The first time I tried traditional Japanese clear soup was also on the first date I had with my husband at a hibachi steakhouse. While I’ve yet to have a chance to visit Japan, this simple soup holds a special place in my heart.
Be sure to try this vegetarian ramen recipe, too!
What is Traditional Japanese Clear Soup?
I admit, when the waiter at the Japanese restaurant we’d chosen put the bowl of this simple soup in front of me, I wasn’t impressed. It looked like…clear broth. I sampled it, not sure what to expect, and was surprised at the depth of flavor. It was the perfect way to start our meal.
Common at hibachi restaurants or teppanyaki establishments, this Japanese clear onion soup is usually served as a starter before the main course.
If you’d like to try a little taste of Japan without hopping on a plane, this recipe is an easy place to start!
Ingredients
Chicken broth: This is the base of the soup, so start with a delicious broth. Prefer a beef broth? That would work, too, though it will be a bit stronger than the chicken stock. If you are vegetarian, you could certainly replace the chicken broth with vegetable broth, but it wouldn’t exactly be a traditional Japanese clear soup.
Onions: You’ll use several types of onions for this recipe. For making the broth, use any kind of bulb sweet onion you have on hand — white, yellow, or red. Once ready to serve, you’ll sprinkle chopped green onion or scallions on the strained broth. If you want to try a different type of onion, spring onions would be a good alternative.
Carrots: Chop carrots into chunks (for the large carrot option) or if you have baby carrots, you can put them in the broth whole.
Ginger: Choose fresh knobs of ginger and peel if desired, though it’s not necessary. If you opt not to peel, just be sure you wash them well. [Read about ginger vs. ginger powder.]
Garlic: Peel whole garlic cloves. Use small cloves whole; slice larger ones. Either way, you’ll have delicious garlic flavor in this Japanese onion soup!
Mushrooms: This recipe calls for button mushrooms, which you’ll add to the broth after it’s strained. Could you use shiitake mushrooms? Sure you could.
Making the Soup
You’ll start by sautéing the onion, carrots, ginger, and garlic in a large saucepan or stock pot. Once seared and beginning to caramelize, you’ll add the meat stock and simmer for an hour or so.
Strain the solids to create a clear broth.
Serving this Healthy Soup
Spoon broth into serving bowls and top with sliced mushrooms and green onions. Serve this flavorful soup with soy sauce and sesame oil on the side for people who want to add a little something else.
Divide between four bowls as a starter before the rest of the meal, or two bowls for a light meals. (Nutritional information is based on four bowls.)
This delicious soup is a traditional Japanese soup and a favorite at hibachi restaurants, but it's easy to make at home. Your taste buds will be so happy!
Ingredients
2 teaspoons oil
6 cups chicken broth
1 large sweet onion, peeled and cut into wedges
2 large carrots, cut into chunks
2 inch piece fresh ginger, sliced
6 cloves garlic, peeled and sliced
4 whole scallions, sliced
10 button mushrooms, sliced thinly
salt to taste
Instructions
Heat a large pot over medium high heat; add oil.
Place the onion, carrots, and ginger in the stock pot. Sear the veggies on all sides to caramelize.
Add garlic and cook just until it begins to brown.
Pour in the chicken broth and bring to a boil. Lower heat, cover pot, and simmer for one hour.
Pour broth through a fine-mesh sieve to remove the solids; reserve for another use. Taste the broth and salt as needed.
To serve: Divide hot broth between four individual bowls and top with fresh sliced scallions and sliced mushrooms.
Notes
For a vegetarian diet, use vegetable stock to replace the chicken broth.
Choose fresh knobs of ginger and peel if desired, though it's not necessary.
Opt for a neutral flavored oil, like avocado or sunflower oil.
Serve this soup with soy sauce and sesame oil on the side as a simple, light meal or a first course.
Miso paste, the white stuff in miso soup, is a versatile ingredient that can be used in various dishes. It can be used as a marinade for meats, added to salad dressings, or used to flavor stir-fries and sauces.
I know that some people are thinking of “Japanese Onion Soup”—also known “Miyabi Soup” or “Hibachi Soup”—made by simmering beef broth or chicken broth and veggies such as carrots, celery, fresh ginger, and garlic. This soup commonly includes sliced mushrooms, scallions, sometimes tofu, and sesame oil.
Japanese soups can be divided into two major categories—miso soup and clear soup. Both are made with dashi, soup stock. Miso is mixed into the dashi to make miso soup, while clear soups use salt, soy sauce and sake to add flavor to the dashi. Most people tend to have miso soup with everyday meals, especially breakfast.
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
Is Japanese Clear Soup good for you? This recipe is a super wholesome dish! It's made with fresh vegetables for added nutrients and can be even more wholesome if bone broth is used instead of broth. Though it's definitely not a main dish by itself, it's the perfect light appetizer or side that's easy to digest.
Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.
Green onions – They add a nice crunch and sweet, oniony flavor to the soup. Tamari – For serving! Add a drop at a time until your soup has a well-balanced savory flavor.
“I think this is very serious.” Spraying sake from squeeze bottles into the mouths of diners, often to the chant of “sake! sake!” has become a popular part of the “hibachi” experience.
To create the signature pyrotechnic, the chef slices an onion, and then arranges the rings in a tower formation. After dousing the stack with clear alcohol, such as vodka or sake, he sets it on fire.
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé.
Easy to Digest: The light and brothy nature of clear soup makes it easy on the digestive system, making it a suitable choice for individuals with sensitive stomachs. Nutrient-Rich: Clear soup retains the nutrients from the ingredients used in its preparation, providing a nourishing boost of vitamins and minerals.
Rich in nutrients: Miso contains many healthy vitamins and minerals like vitamin K, manganese, zinc, protein and calcium. Many of these nutrients support essential structures like the bones and nervous system. Improves digestion: Because miso is high in probiotics, it helps the body maintain healthy bacteria levels.
Broth-based clear soups are highly-flavorful, clear liquids that have been made by simmering meat, fish and/or vegetables in a liquid. Present in every culture, classic examples of these extremely satisfying and homey soups are Vietnamese phở, matzo ball, Italian brodo, and chicken noodle.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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