Japanese Steakhouse Onion Soup

Patrick Johnson


This is my take on the classic Hibachi steakhouse onion soup that is typically served before the meal. I like to season further with a splash of soy sauce and pinch of white pepper.


☆☆☆☆☆ 0 votes

Six 8 ounce servings
5 Min
15 Min
Stove Top


  • 48 oz
    chicken broth, store bought
  • 1 large
    yellow onion, coarsely chopped
  • 1 stalk(s)
    celery, coarsely chopped
  • 1 large
    carrot, cut into rounds
  • 1 tsp
    kosher salt
  • 6
    button mushroom
  • ·
    green onion, sliced on bias for garnish
  • ·
    french fried onions

How to Make Japanese Steakhouse Onion Soup


  1. In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.
  2. Over high heat, bring mixture to a boil.
  3. Reduce heat to simmer about 15 minutes until the vegetables are very tender.
  4. Remove vegetables from broth and discard vegetables.
  5. Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.

Printable Recipe Card

About Japanese Steakhouse Onion Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Japanese
Other Tags: Quick & Easy Healthy

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