Japanese Clear Onion Soup, also called hibachi onion soup, Japanese clear soup, or Benihana onion soup, is a light, broth-forward soup made with simple aromatics, onions, celery, and carrots simmered until the flavors deepen.
A Quick Look at the Recipe
✅ Recipe Name: Japanese Clear Onion Soup
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~88 calories per serving
🥣 Main Ingredients: Vegetable broth, onion, mushrooms, green onions
📖 Dietary Info: Gluten-free, dairy-free, light and low-calorie, vegetarian/vegan
👌 Difficulty: Extremely easy - quick prep, simple simmer, authentic hibachi-style flavor
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It's the same warm, soothing starter you're served at hibachi restaurants, and it takes just minutes of prep at home. This version uses clean, whole-food ingredients and delivers the same savory, umami flavor while staying naturally low-calorie and easy to pair with weeknight meals.
Enjoy it as a cozy appetizer, or serve it alongside a simple salad like Asian Cucumber Noodle Salad or with homemade Veggie Spring Rolls for a complete takeout-style dinner.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Japanese Clear Onion Soup:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Japanese Clear Onion Soup:
- Recipe Notes & Tips:
- How to Store:
- Japanese Clear Onion Soup FAQs:
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- Japanese Clear Onion Soup
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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!
- Melody
Why You'll Love this Japanese Clear Onion Soup:
Light & Nourishing: A warm, comforting broth packed with fresh vegetables and aromatics.
Easy to Make: Simple ingredients and minimal prep make this a quick and fuss-free recipe.
Customizable: Add extra mushrooms, tofu, or your favorite vegetables for a heartier soup.
Naturally Vegan & Gluten-Free: Perfect for various dietary needs; just skip soy sauce or use tamari for a gluten-free option.
Flavorful & Aromatic: Fresh ginger, garlic, and sesame oil create a deep, rich taste.
Key Ingredients:
- vegetable broth. Use homemade or store-bought vegetable broth for the best flavor. You can use homemade chicken broth or beef broth as well.
- onion. Yellow or white onions work best for their natural sweetness, which enhances the broth.
- carrots & celery. These add a classic depth of flavor. Chop them evenly to ensure they cook at the same rate.
- scallions. Fresh scallions add a bright, slightly spicy contrast to the warm broth. Use both the white and green parts.
- sriracha (optional). Adds a spicy kick; adjust the amount to your heat preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Try different mushrooms: If you can't find button mushrooms, substitute baby bella, cremini, or shiitake mushrooms.
- Use Tamari for a Gluten-Free Option: If you prefer the soup gluten-free, replace soy sauce with tamari or coconut aminos. Or omit it altogether, the soup is flavorful without it.
- Add proteins for a fuller soup: While Japanese clear onion soup is traditionally simple, you can add cubed tofu, sliced cooked chicken, shrimp, or even thin-sliced beef to turn it into a full meal.
- Brighten it up: A squeeze of lemon juice, extra green onions, or a small handful of fresh parsley can add freshness right before serving.
How to Make Japanese Clear Onion Soup:
- Heat a little oil in a large pot over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Stir in the carrots, celery, garlic, and ginger. Pour in the sesame oil and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes to allow the flavors to develop.
- Use a fine-mesh strainer or slotted spoon to remove the vegetables, leaving a clear broth. Discard the solids or save them for another use.
- Place a handful of thinly sliced mushrooms and scallions into serving bowls.
- Pour the hot broth over the mushrooms and scallions, allowing them to soften slightly in the heat.
- Add a splash of soy sauce for extra depth or sriracha for a spicy kick.
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Recipe Notes & Tips:
- Gentle Heat for Mushrooms: Pouring hot broth over raw mushrooms lets them soften naturally while keeping their texture intact.
- Prevent Cloudy Broth: Simmer gently and avoid boiling too hard, as rapid boiling can break down vegetables and create murkiness.
- Clear Broth Tip: Strain the vegetables well using a fine-mesh strainer for a smooth, clean broth.
- Make It Heartier: Add rice noodles, bok choy, or extra mushrooms for a more filling dish.
- Spice It Up: A drizzle of sriracha or chili oil adds heat, while a dash of rice vinegar gives a bright, tangy contrast.
- Balanced Seasoning: Start with a small amount of salt and pepper and adjust after simmering, especially if adding soy sauce later.
How to Store:
Refrigerate: Let the broth cool completely, then store it in an airtight container in the fridge for up to 4 days. Keep the broth separate from the mushrooms and scallions for the best texture.
Freeze: Pour the broth into a freezer-safe container or ice cube trays for portioned servings. Freeze for up to 3 months. Mushrooms and scallions lose texture when frozen, so always add them fresh after reheating.
Reheating: Warm the broth on the stovetop over medium heat until hot, or microwave in 30-second intervals, stirring in between. Add fresh mushrooms and scallions when serving for the best texture.
Japanese Clear Onion Soup FAQs:
Japanese clear onion soup is made from a light broth base, typically beef broth or vegetable broth, simmered with fresh onion, celery, carrots, garlic, and ginger to build flavor. The vegetables are removed after simmering, leaving a clean, clear broth. Many hibachi-style restaurants finish the soup with sliced mushrooms and green onions. This recipe follows the same traditional method, using whole fresh ingredients for the most authentic flavor.
To make Japanese clear onion soup taste like hibachi-style soup, you need a clear, deeply flavored broth. The key is simmering fresh onion, carrot, celery, garlic, and ginger long enough to extract flavor before straining. Using a combination of broths (such as beef + vegetable) also helps replicate the signature depth. Finishing the soup with mushrooms and green onions in the bowl adds the classic Japanese steakhouse flavor.
Yes, you can make Japanese clear onion soup with vegetable broth instead of beef broth. Beef broth adds richness similar to hibachi restaurant versions, but a high-quality vegetable broth still produces a clean, savory soup. If you want to keep the soup vegetarian, use vegetable broth and ensure your soy sauce or tamari is also vegetarian.
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Japanese Clear Onion Soup
Ingredients
- 6 cups vegetable broth
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- ½ cup green onions, sliced
- soy sauce (optional)
- sriracha (optional)
Instructions
- Heat a little oil in a large pot over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Stir in the carrots, celery, garlic, and ginger. Pour in the sesame oil and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes to allow the flavors to develop.
- Use a fine-mesh strainer or slotted spoon to remove the vegetables, leaving a clear broth. Discard the solids or save them for another use.
- Place a handful of thinly sliced mushrooms and scallions into serving bowls.
- Pour the hot broth over the mushrooms and scallions, allowing them to soften slightly in the heat.
- Add a splash of soy sauce for extra depth or sriracha for a spicy kick.
Nutrition
Notes
- Gentle Heat for Mushrooms: Pouring hot broth over raw mushrooms lets them soften naturally while keeping their texture intact.
- Prevent Cloudy Broth: Simmer gently and avoid boiling too hard, as rapid boiling can break down vegetables and create murkiness.
- Clear Broth Tip: Strain the vegetables well using a fine-mesh strainer for a smooth, clean broth.
- Make It Heartier: Add rice noodles, bok choy, or extra mushrooms for a more filling dish.
- Spice It Up: A drizzle of sriracha or chili oil adds heat, while a dash of rice vinegar gives a bright, tangy contrast.
- Balanced Seasoning: Start with a small amount of salt and pepper and adjust after simmering, especially if adding soy sauce later.
Holly says
What type of onions did you use?
Shay says
Hi Holly, I used white onions 🙂
Teresa says
I'm confused what does it mean to strain the vegatables? Are the mushrooms raw?
Cody says
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.
jonea says
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.
Laurie says
Just making this for the first time. So excited! I love broth soups. They're so comforting, but also not heavy. Thank you!
Tabby says
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!
geoff says
vegetable broth or water.
Shay says
Hi Geoff. You can use either, but vegetable broth will be more flavorful.
Maria says
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.
Steve a Boone says
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...
Martina says
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
I didn't strain the veggies ...didn't want to lose out on the fiber
Paloma says
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!!!
Maria says
Great recipe! Thank you for sharing!! I added a bit if ginger and also tofu in the end of the cooking process.
Alicia says
I did and thought it came out great.
Ann says
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!
Jeff says
Could you use chicken broth with this?
Roberta T. Cooper says
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
Did you use water or broth?
tami says
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
Kate says
Trying this recipe out!