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    Home » Recipes » Soups

    Angela @ BakeItWithLove.com · 17 Comments

    Benihana Onion Soup

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    tall pin with two images of Benihana onion soup and text divider.

    This fantastic, light Benihana Onion Soup is a fan-favorite at the popular Japanese Steakhouse and it's surprisingly easy to make! The soup goes by many names, but is always loaded with onion flavor then topped with mushrooms, scallions, and fried onions!

    Benihana onion soup served in white bowl with fried onion topping.

    Benihana Onion Soup is an easy clear onion soup to make for your hibachi dinners at home!

    Benihana Onion Soup Recipe (Japanese Steakhouse Copycat)

    My whole household loves, and I do mean LOVES, Benihana! Since everyone I know right now is getting a little bored of eating the same stuff, they are definitely asking me for some more of my favorite Benihana recipes!

    I double-checked all of my printed recipes and could not find this soup as ever having been available online on the actual, authentic Benihana website. So I just had to resort to continually tweaking my own recipe!

    Since the onion soup at Benihana's restaurants sits on a warm burner until served, I do think that we all get slightly varied soup flavors. I've noted my own typical recipe and preparation with notes for how you may want to enhance your own soup.

    [lwptoc]

    Hibachi Soup Ingredients

    The simple clear broth is made from staple ingredients that are simmered to perfection! This soup is traditionally topped off with thin-sliced mushrooms and sliced green onions. Benihana adds fried onions to their hibachi version of Japanese clear onion soup!

    • Carrot & Celery- part of the broth flavor as it sautées and simmers with the other vegetables. Grab a large carrot and a couple of celery ribs, wash them off, trim the ends, and then chop 'em up!
    • White Onion - for all of that wonderful onion flavor in this broth soup! Yellow onion can also be used, but it does alter the flavor as most onions are sweeter than white onions.
    • Garlic - for that intensely unique garlic flavor that adds richness and depth of the flavor to the broth!
    • Chicken Broth + Water - are your liquids that are added after some quick sautéeing to release the vegetable flavors! A combination of 3 cups chicken broth, 2 cups beef broth, and 1 cup of water can also be used
    • Soy Sauce - just a touch to make this soup more flavorful! I've added notes in the recipe card and below for some more ingredient options to make a richer broth.
    • Mushrooms - are a required part of the familiar look and flavor of this popular Japanese steakhouse restaurant soup! I use either white button mushrooms or cremini ( baby bella ) mushrooms. My hubby loves both!
    • Green Onions - the second part of the very familiar garnish! Paired with thinly sliced mushrooms, the sliced scallions add color and their vibrant flavor to top off the soup perfectly!
    • Fried Onions - if you're a super-fan of Benihana's onion soup, then you know that it wouldn't be complete without a sprinkle of fried onions! Use French's, Durkee's, Fresh Gourmet, Trader Joe's, or your preferred brand fried onions.

    *Adding ½ tablespoon of beef bouillon granules and ⅛ teaspoon of ginger powder greatly enhances this soup flavor. Season to taste with salt and pepper. Or you can puree your strained cooked vegetables and add them back to your soup.

    Do you absolutely love everything hibachi? If you're looking for fantastic hibachi recipes to make at home, take a look at my hibachi recipes here!

    a square collage image showing four of my hibachi recipes - steak and shrimp, noodles, dipping sauce and chicken entree with a green overlay for text 'Hibachi recipe index'

    How To Make Clear Onion Soup

    Other than some really simple vegetable preparation, I would also gather the extra items you will need. The vegetables will be strained after simmering, so do have a safe area to work in with a fine-mesh sieve and a clean bowl ready to transfer the hot broth into!

    1. Sauté the Vegetables

    You don't need any oil to sauté the vegetables! Water or chicken broth works just as well, and possibly even better, for sautéing your veggies! Add more as needed while cooking until ready to add your liquids.

    1. Bring a saucepan with a tablespoon of water or chicken broth to medium-high heat with the roughly chopped carrots, celery, onion, and garlic.
    2. Sauté the vegetables until the onions begin to become transparent and the vegetables are fragrant.

    2. Cook the Broth

    Allowing the vegetables to saute helps to release their natural juices into the broth, enhancing the flavor. We'll continue to build on that flavor with a longer simmer time!

    1. Add the chicken broth, water, and soy sauce to the saucepan. 
    2. Bring to a rapid boil, cover, then reduce the heat to low and simmer.
    3. Simmer for 30 minutes.

    3. Strain and Serve Your Benihana Onion Soup

    While your broth is simmering, get your sink or work area ready to strain the vegetables from the broth.

    1. Place a fine-mesh sieve into a clean bowl.
    2. Pour the broth into the sieve and remove and discard the vegetables.
    3. Return the broth to your saucepan and place it on low heat.
    4. Serve immediately with 6-8 thin slices of mushroom, a sprinkling of sliced green onions, and about a tablespoon of the fried onions.

    vertical closeup of Benihana onion soup served in white bowl with fried onion topping.

    As with all recipes, make this recipe your own to suit your taste buds. Then come on back and let me know what your favorite additions are!

    large square Benihana onion soup served in white bowl with fried onion topping.
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    4.95 from 123 reviews

    Benihana Onion Soup

    This fantastic, light Benihana Onion Soup is a fan-favorite at the popular Japanese Steakhouse and it's surprisingly easy to make! The soup goes by many names, but is always loaded with onion flavor then topped with mushrooms, scallions, and fried onions!
    Author | Angela
    Servings: 4 servings
    Calories: 63kcal
    Prep 5 minutes
    Cooking 35 minutes
    Total Time 40 minutes
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    Ingredients
     

    • 1 large carrot (rough chopped)
    • 1-2 ribs celery (rough chopped)
    • ½ white onion (rough chopped)
    • ½ tablespoon garlic (2 crushed cloves, or minced garlic)
    • 4 cups chicken broth
    • 2 cups water
    • 1 tablespoon soy sauce
    • 6 mushrooms (washed and thinly sliced)
    • 4 green onions (sliced, green portion only)
    • ¼ cup fried onions
    • each, salt & pepper (to taste)

    Instructions

    • In a saucepan, combine the vegetable base for the broth: carrots, celery, onion, and garlic with a tablespoon or two of water or chicken broth. Saute the vegetables over medium-high heat until fragrant.
      1 large carrot, 1-2 ribs celery, ½ white onion, ½ tablespoon garlic
      vegetable base for benihana onion soup broth.
    • Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
      4 cups chicken broth, 1 tablespoon soy sauce, 2 cups water
      adding chicken broth to cook with the vegetables for the base soup flavor.
    • Using a fine-mesh sieve, drain the broth into a clean bowl and throw away the strained vegetables. Return the clear broth to your saucepan and keep on low heat while serving.
      warning - steamy picture - straining the broth from the vegetables.
    • Serve with 6-8 thinly sliced mushrooms, garnished with sliced green onions and fried onions.
      6 mushrooms, 4 green onions

    Notes

    Adding ½ tablespoon of beef bouillon granules and ⅛ teaspoon of ginger powder greatly enhances this soup flavor. Season to taste with salt and pepper. Or you can puree your strained cooked vegetables and add them back to your soup.

    Nutrition

    Calories: 63kcal (3%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Sodium: 1171mg (51%) | Potassium: 434mg (12%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 3177IU (64%) | Vitamin C: 22mg (27%) | Calcium: 43mg (4%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Soup Recipes
    Cuisine American, Japanese
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Kim says

      April 19, 2022 at 7:14 pm

      Delicious! Can you freeeze?

      Reply
      • Angela @ BakeItWithLove.com says

        April 19, 2022 at 9:32 pm

        Yes, most definitely! You can typically freeze broth for up to a year, but I like to make sure that it's used within the first 6 months for better quality. Enjoy!

        Reply
    2. Ang says

      February 21, 2022 at 7:14 am

      I LOVE THIS RECIPE BUT WHY WAIST THE VEGETABLES! I sautéed garlic, and grated ginger in olive oil. Added homemade bone broth. Let it simmer for 15 minutes. I served 2 cups of very hot broth in a bowl and added 1 tbsp each of finely julienned, raw carrots, zucchini, mushroom slices, spinach, diced avocados, green onions, 2 sprigs of cilantro, purple cabbage and a splash of lemon and hot sauce.No celery. Omg! This is a bowl of pure healthiness!

      Reply
    3. Jeannette says

      February 02, 2022 at 5:10 pm

      Hi, Do you use low sodium chicken broth? Thanks.

      Reply
      • Angela @ BakeItWithLove.com says

        February 02, 2022 at 8:39 pm

        Yes, I recommend it!

        Reply
    4. Anonymous says

      February 01, 2022 at 7:01 pm

      5 stars
      Going through first trimester nausea and not wanting anything. This is the only thing that I really wanted. Your recipe is perfect!!!

      TL

      Reply
      • Angela @ BakeItWithLove.com says

        February 02, 2022 at 9:33 pm

        Aw, thank you! Been there, so I'm very happy to hear that you are able to enjoy something!

        Reply
    5. Auzar Parsons says

      January 24, 2022 at 12:01 pm

      5 stars
      This was my second attempt at hibachi clear soup after my daughter requested it. I wish I had found your recipe first! I sautéed the veggies in sesame oil instead of water/broth, used fresh ginger, and better than bouillon instead of beef bouillon granules. It was amazing!! Can’t wait for my daughter to try it!

      Reply
      • Brian Soriano says

        January 27, 2022 at 5:09 pm

        5 stars
        I just finished making this with your suggestions. It was absolutely delicious!

        Reply
        • Jodi Outland says

          July 11, 2022 at 10:10 pm

          5 stars
          It is amazing

          Reply
    6. Renee says

      January 09, 2022 at 1:49 pm

      5 stars
      Wonderful, easy, and tastes just like Benihana's!(Maybe better!! ) My daughter asked me to stop there and get that soup for her and I told her let's try a recipe at home first. Just made it and it was absolutely amazing! I also used the ginger and beef Granules. Thanks for the recipe she is excited to come home and try it!

      Reply
      • Angela @ BakeItWithLove.com says

        January 09, 2022 at 9:12 pm

        I say it in all of my Benihana and hibachi recipes, but we really are fans of the restaurant/food/dining experience. I love making these recipes at home since we now live hours away from pretty much any restaurant, so I do try hard to really get the flavors right. It's such a great reward when someone lets you know that you have done a good job. Thank you very much!

        Reply
    7. Abbie says

      December 26, 2021 at 7:55 pm

      5 stars
      This soup is SO good. I’ve always been in love with the Benihana version, so I thought I’d try this at-home recipe, and I am NOT disappointed. It’s so tasty and easy to make! This will become a dinner staple, and for only 67 calories—WOW.

      Reply
    8. Monique says

      August 17, 2021 at 7:42 pm

      This is so yummy! I made it with bone broth instead. Mine didn’t come out as clear as the soup at Benihana but that might be because of the bone broth or my sieve wasn’t fine enough. Either way it was delicious! I will be making this all the time!

      Reply
    9. Naomi says

      August 11, 2021 at 3:07 pm

      When do you add the soy sauce?

      Reply
      • Angela @ BakeItWithLove.com says

        August 12, 2021 at 11:51 am

        Hi Naomi, you want to add the soy sauce in step 2: Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
        4 cups chicken broth, 1 Tbsp soy sauce, 2 cups water

        Reply
    10. Teresa says

      March 13, 2021 at 5:00 pm

      5 stars
      It was delicious, and just like Benihana's. Thanks!

      Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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