" miso boil or the enzymes will be killed.

    42. Shelley says

      November 30, 2017 at 9:48 am

      I have a very similar recipe but with slow cooking chicken and beef bone and vegetables over night. Yours seems so much easier. Going to have to try ????

    43. Meg says

      November 27, 2017 at 8:17 pm

      Perfect light soup, comforting and delicious.

    44. Morgan says

      November 19, 2017 at 3:42 pm

      I feel like my broth came out very brown / orangish. Could it have been the carrots?

    45. Holly says

      September 30, 2017 at 7:30 pm

      What type of onions did you use?

      • Shay says

        October 02, 2017 at 3:53 am

        Hi Holly, I used white onions 🙂

    46. Teresa says

      August 30, 2017 at 10:44 pm

      I'm confused what does it mean to strain the vegatables? Are the mushrooms raw?

      • Cody says

        September 01, 2017 at 2:54 pm

        Hi Teresa:) You just need to pour the liquid through a strainer to separate the solid chunks from the broth. And yes the mushrooms are added raw - if sliced thinly they will cook some in the hot broth.

    47. Brittany Hall says

      August 28, 2017 at 12:59 pm

      Hi, I am a fitness blogger and I would love to feature one of your recipes on my blog, http://www.brittanyhallcpt.com. Is this ok with you? Thanks so much!

      • Shay says

        August 30, 2017 at 3:01 pm

        Hi Brittany! Sure thing:)

    48. jonea says

      August 18, 2017 at 6:55 pm

      4 stars
      i really liked it. i found this when my boyfriend needed something "brothy" after oral surgery. i've had "real" ramen at a chain restaurant in China & this falls in line. like some of the others, i used a little more broth & i didn't have green onions, but i did add some cilantro & chili garlic sauce & it was superb. next time i'll pick up some noodles to throw in.

    49. Laurie says

      August 17, 2017 at 6:37 pm

      Just making this for the first time. So excited! I love broth soups. They're so comforting, but also not heavy. Thank you!

    50. Natasha Carver says

      August 16, 2017 at 5:41 pm

      Not impressed at all. Even using vegetable broth it only tastes like carrot and celery and not anything close to the restaurants. I would compare it more to dish water.

    51. Tabby says

      July 22, 2017 at 8:05 pm

      4 stars
      I used veggie broth and I felt like it took sway from the classic onion taste im used to. Will try water next time! Still great!

    52. Maria says

      July 06, 2017 at 7:32 pm

      In the process of cooking it, my husband loves this soup at restaurants. It smells delicious and it's super easy!! Thanks for the recepie.

    53. Steve a Boone says

      May 31, 2017 at 9:17 pm

      5 stars
      TU-Shay!!!! I think I nailed it girlfriend thanks,... I sprinkled ginger as it can make or break you and drizzled soy to taste.. Tell your readers to go lite then add that's the best way...

    54. Martina says

      May 09, 2017 at 8:36 pm

      How might you use the leftover vegetables? I just made this soup but I would like suggestions to make it more sustainable and stretch my dollar.

      • Lizette says

        November 22, 2018 at 6:08 am

        5 stars
        I didn't strain the veggies ...didn't want to lose out on the fiber

    55. Paloma says

      March 29, 2017 at 8:35 pm

      5 stars
      Love this soup! It's a great base soup for me because I usually throw in any veggies I have lying around! I leave in the onions carrots and celery, and add diced cucumber (yes cucumber! It's amazing!) and mushrooms at the same time and throw in bean sprouts towards the end for some crunch! I also use water instead of veggie broth and it tastes amazing! I serve it with scallions, soy sauce, and a little bit of sambal oelek instead of Sriracha and it is soo good!!!

    56. Maria says

      March 21, 2017 at 8:47 pm

      5 stars
      Great recipe! Thank you for sharing!! I added a bit if ginger and also tofu in the end of the cooking process.

      • Alicia says

        April 15, 2018 at 12:18 pm

        I did and thought it came out great.

    57. Ann says

      March 21, 2017 at 6:35 pm

      Unfortunately this turned out to be disappointing for us. Perhaps it was the brand of vegetable broth that we used. But to be honest I'm not sure how this could be flavorful at all if only water was used ( implied from directions ). Thank you for sharing though!

    58. Jeff says

      March 09, 2017 at 6:59 pm

      Could you use chicken broth with this?

    59. Kate says

      February 12, 2017 at 5:50 pm

      Trying this recipe out!

    60. Ashley says

      February 09, 2017 at 5:49 pm

      Did you add soy sauce and hot sauce?

      • KBec says

        October 30, 2017 at 3:36 pm

        See comments above!

    61. Liz says

      February 08, 2017 at 3:57 pm

      Silly question here, can any type of onion be used? Can't wait to try this!

    62. Nicki says

      December 28, 2016 at 8:19 pm

      Maybe it's something I did, but this tastes nothing like the soup I get from hibachi restaurants. I'm disappointed because my husband and I had such high hopes for this recipe.

    63. Leighe says

      December 10, 2016 at 11:59 am

      Our Japanese restaurants use the deep fried onions, so for those missing that, just add a tablespoon of Durkee onions into the bowl before you pour the broth in and the broth will soften them.

    64. Angie says

      December 08, 2016 at 11:27 am

      Would this be OK without the mushrooms? We just do not like them lol. Thank you 🙂

    65. Christine H says

      December 05, 2016 at 2:59 pm

      5 stars
      The best! I use water and it has a lot of flavor. It is even better as leftovers. Thank you!

    66. Mary says

      November 27, 2016 at 3:04 pm

      As there was nothing in the soup to make it Japanese, I added miso at the end along with the mushrooms and kept all the veggies. It was delicious.

    67. Kari Mullen says

      November 23, 2016 at 5:50 pm

      4 stars
      Tremendous amount of work for a small amount of soup. Tastes great.

    68. Annette says

      November 22, 2016 at 9:52 am

      When do you add the soy sauce & Sriracha?

    69. Megan says

      October 17, 2016 at 5:15 pm

      4 stars
      Just letting you know I have BEEN craving this soup so I used your recipe. It is soooo good. But I may have made a mistake putting garlic in it though 🙁

    70. Jessica says

      October 12, 2016 at 2:22 pm

      Is this something I could make and freeze? I always crave this soup when I'm not feeling well and having it frozen would be wonderful.

      • Shay says

        October 13, 2016 at 11:41 am

        Hi Jessica! Sure, you can definitely freeze the broth, although I think I would definitely add the mushrooms and scallions fresh each time 🙂

    71. OhioLibertarian says

      September 20, 2016 at 11:29 am

      Have you tried it using dashi rather than vegi broth/water?

    72. Dan says

      September 12, 2016 at 4:01 pm

      5 stars
      One of our favorite places to eat is japanese palace in ft worth tx. They serve this soup for a starter, and I'm with you it's wonderful. When I saw you post it, I made it that night. It GREAT! Douro arigatou gozaimasu (thank you very much.)

    73. Cassandra says

      August 28, 2016 at 7:01 pm

      This tasted like carrot water... not the best recipe in my opinion

      • Shay says

        August 31, 2016 at 5:21 pm

        Thank you for the feedback, Cassandra. This is of our most popular recipes that consistently gets positive results. Unfortunately since I wasn't in the kitchen with you, I can't troubleshoot it. My best guess is that you didn't season it enough - a little salt goes a long way in bringing out flavors, especially with soup in my opinion.

      • Brian Anderson says

        April 01, 2018 at 6:41 pm

        Why oh why do people feel so compelled to point out how ummmm inept(?) They are? Amazing the number of critics the internet has produced.

        • William says

          June 15, 2018 at 9:43 am

          5 stars
          Trolls..
          We love mushroom umami flavor, and sauteed a lb in avocado oil and ghee, then added 4 cups water and billed for 30 mins. Added two pinches of smoked sea salt and a day off so sauce. We are the soup without straining there mushrooms. This was our variation and was very flavorful and delicious. Served two. Cheers.

    74. Marc says

      August 16, 2016 at 8:26 pm

      5 stars
      Excellent tasting soup! I'm sorry I missed the earlier commentor. The "crunchy rice" they use in restaurants some time is actually Panko...Japanese breadcrumb, add right before you serves.

    75. Kathy says

      August 14, 2016 at 11:37 am

      I can't wait to try this out this week. It looks amazing and a nice feel-good soup

      • Shay says

        August 14, 2016 at 8:21 pm

        Awesome! Hope it turns out good for you, Kathy! 🙂

    76. Sarah says

      August 09, 2016 at 2:53 pm

      For keeping with the low-carb / paleo lifestyle, I feel it important to note that the Kikoman Soy Sauce has gluten in it. The wheat is used as a thickener. Not really a big deal for the soup unless you have celiac disease. There are some gluten free soy sauce options though that would be a good replacement.

      • Shay says

        August 10, 2016 at 4:14 pm

        Hi Sarah! In general, I don't look too deep at condiments, because of the very small amount I generally include in my recipes and also because I do not cater to an "ultra" low-carb/celiac audience. But I appreciate you bringing that to my attention. I will definitely look into some alternatives.

    77. Chastity says

      July 31, 2016 at 9:27 pm

      Why do you put carrots, celery & onions in it? The soup Ive had only had scallions and mushrooms. It looks like thats all your picture shows too

      • Shay says

        July 31, 2016 at 9:33 pm

        Hi Chastity. If you read the recipe, you'll notice that the celery, onions and carrots get strained from the soup at the end. Those vegetables are what creates the flavorful broth. Without it the soup would taste like plain 'ol water 🙂

        • Chastity says

          August 01, 2016 at 12:56 am

          Well ok then, guess it helps to read thoroughly. Thanks a lot!!!

    78. Kristina Johnson says

      June 01, 2016 at 12:55 am

      This sounds delicious. I am planning to make some and add a little chicken breast to make it heartier. Thanks for sharing.

    79. Sarah says

      May 04, 2016 at 10:31 pm

      About how many calories do you think are in 1 cup?

      • Hisako says

        March 12, 2017 at 4:32 pm

        Nutrition Facts
        Serving Size 527 g
        Amount Per Serving
        Calories 114
        Calories from Fat 21
        % Daily Value*
        Total Fat 2.3g4%
        Saturated Fat 0.6g3%
        Trans Fat 0.0g
        Cholesterol 0mg0%
        Sodium 1406mg59%
        Potassium 736mg21%
        Total Carbohydrates 13.2g4%
        Dietary Fiber 3.0g12%
        Sugars 6.3g
        Protein 10.5g
        Vitamin A 105% • Vitamin C 17%
        Calcium 5% • Iron 16%
        Nutrition Grade A
        * Based on a 2000 calorie diet

      • Hisako says

        March 12, 2017 at 4:33 pm

        This was me using this as the ingredient base:

        2 onions
        6 Cups vegetable broth
        2 celery stalks
        2 carrots
        2 garlic cloves
        8 oz mushrooms
        3 scallions
        1 TBSP soy sauce

        I don't personally like sriracha, so that will adjust the calories a bit, I don't use salt or pepper for this type of dish either.

    80. Shiona says

      April 11, 2016 at 1:10 pm

      How many carrots, celery, and onion are needed? Does the little dot stand for cups? And where does the sirracha and soy sauce come into play? Thank you.

      • Shay says

        April 11, 2016 at 2:27 pm

        Hi Shiona, I think your browser may not have loaded the page correctly. All the quantities and instructions are in the recipe box! Let me know if you have any other questions 🙂

    81. Liz says

      March 11, 2016 at 7:08 pm

      Hi! This looks delicious! Have you ever made this with Miso? If so how did it change the flavor and how much would you recommend using? Thanks!

      • Shay says

        March 22, 2016 at 1:11 pm

        Hey Liz, never made it with miso, but I'm definitely going to give it a try!

    82. Lauren S. says

      March 07, 2016 at 5:42 pm

      I have been looking for this recipe forever and have had a cold and sore throat for a week so this is perfect!
      Do you happen to know if you can buy/make those crunchy rice they give with the soup?
      Thanks!

      • Shay says

        March 09, 2016 at 9:21 am

        Hi Lauren, I'm glad you like it! 🙂 Unfortunately I don't have any advice regarding the crunchy rice. Thanks for stopping by!

        • Todd Lewis says

          September 09, 2017 at 11:31 pm

          Slice onions real thin, dredge in flour and fry for 30 seconds. Better than crunchy rice.

        • Kim says

          October 30, 2017 at 11:36 am

          I used the fried French onions for that

        • Kim says

          October 30, 2017 at 11:36 am

          I used the fried French onions (like the green bean casserole) for that

      • Jillian says

        October 01, 2016 at 11:09 pm

        I know it's not my recipe and you said crunchy rice but in my experience with the onion soups at Japanese restaurants is they actually use french fried onions! I personally think it's absolutely delicious if you'd like to give it a try. If not maybe try cooking the rice only partially and then deep frying! Hope this helps some. 🙂

      • Sandy Sharp says

        November 26, 2016 at 7:47 pm

        You can buy the crunchy things at the Chinese restaurant!

      • Natalie says

        January 16, 2017 at 6:33 am

        The "crunchy rice" is usually little pieces of fried tempura batter...just mix some cornstarch, plain flour, and water together to make a "batter" that you then drip into hot oil-use a strainer to almost immediately scoop out of the oil as they cook in seconds. Drain on paper towels and let cool so they don't make your soup greasy. Put in the soup last minute or they get soggy and gross.

      • Lauren Carlucci says

        February 12, 2018 at 5:50 pm

        The "cruchy rice" is actually just fried tempura batter. I used to work at a hibachi restaurant and they would scoop out the little bits of tempura better that broke off when they were frying tempura vegetables or they would just fry up the batter and then set it aside until just before serving the soup and waiters would add the "crunchies", as we called them, with the mushrooms and green onions.

    83. Linda says

      March 05, 2016 at 6:25 pm

      Why discard those delicious veggies?!

      • Shay says

        March 06, 2016 at 10:08 am

        Hey Linda 🙂 It's a recipe for Japanese Clear Onion Soup, meaning a clear onion flavored broth. Same as when you make a vegetable broth or a chicken broth - the veggies (and/or bones) get dumped. It's entirely up to you though, keep them in there if you want a regular vegetable soup, but in that case I recommend adding all the other goodies I added in our Veggie Soup recipe 🙂 I actually ate those discarded veggies as a snack the next day. Yum lol

    84. Shay says

      February 27, 2016 at 2:25 pm

      Hey! If you slice the mushrooms super thin like we did, they'll get soft quick - so it's not really necessary to let it sit. Hope you like it! 🙂

    85. Sabrin K says

      February 27, 2016 at 10:40 am

      This sounds amazing, so excited to try this! I was wondering, do you let the mushrooms sit in the soup for a bit before you serve it? I was wondering how the mushrooms get soft? Thank you!

    86. Tiffany Brown says

      February 25, 2016 at 7:46 pm

      5 stars
      Absolutely loved it!!????

      • Shay says

        February 26, 2016 at 2:20 am

        Awesome! Glad to hear! 🙂

        • James says

          October 04, 2017 at 11:08 pm

          Can I use chiken stock?

        • Shay says

          October 05, 2017 at 4:43 am

          Yes you can. It might change the flavor a little, but will most likely still taste good.

    87. Jennie says

      February 16, 2016 at 4:46 am

      How much soy sauce did you use, just so I have an idea? I'm planning to make this tomorrow and am so looking forward to it!

      • Shay says

        February 16, 2016 at 6:22 am

        Hi Jennie! Good to hear! 🙂 I seasoned the soup with regular salt and had the soy sauce (and Sriracha) on the table. We all just added a little splash to our bowls, mostly for the flavor. If I have to take a guess, it would probably be a tablespoon or two into the pot. Saltiness is a very personal preference though and I would suggest adding little by little while tasting, until it tastes perfect to you! Hope you like it!

        • Amanda says

          March 11, 2016 at 8:04 pm

          How much does each bowl have for cal/carbs??

        • Ann says

          January 13, 2018 at 10:12 am

          I love this soup. What are the little noodles they add in at the restaurant?

        • Wanda says

          February 11, 2018 at 7:41 pm

          I've never seen it with noodles, only French fried onions. I hope that helps. ????

        • John X. Ellis Sr. says

          June 20, 2018 at 9:29 am

          I have never seen it with noodles either. Our local restaurant uses bread crumbs and diced green onions that can be seen at the bottom. They also use a chicken broth instead of a vegetable broth.

        • Misti says

          October 16, 2018 at 6:48 pm

          I think those are some kind of dumpling.

        • Alice says

          November 01, 2018 at 3:02 pm

          They are French fried onions. They are in a can at the store. Same as used for green bean casserole.

        • Amy says

          December 28, 2018 at 9:22 pm

          They are called crunchiest (I called the Japanese restaurant near mr to ask this and was told they’re call crunchiest.. you can also use. French fried onions.

        • Carolann says

          March 23, 2018 at 10:58 am

          This is amazing.. I used water .. when the onions were nicely browned, I added a TBSP of soy sauce and let it simmer for about a minute before adding the water. It was so good.

    88. Susan says

      January 24, 2016 at 7:37 pm

      5 stars
      This is delicious and easy to make. Thanks!

      • Shay says

        January 26, 2016 at 11:52 am

        Glad you liked it Susan! 🙂

        • Hanna joo says

          June 07, 2017 at 2:59 am

          Can I add cauliflower to this?

    89. Michelle says

      January 10, 2016 at 8:21 pm

      5 stars
      This was super tasty. Thanks!

      • Shay says

        January 11, 2016 at 10:30 am

        Glad you liked it! 🙂 Thanks for stopping by!

    90. Sabrina says

      December 03, 2015 at 12:42 am

      Whenever it says vegetable broth/ water does that mean both or pick one????

      • Shay says

        December 03, 2015 at 1:04 am

        Hi Sabrina,

        In my experience slash means "or", so vegetable OR water, depending what you have. I'll write it out to be more clear though! Thanks for stopping by! 🙂

      • Roberta T. Cooper says

        February 17, 2017 at 12:13 pm

        5 stars
        I made this soup last nigh, OMG! it was so good. Anytime you eat something and it makes you close your eyes,it is just that good. I added some nigerian pepper to it, I didn't have anymore sirracha. Simple to do and I had all the ingrients at home except the mushrooms and stopped by the store and picked some up.A very good soup for cold nights.

        • Devonne says

          January 18, 2018 at 6:08 am

          Did you use water or broth?

        • tami says

          February 04, 2018 at 12:06 am

          May I say that i use water i love the earthy flavor I use more carrots for taste too so why spend for veggie broth or do both and see which one you like best

      • geoff says

        July 11, 2017 at 4:38 pm

        vegetable broth or water.

        • Shay says

          July 13, 2017 at 6:39 am

          Hi Geoff. You can use either, but vegetable broth will be more flavorful.

      • Tricia says

        January 27, 2019 at 9:10 am

        It means pick one. If you dont have vege. Broth on hand then just use water.

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