Light, warm, and soul-soothing—this Japanese Clear Soup is the gentle broth you’re served at Hibachi restaurants before the fiery onion volcano steals the show. It’s simple, earthy, and packed with savory umami in every spoonful. And the best part? You can recreate it right at home without a fuss.
Why I Love This Japanese Clear Soup
You know the one I’m talking about—the clear soup that shows up at the beginning of your Hibachi meal. It’s not miso soup. This one’s a clear, comforting broth that’s surprisingly flavorful for something so… well, clear.
Sometimes it’s called Hibachi Soup, Japanese Onion Soup, or even Miyabi Soup. No matter what you call it, it’s all about drawing out deep flavors from humble ingredients—mostly broths and a few vegetables. What I love about this version is how it blends chicken broth, beef broth, and water to create a rich yet balanced base.
Most restaurants simmer this broth for hours or even days before serving. That’s why it always tastes so bold. But here’s the trick—you can make it at home in just about an hour and still get that same warm, satisfying flavor. And if you make it a day ahead and let it sit overnight in the fridge? Even better. The flavors really deepen.
This is the kind of soup that feels like a reset button. It’s clean, nourishing, and always leaves me feeling lighter. Plus, it makes a beautiful starter if you’re doing a homemade Japanese-style dinner at home.
What Exactly Is Japanese Clear Soup?
This soup is all about simplicity. The base is made by simmering chicken and beef broths with fresh vegetables like onions, carrots, garlic, and ginger. As the broth simmers, those ingredients release all their goodness into the liquid.
Once the flavor’s developed, the veggies are strained out, leaving behind a clear, golden broth. Right before serving, you add thin slices of mushroom and chopped scallions. That’s it—no noodles, no extras. Just clean, delicious broth and a few fresh toppings.
Depending on what broth you use, the soup can vary in color and flavor. Chicken broth gives a lighter, more delicate taste. Beef broth brings in a deeper umami and a slightly darker hue. And yes, you could go all veggie with mushroom broth if you’d prefer to skip the meat altogether.
Ingredients You’ll Need
Here’s what goes into this beautifully simple soup:
- Sesame oil – just a small splash for that subtle nutty aroma
- Chicken broth – brings lightness and body
- Beef broth – for richness and depth
- Water – to balance everything and account for simmering time
- Sweet onion – caramelizes beautifully and adds natural sweetness
- Garlic cloves – for that comforting aroma
- Carrots – add subtle sweetness and color
- Fresh ginger – a key flavor here, gives it that signature warmth
- Scallions (green onions) – sliced thin for garnish
- Button mushrooms – also sliced thin, added just before serving
- Salt – to taste, added at the end
How to Make Japanese Clear Soup at Home
- Sauté the aromatics:
Grab your biggest stock pot (an 8-quart one is perfect). Heat it over medium-high and pour in the sesame oil. Toss in the chopped onions, garlic, carrots, and ginger. Sear them until they’re nicely caramelized, but keep an eye on the garlic—burnt garlic is not what we’re going for. - Build the broth:
Pour in the chicken broth, beef broth, and water. Bring it all to a boil. Once it starts bubbling, turn it down to a low boil and let it simmer uncovered for at least one hour. This is when all those rich flavors come together. - Strain and season:
Use a skimmer or slotted spoon to remove all the vegetables. You want a clean, clear broth. Give it a taste and add salt if needed. - Serve it up:
Ladle the hot broth into bowls. Garnish each one with a few slices of raw button mushrooms and a generous sprinkle of chopped scallions. The heat of the broth softens them just enough without making them mushy.
Serving Suggestions
This soup makes a perfect light starter before a heavier main—especially if you’re doing a homemade Japanese dinner like chicken teriyaki, fried rice, or sushi rolls. It’s also wonderful on its own when you want something nourishing but not too heavy.
If you’re feeling a little under the weather or just need something gentle, this soup is like a cozy blanket in a bowl.
Storing Leftovers
Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4–5 days. You can also freeze it (without the mushrooms and scallions) for up to a month. Just reheat gently on the stovetop and add the garnishes fresh when you serve.
Frequently Asked Questions
Can I use just one type of broth?
Absolutely. Using just chicken broth will give a lighter soup, while beef broth makes it deeper. But I find the blend of both gives the best balance.
Can I make it vegetarian?
Yes! Swap out the chicken and beef broth for a good-quality mushroom broth or vegetable broth. You’ll still get a lot of umami, especially if you use dried mushrooms while simmering.
Can I make this in advance?
Please do. It actually tastes even better after resting for a day. Just reheat it and add the scallions and mushrooms before serving.
Do I need to peel the carrots and ginger?
I usually peel the carrots, but I don’t fuss too much over the ginger if it’s fresh and clean. Slice it thin and toss it in—it’ll do its job.
Japanese Clear Soup
A classic hibachi-style clear soup that’s light, soothing, and perfect for any time of year.
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
- 10 button mushrooms, thinly sliced
- Salt, to taste
Instructions
- Place a large 8-quart stock pot over medium-high heat. Add the oil, then place the onion, garlic, carrots, and ginger in the pot. Sear the vegetables on all sides until caramelized, being careful not to burn the garlic.
- Pour in the chicken broth, beef broth, and water. Bring to a boil. Reduce to a low boil and simmer for at least one hour.
- Use a skimmer to remove the vegetables from the broth. Taste and add salt as needed.
- To serve, ladle the hot broth into bowls and top with chopped scallions and sliced mushrooms.
Notes
- This soup is often made in advance to allow the flavors to fully develop. It's excellent as leftovers and even tastes better the next day. If possible, prepare it ahead of time and reheat before adding the scallions and mushrooms.
Optional: Add soy sauce to taste for a deeper flavor.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 1168mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 3g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Japanese Clear Soup is one of those quietly powerful recipes. It’s unassuming at first glance, but one spoonful and you’re hooked on the clean, layered flavors. If you’ve ever wondered how something so simple can be so satisfying, this soup is the answer. Give it a try—you might find yourself making it way more often than you expect.
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