I can never resist a bowl of hibachi soup with rich broth, tender mushrooms, and those irresistible crispy fried onions. This restaurant-style favorite is shockingly simple to make at home, and it always disappears fast.
I’m obsessed with this Easy Hibachi Soup because it hits that restaurant craving without feeling heavy or fussy. I love the clean, savory broth, the little hit of toasted sesame oil, and those crispy fried onions on top that make every spoonful way more fun.
But the best part? It tastes like the soup I always hope shows up first at hibachi, only I get to enjoy a whole bowl at home.
No tiny starter cup situation. And I’m absolutely here for the rich flavor, the crunch, and that simple, slurpable bite that keeps me going back for more again.
Ingredients
- Low sodium chicken broth keeps it savory without making the soup taste super salty.
- Water lightens everything up, so it’s cozy but not too heavy.
- Soy sauce brings that hibachi-style salty, umami thing you expect.
- Mirin adds a tiny sweet note, but it’s totally okay to skip.
- Toasted sesame oil gives the broth that nutty, restaurant-style smell.
- Mushrooms make it earthy, tender, and a little more filling.
- Onion adds mild sweetness and that classic clear soup vibe.
- Green onions make each bowl taste fresh, not flat.
- Garlic and ginger add warmth, bite, and a little zing.
- Plus, crispy fried onions give the best crunchy finish.
Ingredient Quantities
- 4 cups low sodium chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 teaspoon toasted sesame oil
- 1 cup thinly sliced mushrooms (shiitake or cremini)
- 1/4 cup thinly sliced yellow or white onion
- 2 green onions, thinly sliced
- 1 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1/2 cup crispy fried onions for garnish
- Salt and black pepper to taste
How to Make this
1. In a medium pot combine 4 cups low sodium chicken broth, 2 cups water, 2 tablespoons soy sauce, and 1 tablespoon mirin if using; bring to a gentle simmer over medium heat.
2. Stir in 1 teaspoon toasted sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, and 1/2 teaspoon granulated sugar; taste and adjust seasoning.
3. Add 1 cup thinly sliced mushrooms and 1/4 cup thinly sliced yellow or white onion to the simmering broth.
4. Cook until mushrooms are tender and onions are translucent, about 4 to 6 minutes.
5. Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth to make a slurry.
6. Gradually stir the cornstarch slurry into the simmering soup to gently thicken; simmer 1 to 2 minutes until slightly glossy.
7. Stir in 2 green onions thinly sliced and adjust salt and black pepper to taste.
8. Ladle soup into bowls and garnish each serving with 1/2 cup crispy fried onions for crunch and extra green onion if desired.
9. Serve hot for immediate enjoyment; store leftovers refrigerated up to 3 days and reheat gently.
Equipment Needed
1. Medium stock pot or saucepan
2. Wooden spoon or heatproof silicone spatula
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Small bowl and whisk or fork (for cornstarch slurry)
7. Ladle
8. Soup bowls and serving spoons
FAQ
Easy Hibachi Soup Recipe Substitutions and Variations
- Low sodium chicken broth: use vegetable broth for a vegetarian version or dashi (kombu + bonito) for a more authentic umami profile.
- Soy sauce: substitute tamari for gluten free, or coconut aminos for a lower sodium and slightly sweeter option.
- Mirin: replace with 1 teaspoon rice vinegar plus 1 teaspoon sugar, or use a splash of dry sherry if mirin is unavailable.
- Toasted sesame oil: use a small amount of toasted peanut oil or a few drops of sesame paste thinned with neutral oil to retain nutty flavor.
Pro Tips
1. Brown the mushrooms first in a hot, dry skillet until they get a little color, then add them to the broth. That extra caramelization gives the soup deeper, more savory flavor than just simmering raw mushrooms.
2. Mix the cornstarch slurry well and add it slowly while whisking or stirring constantly. If you add it too fast or at a full boil, you can get lumps or a gluey texture. Remove from heat as soon as the broth turns glossy.
3. Hold back half of the crispy fried onions and sprinkle them on each bowl just before serving. They lose their crunch quickly if left in the pot, and the contrast between hot broth and fresh crunch is what makes the garnish special.
4. Taste and adjust carefully. Because soy sauce, mirin, and the broth all contribute salt and umami, tweak with small pinches of salt, a few drops of soy, or a touch more sesame oil at the end so the flavors stay balanced and bright.
Easy Hibachi Soup Recipe
I can never resist a bowl of hibachi soup with rich broth, tender mushrooms, and those irresistible crispy fried onions. This restaurant-style favorite is shockingly simple to make at home, and it always disappears fast.
4
servings
93
kcal
Equipment: 1. Medium stock pot or saucepan
2. Wooden spoon or heatproof silicone spatula
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Small bowl and whisk or fork (for cornstarch slurry)
7. Ladle
8. Soup bowls and serving spoons
Ingredients
4 cups low sodium chicken broth
2 cups water
2 tablespoons soy sauce
1 tablespoon mirin (optional)
1 teaspoon toasted sesame oil
1 cup thinly sliced mushrooms (shiitake or cremini)
1/4 cup thinly sliced yellow or white onion
2 green onions, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon grated fresh ginger
1/2 teaspoon granulated sugar
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1/2 cup crispy fried onions for garnish
Salt and black pepper to taste
Directions
- In a medium pot combine 4 cups low sodium chicken broth, 2 cups water, 2 tablespoons soy sauce, and 1 tablespoon mirin if using; bring to a gentle simmer over medium heat.
- Stir in 1 teaspoon toasted sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, and 1/2 teaspoon granulated sugar; taste and adjust seasoning.
- Add 1 cup thinly sliced mushrooms and 1/4 cup thinly sliced yellow or white onion to the simmering broth.
- Cook until mushrooms are tender and onions are translucent, about 4 to 6 minutes.
- Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth to make a slurry.
- Gradually stir the cornstarch slurry into the simmering soup to gently thicken; simmer 1 to 2 minutes until slightly glossy.
- Stir in 2 green onions thinly sliced and adjust salt and black pepper to taste.
- Ladle soup into bowls and garnish each serving with 1/2 cup crispy fried onions for crunch and extra green onion if desired.
- Serve hot for immediate enjoyment; store leftovers refrigerated up to 3 days and reheat gently.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 367g
- Total number of serves: 4
- Calories: 93kcal
- Fat: 3.1g
- Saturated Fat: 0.65g
- Trans Fat: 0g
- Polyunsaturated: 0.9g
- Monounsaturated: 1g
- Cholesterol: 5mg
- Sodium: 678mg
- Potassium: 245mg
- Carbohydrates: 8.1g
- Fiber: 0.8g
- Sugar: 1.9g
- Protein: 2.3g
- Vitamin A: 50IU
- Vitamin C: 1.5mg
- Calcium: 18mg
- Iron: 0.5mg
