Hibachi Soup Recipe 395

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HIBACHI JAPANESE CLEAR SOUP



Hibachi Japanese Clear Soup image

Japanese Clear Soup is a classic hibachi starter that is flavorful, healthy, and easier than you think to make at home!

Provided by Melissa Riker

Categories     soup

Time 1h10m

Yield 8

Number Of Ingredients 9

1 tablespoon sesame oil (can use canola oil or peanut oil to substitute)
1 onions, diced
1 carrot, peeled and chopped
4 cloves garlic, minced
3 inches fresh ginger, peeled and chopped
8 cups chicken broth
4 cups beef broth
4 cups water
mushrooms and green onion for serving

Steps:

  • Chop vegetables into 1 inch pieces.
  • In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.
  • Add both broths and water to the pot and bring to a boil.
  • Reduce heat and simmer 1 hour.
  • Use a slotted spoon to remove veggies.
  • Serve with thinly sliced mushroom and chopped green onion.

Nutrition Facts : Calories 55 calories, Sugar 3.5 g, Sodium 963.1 mg, Fat 2.3 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 1.1 g, Protein 3 g, Cholesterol 3.7 mg

HIBACHI SOUP RECIPE - (3.9/5)



Hibachi Soup Recipe - (3.9/5) image

Provided by Pattywak

Number Of Ingredients 10

1/2 stalk celery, chopped
1 small onion, chopped
2 carrots, chopped
2 tablespoons ginger, chopped
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

Steps:

  • 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! 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. 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 fried onions over the top.

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