Japanese Clear Soup: A Light and Flavorful Hibachi Classic
By Isabella Quinn
The foundation of Japanese Clear Soup lies in the combination of chicken and beef broths, creating a rich, meaty flavor while remaining light on the palate. This beloved Hibachi starter is enhanced with savory scallions and delicate mushrooms. Ideal for warming the soul, this soup delivers comfort with each clear, soothing sip.
This straightforward recipe combines two parts chicken broth with one part beef broth, along with water and fresh vegetables to achieve depth. The combination of sesame oil, sweet onion, and ginger creates a complex aroma and taste that elevates this simple dish into something extraordinary, without overshadowing the delicate flavors of the broth.
As the soup simmers, you’ll notice the rich aroma filling your kitchen, signaling that it’s cooking just right. Be mindful not to burn the garlic during the sauté process, as this can impart a bitter taste. Also, remember to taste and season gradually to achieve the balance you desire.
Serve this soup hot for a perfect appetizer, garnished with chopped scallions and sliced mushrooms. The flavors only deepen with time, making it an excellent option for meal prep or leftovers that can be enjoyed within five days in the refrigerator or frozen for later use.
Why you'll love this recipe
- Crafted with quality broths, this soup achieves a depth of flavor commonly found only in restaurant versions, notably due to its half and half chicken and beef broth blend.
- Simple vegetables like onion and ginger caramelize beautifully, offering both aroma and flavor, enriching the overall taste as they simmer together.
- Quick to prepare, this soup only takes about 5 minutes of active prep time, followed by an hour of unattended simmering for flavor development.
- Naturally low in calories and fat, this soup is a healthy choice when you need comfort without the extra heaviness of cream-based soups.
- Perfect for meal prep, it stores well for several days, and actually tastes better after resting, allowing the flavors to meld even further.
Ingredients
- •2 teaspoons sesame oil (or peanut oil)
- •8 cups chicken broth
- •4 cups beef broth
- •4 cups water
- •1 large sweet onion (peeled and cut into wedges)
- •6 cloves garlic (peeled and smashed)
- •2 large carrots (cut into chunks)
- •2 inches fresh ginger (sliced)
- •4 whole scallions (chopped)
- •10 whole button mushrooms (sliced thin)
- •salt (to taste)
Instructions
- 1
Place a large 8-quart stock pot over medium-high heat.
- 2
Add the sesame oil and place the onion, garlic, carrots, and ginger in the pot.
- 3
Sear the vegetables on all sides to caramelize, making sure not to burn the garlic.
- 4
Pour in the chicken broth, beef broth, and water.
- 5
Bring to a boil.
- 6
Lower the heat to a low boil and simmer for at least one hour.
- 7
Use a skimmer to remove the vegetables from the broth.
- 8
Taste, then salt as needed.
- 9
Ladle hot broth into bowls and sprinkle with chopped scallion and sliced mushrooms over the top.
FAQ
Nutrition (per serving)
Calories
46
Protein
3g
Fat
1g
Carbs
5g