Japanese Clear Soup is a light and healthy appetizer that serves as the perfect start to any Japanese-inspired meal. This Hibachi restaurant favorite, often called Japanese Onion Soup or Miyabi Soup, is famous for its savory, aromatic profile and soothing warmth.
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Why You Will Love This Recipe
You will love this Japanese Clear Soup because it brings the authentic flavors of a Japanese steakhouse right into your kitchen. By combining two parts chicken broth with one part beef broth, you achieve a robust, meaty depth that is far more satisfying than basic store-bought broths. It is an incredibly lean and low-calorie option that does not sacrifice flavor, making it an ideal choice for those seeking a healthy yet comforting starter. Plus, the recipe is simple to follow and uses common vegetables to create a complex, professional-grade taste.
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 inch piece fresh ginger, sliced
- 4 whole scallions, chopped (for garnish)
- 10 button mushrooms, sliced thin (for garnish)
- Salt to taste
Step-by-Step Instructions
- Sear the Aromatics: Place a large 8-quart stock pot over medium-high heat. Add the sesame oil and then place the onion wedges, smashed garlic, carrot chunks, and sliced ginger into the pot. Sear the vegetables on all sides until they are caramelized, being careful not to burn the garlic.
- Simmer the Broth: Pour in the chicken broth, beef broth, and water. Bring the mixture to a boil. Once boiling, lower the heat to a low boil and allow the soup to simmer for at least one hour to develop a deep flavor.
- Strain the Soup: Use a skimmer or a fine-mesh strainer to remove all the vegetables from the broth so that the liquid remains clear. Taste the broth and add salt as needed.
- Garnish and Serve: To serve, ladle the hot broth into individual bowls. Sprinkle the freshly chopped scallions and thinly sliced raw mushrooms over the top. The heat of the broth will perfectly soften the mushrooms as you eat.
Expert Tips / Pro Tips
For the best results, make the soup a day in advance. Much like in professional Hibachi restaurants, the flavors of Japanese Clear Soup continue to mingle and deepen over time. Reheating the soup the next day often results in a richer, more authentic taste. Another pro tip is to caramelize your vegetables thoroughly before adding the liquid; those browned edges on the onions and carrots provide the signature amber color and savory sweetness the soup is known for. Finally, if you want an even deeper umami flavor, you can add a small splash of soy sauce to the finished broth.
While the chicken and beef broth combo is traditional for a rich flavor, you can make several adjustments based on your preferences. For a lighter, clearer appearance, you can use all chicken broth. If you are looking for a vegetarian version, substitute the meat broths with a high-quality mushroom or vegetable broth. You can also swap the sesame oil for peanut oil if you prefer a more neutral fat for searing the vegetables. For those who enjoy a bit of extra texture, adding small cubes of silken tofu is a common and delicious variation.
Serving Suggestions
Japanese Clear Soup is traditionally served as the first course of a multi-course Hibachi meal. It pairs perfectly with Hibachi-style fried rice and Japanese ginger dressing on a side salad. For a complete restaurant experience at home, serve it alongside grilled proteins like shrimp, steak, or chicken. If you are looking for a light lunch, a large bowl of this soup served with a piece of Japanese sponge cake for dessert makes for a balanced and refreshing meal.
Storage: Store any leftover broth in an airtight container in the refrigerator for up to 5 days. It is best to store the broth separately from the mushroom and scallion garnishes to keep the garnishes fresh.
Freezing: This soup freezes beautifully. Pour the strained broth into freezer-safe zip-top bags or containers and freeze for up to 3 months.
Reheating: Reheat the soup in a small saucepan over medium heat until it reaches a simmer. You can also reheat individual servings in the microwave. Always add fresh sliced mushrooms and scallions just before serving for the best texture.
Nutrition Information
| Nutrient | Amount Per Serving (1 Cup) |
|---|---|
| Calories | 46 kcal |
| Carbohydrates | 5 g |
| Protein | 3 g |
| Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 466 mg |
| Potassium | 360 mg |
| Fiber | 0 g |
| Sugar | 2 g |
| Vitamin A | 2405 IU |
| Vitamin C | 16.3 mg |
| Calcium | 35 mg |
| Iron | 0.8 mg |
Japanese Clear Soup
Ingredients
Equipment
Method
- Place a large 8-quart stock pot over medium-high heat. Add the sesame oil and then place the onion wedges, smashed garlic, carrot chunks, and sliced ginger into the pot. Sear the vegetables on all sides until they are caramelized, being careful not to burn the garlic.2 teaspoons sesame oil, 1 large sweet onion, 6 cloves garlic, 2 large carrots, 2 inch piece fresh ginger
- Pour in the chicken broth, beef broth, and water. Bring the mixture to a boil. Once boiling, lower the heat to a low boil and allow the soup to simmer for at least one hour to develop a deep flavor.8 cups chicken broth, 4 cups beef broth, 4 cups water
- Use a skimmer or a fine-mesh strainer to remove all the vegetables from the broth so that the liquid remains clear. Taste the broth and add salt as needed.Salt
- To serve, ladle the hot broth into individual bowls. Sprinkle the freshly chopped scallions and thinly sliced raw mushrooms over the top. The heat of the broth will perfectly soften the mushrooms as you eat.4 whole scallions, 10 button mushrooms
Notes
FAQ
What is the difference between Japanese clear soup and miso soup?
The main difference lies in the base ingredients. Japanese clear soup is a meat and vegetable-based broth that is strained until clear. Miso soup uses a dashi stock base mixed with fermented soybean paste (miso), which gives it a cloudy appearance and a distinct fermented flavor. While both use scallions and mushrooms as garnishes, clear soup does not contain miso paste.
Is clear soup good for you?
Yes, Japanese clear soup is an excellent healthy option. It is very low in fat, carbohydrates, and calories. Because it is broth-based, it is also hydrating and can be very soothing if you are feeling under the weather.
Why is my soup darker than the restaurant version?
The color of the soup depends largely on the brand of beef broth used and how long you sear the vegetables. A longer sear on the onions and carrots will create a darker, richer broth. If you prefer a very light-colored soup, use more chicken broth and less beef broth, or reduce the caramelization time of the vegetables.
Can I eat the vegetables used to make the broth?
While the onions, carrots, and ginger are usually strained out to keep the soup “clear,” they are perfectly edible. However, after simmering for an hour, most of their flavor has been transferred into the liquid, so they may taste quite bland.