Creating a copycat version of Benihana’s famous onion soup is a delightful way to bring the restaurant experience into your home. Here’s a simple recipe to try:
Ingredients:
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4 cups chicken broth
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2 cups water
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1 medium onion, thinly sliced
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1 carrot, thinly sliced
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1 celery stalk, thinly sliced
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2-3 mushrooms, thinly sliced
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1-2 scallions, chopped for garnish
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1/4 teaspoon soy sauce
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Fried onions (optional, for garnish)
Instructions:
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In a large pot, combine the chicken broth and water. Add the sliced onion, carrot, and celery.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavours to meld together.
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Strain the broth to remove the vegetables, leaving a clear soup. Return the broth to the pot.
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Add the sliced mushrooms and soy sauce to the broth. Simmer for an additional 10 minutes.
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Serve the soup hot, garnished with chopped scallions and a sprinkle of fried onions if desired
Also, Read
FAQ’s
Q: What is Japanese Clear Onion Soup? A: Japanese Clear Onion Soup, also known as Miyabi Soup, is a light and flavorful broth often served as an appetizer in Japanese restaurants. It typically features a clear, savoury broth made from dashi, soy sauce, and mirin, with thinly sliced onions, and mushrooms, and sometimes garnished with scallions and fried onions.
Q: Can I make a vegetarian version of Japanese Clear Onion Soup? A: Absolutely! To make a vegetarian version, simply use a vegetable broth or make a vegetarian dashi using kombu (seaweed) and shiitake mushrooms instead of the traditional fish-based dashi. Ensure that the soy sauce you use is also vegetarian-friendly.
Benihana Onion Soup (Copycat)
Ingredients
- 4 cups chicken broth
- 2 cups water
- 1 medium onion, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 2-3 mushrooms, thinly sliced
- 1-2 scallions, chopped for garnish
- 1/4 teaspoon soy sauce
- Fried onions (optional, for garnish)
Instructions
- In a large pot, combine the chicken broth and water. Add the sliced onion, carrot, and celery.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavours to meld together.
- Strain the broth to remove the vegetables, leaving a clear soup. Return the broth to the pot.
- Add the sliced mushrooms and soy sauce to the broth. Simmer for an additional 10 minutes.
- Serve the soup hot, garnished with chopped scallions and a sprinkle of fried onions if desired
