Japanese Onion Soup Is The Hibachi Appetizer You Love

Japanese Onion Soup is one of the first items delivered to the table after sitting down at a Japanese Steakhouse. This warm, brothy goodness is full of flavor and gets you excited about the meal you are about to experience.

If you have never been to a Japanese Steakhouse, you’re missing out. I highly recommend seeking one out in your area. They cook the food in front of you on a huge grill while putting on a little show. It makes a great family dinner night out.

For those of you who don’t have a restaurant in your area, enjoy making your own versions of restaurant recipes, or are saving some money, I’ve got an easy version for you. Make this Japanese Onion Soup in the Instant Pot, Crock-pot, or on the Stove. Diet restrictions step aside because simple ingredient swaps easily make your version at home Gluten Free, Vegetarian, Vegan or Keto.

Let’s make soup!

What is Japanese Onion Soup?

Japanese Onion Soup is one of the first courses served at a Japanese Steakhouse. This hibachi appetizer is broth that has been infused with onions, mushrooms, and a few other simple ingredients. While the soup is almost entirely broth, there are usually a few mushroom slices and green onions in the soup when it is served.

Is Japanese Onion Soup Healthy?

Overall, the soup is healthy. This is a simple, clear, broth based soup that’s made with vegetables. The soup doesn’t have any added oil, cream, or meats that some soups contain and is very low in calories.  The one thing I would suggest watching is the sodium content of the soup. Using low sodium stock and low sodium soy sauce in your soup keeps the salt content lower.

Is Japanese Onion Soup Gluten Free?

When eating dinner at a restaurant you will need to check with your server and find out if their soup is gluten free. Traditional soy sauce is brewed with wheat so it is not gluten free.

Gluten free soy sauce or coconut aminos are both easy ways for making your Japanese Onion Soup gluten free.

Is this Soup Vegan or Vegetarian?

Make this soup recipe Vegan and Vegetarian by swapping out the beef and chicken broth for vegetable or mushroom broth.

Is this Soup Keto?

Yes, this soup recipe is Keto.

Now that I have answered some questions about hibachi soup here are the cooking methods for the soup. All three of these cooking options are about the cooking time. They are all equally easy methods and directions.

How to Make Japanese Onion Soup on the Stove

1. Add the vegetables, garlic, ginger and broths to a large dutch oven.
2. Place the lid on the dutch oven, bring to a boil over high heat and reduce to a simmer.
3. Simmer, covered for 45 minutes.
4. Remove soup from the heat and strain the soup, discarding the vegetables.
5. Stir Soy Sauce into the soup.
6. Serve in bowls with a few slices of mushrooms and green onions.

How to Make Japanese Onion Soup in the Crock-pot

1. Add the vegetables, garlic, ginger and broths to the Crock-pot.
2. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
3. Strain the soup discarding the vegetables.
4. Stir Soy Sauce into the soup.
5. Serve in bowls with a few slices of mushrooms and green onions.

How to Make Japanese Onion Soup in the Instant Pot

I really enjoy using the Instant Pot for this soup. The Instant Pot pulls the flavor out of the ingredients in 20 minutes. See the recipe card below for the full instructions.

Tips for Making Japanese Onion Soup

• The Vegetables  – You do not need to peel or trim the carrots, celery, and mushrooms unless you want to. Clean them as you normally would and cut them into chunks. You are straining them out of the soup after they give their flavor to the broth.
• Straining the broth – A fine mesh strainer or a spider make straining out the vegetables easy.
• The Garlic – Like the vegetables, you want the flavor. Crushing the cloves and putting them into the broth will allow the flavor to infuse the soup.

What is a Spider?

A spider is a handheld strainer found in Asian Cuisines. It is used for skimming broths or removing larger pieces of food from hot liquids like the vegetables in this soup. It’s called a spider because the design of it looks like a spider web.  A spider works great for straining larger cuts of pasta or pulling items out of the hot oil that are deep fried.

This is such a great recipe to add to your meal plan. It’s good for a low calorie snack to help with that salt craving. It warms you on a cool evening. It’s comforting when you’re sick. Finally, it’s an easy version of the Japanese Steakhouse item that is totally makeable at home.

I hope you enjoy this recipe soup recipe. After you’ve made this soup, try these other Instant Pot Soup recipes.

• Instant Pot Egg Roll Soup
• Instant Pot Weight Watchers Cabbage Soup

Print Recipe

Japanese Onion Soup

This Gluten Free Japanese Onion Soup recipe is an easy version of that restaurant version of the hibachi clear soup that’s so good.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: Japanese

Servings: 4 People

Author: Jamie at Savorysaver.com

Cost: 5.00

Ingredients

• 1 32oz. Box Low Sodium Chicken Broth
• 1 32oz. Box Low Sodium Beef Broth
• 1 Small to Medium Onion, peeled and cut into chunks
• 2 Large Carrots, peeled, halved lengthwise, and cut into chunks
• 3 Stalks Celery, cut into chunks.
• 1 8oz. Package of white or crimini mushrooms, quartered or halved. Slice a couple to top finished soup
• 3 Large Cloves of Garlic, peeled and crushed
• 1-2 inch piece of Ginger, cut into coins
• 2-3 Green Onions, trimmed and thinly sliced for the finished soup.
• 1 Tbs Gluten Free Soy Sauce

Instructions

• Place Broths, prepared vegetables, garlic and ginger into the Instant Pot
• Place lid on Instant Pot and set vent to sealing
• Set Instant Pot on manual for 20 minute on high pressure.
• While the soup is cooking, place some of the sliced mushrooms and green onions into your serving bowls.
• After the Instant Pot is finished, quick release the pressure in the Instant Pot and remove the lid.
• Strain the vegetables from the broth and discard the vegetables.
• Add the soy sauce to the finished broth.
• Ladle the broth into the bowls with the sliced mushrooms and green onions.
• Enjoy!

Video

Notes

Crock-pot Directions

1. Add the vegetables, garlic, ginger and broths to the Crock-pot
2. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
3. Strain the soup discarding the vegetables.
4. Stir Soy Sauce into the soup.
5. Serve in bowls with a few slices of mushrooms and green onions

 

Stove Top Directions

1. Add the vegetables, garlic, ginger and broths to a large dutch oven.
2. Place the lid on the dutch oven, bring to a boil over high heat and reduce to a simmer.
3. Simmer, covered for 45 minutes.
4. Remove soup from the heat and strain the soup, discarding the vegetables.
5. Stir Soy Sauce into the soup.
6. Serve in bowls with a few slices of mushrooms and green onions.