Hibachi Soup

Wednesday, June 10, 2009

Andrew and Abbott's favorite restaurant is Hibachi, which is a local Japanese Steakhouse. So, they call this "Hibachi Soup" but I think it is actually called a "Japanese Onion Soup". It's a broth based soup that is topped with french fried onions and shaved mushrooms, it is heavenly! The boys each eat 4+ cups of this soup, they love it! I love that it taste just like the soup served at our Japanese Steakhouse but only costs a fraction of the price!

Ingredients
1/2 stalk celery, chopped
1 small onion, chopped
2 carrots, chopped
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
2 tablespoons chicken bouillon granules
3 tablespoons beef bouillon granules
1 cup thinly sliced mushrooms
2 quarts water (8 cups)
French fried onions

Directions
First off, the ingredients say "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! Alright, in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates. Here's what my soup looks like, notice the big chunks of veggies. After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top.

67 comments:

Donna-FFW said...

I so so so love the soup they serve at Hibachi restaurants. This loks authentic, Ill have to try it. Thanks, Carrie!

Coleen's Recipes said...

This soup looks wonderful!! With all of those veggies creating the broth, I can only imagine how good it must be (we don't have a Hibachi restaurant). My hubby is not too keen on ginger (if it is the prominent flavor). I see this has quite a bit of fresh ginger. Does the soup have a strong ginger flavor?

Kathy said...

One of our favorites too!!! You making me hungry!!! ;)

Denise said...

It's a beautiful looking soup.

Kristen said...

Mmmm, this looks quite tasty and not what I was expecting by the title, I've never heard of Hibachi restaurants

Katy ~ said...

Carrie, this looks soooo good to me. Well done!

ibeliveinfaes said...

This doesn't taste anything like the soup at my local hibachi restaurant, but it is still absolutely delicious! I guess every hibachi place is different, but regardless, I am eating this soup right now, and I am enjoying it very, very much :)

foolery said...

Looks delicious. Thanks for the recipe!

daisydreamer said...

This was great! It tasted just like my local hibachi...I used "Better Than Buillion" instead of the granules...and I added Mushroom Base in addition to the beef and chicken...gave it some more mushroom flavor...thanks!

Jen :) said...

I'm making it right now... *anticipation* :D

Anonymous said...

I can't wait to try this. My suggestion would be to save the vegetables in a freezer bag and use them later for vegetable soup!

Lee said...

do you think this would this work with chicken/beef broth? i have those on hand...

JennNtx said...

This soup is awesome. I added some green onions to make it a bit more onion-y and it was really good. Though, it was a bit salty with the bullion granules. Wondering how to cut down on the salt a bit. Any ideas?

k84man said...

So excited! Now can you copy the salad dressing?

Tammy said...

I made it tonight and 100% success!! Thanks for the recipe. I do recommend adding a little more water when it is nearly finished cooking, even if it is only for 45 minutes.

Meg said...

Love it! Made it last night for dinner!!

karen said...

actually i was pleasantly surprised...the celery, in my opinion, almost gave it too strong of a flavor (altho it's needed, maybe only leave it in for half the time instead if you don't like that strong celery flavor). Otherwise it's pretty good and my picky teenage daughter approves so I do believe we'll make this again. Thanks for posting!

the vintage wren said...

Hi Carrie, I just wanted to say thank you so much for sharing this recipe. I found it on Pinterest and tried it immediately, and it was wonderful....my family loved it. I hope you don't mind if I share a link to you and your post, I want to let my readers know about it and how wonderful it was. Also would you mind if I used one of your images...I didn't take any of my own. I'll wait to hear from you, keep up the great work : ). Take Care, Carrie

jmarks75 said...

Tried the recipe today and it turned out quite delicious. The only things I would do differently are to use a little less bouillion and maybe a little more ginger to give it more exotic taste. I used too much bouillion because the soup turned out very salty and oily. I had to dilute with hot water to take out some of the salty, meaty flavor. But it is still very good. I even saved the boiled veggies and ate them with my soup! It just seemed like a waste to throw them out when they are so flavored. Good choice!

Nastassia aka Tashy said...

I wish you would make another recipe with the "discarded" veggies. That way there would be no waste and people would end up with 2 awesome dishes at once!

Anonymous said...

I have a question where do I get french fried onions?

Carrie said...

Hi Anonymous, you get find them in the canned vegetable isle. Here is a picture of the container- http://couponlove.files.wordpress.com/2010/11/french-s-original-french-fried-onions-1697-p.jpg

Tomatolover said...

What about doubling the recipe and then save half the broth and all the veggies for veggie soup. You could even add some chicken or beef to the side you are keeping with veggies. Sounds good and I'm going to try it!

Tomatolover said...
This comment has been removed by the author.
Christy said...

I am excited to try this! I don't have bouillon but do have homemade chicken and beef broth - will just use the same ratio and no water - it will be yummy I am sure!

MadTay Rae said...

This looks SUPER yummy!!!!

Anonymous said...

I took a few shortcuts in making this soup; used dried celery flakes and a couple of baby carrots, simmering for only 15 minutes instead of 45. It turned out great! Not exactly like our Japanese restaurants recipe but still close enough to cure the craving! Thanks for a great recipe!

Dana said...

Wowsa this was SO strong on the Ginger! It almost burned going down. I don't know how anyone else can eat it but I had to come back and see if I did anything wrong. I am thinking that is what I'm tasting. I ended up adding about 8 more cups of water throughout the afternoon hoping to dilute it, but it remains as strong as ever. It is also a bit beefy for me as well; I think this is a good start and I could see making this more just halfing the beef boulion and more than halfing the ginger. I will never find anything as good as my first hibatchi place, but this certainly has the potential to satisfy the cravings. I like to add green onion at the end.

Anonymous said...

This soup was a hit! SO GOOD! Mine turned out a bit salty, so I am planning to decrease the beef bouillon next time (2tbs of each). The ginger wasn't a problem for me, I didn't really even taste it that much. With the recipe calling for "chopped" and the note about just being cut in large pieces, I used about 1/2 inch off my ginger root and cut into medallions.

Heather said...

Dana - did you use powdered ginger or the actual root? If you used powdered my guess is that you needed WAY less! This reads like the real root from the produce aisle - planning to make mine that way anyway.


Has anyone left the veggies in & just made it into a veggie soup? We LOVE this soup at Jap Steakhouses, but I can't see tossing all the veggies! Thinking about cutting them up bite-sized and leaving them in.....

Kelli said...

Heather, I just made it and left the veggies in. Tastes great and majes ut a lttle more filling (plus I can get my 2-year-old to eat the carrots this way). :)

I also didn't find the ginger flavor strong at all (in fact I can't taste it), but I had to use powdered ginger because my ginger root got lost on the way home from the grocery store.

AR said...

I tried this recipe yesterday and i loved it! I'm going to be making this very often. Oh! And I let it simmer for a couple of hours (like you suggested) and the broth was to die for!
I was wondering, does anyone know how many calories per serving are there in this soup? It seems pretty light, but I count calories so it'd be helpful to know!

Melinda Harter said...

No its more onion and mushroom and brothy flavor than.anything. I hate ginger flavor too :)

whitefootblog said...

I have TONS of mushrooms right now and I'm looking to use them up - I'll definitely try this when the weather gets cooler this week!

Lisa said...

You have no idea how long I have been looking for a recipe for this soup. Pinterst led me to you and now Im a new follower of your blog which is great by the way.

supergirlbren said...

I also have a similar version! I can save u the time of cleaning the vegetables. I use vegetable stock and a sprinkle of beef boulion granuals, I then slice fresh mushrooms thin and add 2 green onions chopped simmer for about 2 or 3 minutes sprinkle 2 Tablespoons of French fried onions in the bottom of the bowl prior to adding the soup.

Anonymous said...

The ginger says chopped in the recipe, so I assume it means fresh. Fresh ginger is rather calm compaired to dried. Did you use dried ginger?

Anonymous said...

Haven't tried making this yet, but was wondering why no one uses dashi stock instead of chicken and beef bullion? You can usually get dashi at the grocery store in your Asian aisle. Would probably be way more authentic tasting.

Anonymous said...

Hello, when you say beef bouillon GRANULES, I can get this at the grocery store, sorry, I've never seen bouillon granules, can I use the whole cube, or does it matter, I've never made homemade soup :-\

Carrie said...

Hi Anonymous
You can use the beef bouillon cubes, I do sometimes and there isn't a difference ,-)

supergirlbren said...

Yes bouillion cubes r fine also. I like the granules because they disolve faster.

wholesale cheap jerseys said...

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Jessica Paulina Nicolas said...

I've made this soup twice and there's never left overs! Healthy, yummy and inexpensive! Love it., thanks!

Anonymous said...

2 small carrots, peeled and chooped
1/2 medium shallot, chopped
2 tsp finely chopped ginger
2 Tbsp balsamic vinegar
2 tsp toasted sesame oil
2 tsp soy sauce
1 tsp sugar
1 Tbsp extra light olive oil

Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

Anonymous said...

4 servings 1 tablespoon of fried onions per serving about 69 calories with veggies still in. Used my fitness pal recipe calculator so some room for error but sounds right. What a great soup!!!!!

Marie said...

I'm confused. The recipe calls for 1/2 stalk of celery, but the picture of the soup cooking at the bottom of the post has way more celery than that. Is it supposed to be 1/2 stalk or 1/2 bunch of celery?

Carrie said...

Hi Marie
A celery stalk (http://www.taproduce.com/mediafiles/product_records/images/19_Celery_1stalk_72_rgb72ppi.jpg) is a bunch of celery... not one rib or leg. Hope this helps :-)

Marie said...

Thank you! For this recipe I'll use the amount you did, but I know for a lot of recipes that call for a stalk of celery, one of those bunches would be way too much. According to this (http://wiki.answers.com/Q/What_is_a_stalk_of_celery) there is some discrepancy in what they are called.

Sheridan Ervin said...

I don't like eat beef, but do you think the recipe would work with just the chicken?

Anonymous said...

We ate out this past weekend and had this soup, it was wonderful, but nearly 8.00 per bowl. Price was crazy, so glad I found this on here!!!! Trying it this weekend. :)

blackberri said...

My soup is on the stove simmering away now! Can't wait : )
I did add about 3 tbsp of fish sauce to mine for a little depth.

Anonymous said...

Can you make this recipe with chicken/beef broth? If so... What would be the amount of water I add?

Anonymous said...

making it now hope it's a hit with my husband we love this kind of eating!

andreacobert said...

Made this today-Delicious!! The only thing I did different was take the celery out after about 10 minutes, I felt it was giving it too strong of a celery flavor rather than onion. I also increased the water to 12 cups, the bouillon cubes made it salty but the water increase helped alot with that

Anonymous said...

Yay! I've been looking for this recipe and I finally found it. This soup is great when you're sick and it freezes wonderfully. I'm a big fan and so is my husband.

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Anonymous said...

Thanks so much for this recipe! I didn't add celery and may have added too much ginger, but otherwise tasted nearly the same as the soup at my favorite Hibachi restaurant! Definitely will be making this soup again.

Anonymous said...

Thanks so much for this recipe! I didn't add celery and may have added too much ginger, but otherwise tasted nearly the same as the soup at my favorite Hibachi restaurant! Definitely will be making this soup again.

Anonymous said...

Thanks so much for this recipe! I didn't add celery and may have added too much ginger, but otherwise tasted nearly the same as the soup at my favorite Hibachi restaurant! Definitely will be making this soup again.

Anonymous said...

Made this soup tonight and all of us LOVED it!!! Thanks a lot for this simple and tasy recipe

Anonymous said...

I think it's supposed to be Miso Soup and what you're missing is miso paste. It comes from soy beans and you can buy it in some stores like whole foods and maybe publix but I don't suspect you'd find it in walmart. You can buy miso soup mix, all ingredients included (just add water), in a lot of stores INCLUDING walmart.

Anonymous said...

I kind of simplified it...I used beef broth green onions, mushrooms and carmelized onions. I added a 1/2 cup of water for every cup of broth. Brought it to a boil added some garlic powder anda bit of pepper let it simmer for a min of 35mins and a max of 45 mins. It was flavorful and delicious. Im not a fan of ginger and celery its to strong but trust this soup is just as satisfying and delicious

Anonymous said...

I was so excited to try this as we love Benihanas mushroom/onion soup. But I thing the measurements for the bouillion should've been teaspoons not tablespoons. It was so salty I choked on it and dumped the entire batch. I'm surprised to hear that so many people were successful with this recipe. I followed it to a T with no success. Very disappointed.

Anonymous said...

Tonight was the fifth time I made this soup in just two months!!! I LOVE it!!! The first time I made it, it turned out WAY too salty but then I tried Orrinton Farms Low Sodium chicken broth base along with the regular beef bullion granular and it was PERFECT!!! I leave everything in except the celery because I can't stand the thought of throwing all that good stuff out. I even put all the mushrooms in at the beginning and then top my bowl with thinly sliced green onions and it is to die for!!!!! Thank you so much for posting this!!!

Anonymous said...

Tonight was the fifth time I made this soup in just two months!!! I LOVE it!!! The first time I made it, it turned out WAY too salty but then I tried Orrinton Farms Low Sodium chicken broth base along with the regular beef bullion granular and it was PERFECT!!! I leave everything in except the celery because I can't stand the thought of throwing all that good stuff out. I even put all the mushrooms in at the beginning and then top my bowl with thinly sliced green onions and it is to die for!!!!! Thank you so much for posting this!!!