japanese steakhouse onion soup

Name: Japanese Steakhouse Onion Soup
Prep time: 5 min
Cook time: 15 min
Cuisine: Japanese
Ingredients: 48 ounce(s) chicken broth, store bought; 1 large yellow onion, coarsely chopped; 1 stalk(s) celery, coarsely chopped; 1 large carrot, cut into rounds; 1 teaspoon(s) kosher salt; 6 - button mushroom; - green onion, sliced on bias for garnish; - french fried onions

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Patrick Johnson

Kingwood, TX

Updated on Jan 17, 2018

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.

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield Six 8 ounce servings

Ingredients

48 ounces chicken broth, store bought
1 large yellow onion, coarsely chopped
1 stalk celery, coarsely chopped
1 large carrot, cut into rounds
1 teaspoon kosher salt
6 - button mushroom
- green onion, sliced on bias for garnish
- french fried onions

How To Make japanese steakhouse onion soup

Step 1

In a large saucepan, add the chicken broth, chopped onion, celery, carrot and salt.

Step 2

Over high heat, bring mixture to a boil.
Step 3

Reduce heat to simmer about 15 minutes until the vegetables are very tender.
Step 4

Remove vegetables from broth and discard vegetables.
Step 5

Divide broth among 6 servings and garnish with thinly sliced mushroom, green onion and french fried onion.
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