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 and then topped with mushrooms, scallions, and fried onions. You can make my easy copycat soup recipe at home in no time!
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Benihana Onion Soup Recipe (Japanese Steakhouse Copycat)
My whole household loves, and I do mean LOVES, Benihana! Whenever my family gets a little bored of eating the same stuff, they ask me for 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 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 typical recipe and preparation with notes for how you may want to enhance your soup.
🥘 Ingredients
The simple, clear broth is made from staple ingredients simmered to perfection. This soup is traditionally topped off with thin-sliced mushrooms and sliced green onions. However, 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 unique garlic flavor that adds richness and depth of the flavor to the broth.
- Chicken Broth and water - are your liquids that are added after some quick sautéeing to release the vegetable flavors. A combination of 3 cups of chicken broth, 2 cups of 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 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 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 of 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 return them to your soup.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Benihana Onion Soup
Other than some simple vegetable preparation, I would also gather the extra items needed. The vegetables will be strained after simmering, I recommend having a safe area to work in with a fine-mesh sieve and a clean bowl ready to transfer the hot broth to.
This recipe yields approximately 4 servings, but can easily be doubled or tripled for larger batches.
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.
Heat. Bring a saucepan with a tablespoon of water or chicken broth to medium-high heat with the roughly chopped vegetables. Use 1-2 carrots and stalks of celery, 1 large yellow or white onion, and 2-3 cloves garlic or ½ tablespoon of minced garlic.
Cook. 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 while simmering.
Add liquids. Pour in 4 cups (946.35 milliliters) chicken broth, 1 tablespoon soy sauce, and 2 cups (473.18 milliliters) water to the sauteed vegetables. Bring to a boil then reduce heat and 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.
Strain the broth. Place a fine-mesh sieve into a clean bowl. Pour the broth into the sieve and remove and discard the vegetables.
Keep warm. Return the broth to your saucepan and place it on low heat.
Portion and garnish. Serve immediately with 6-8 thin slices of mushrooms, a sprinkling of sliced green onions, and about a tablespoon of the fried onions.
💭 Angela's Pro Tips & Recipe Notes
- For The Best Flavor. Adding ½ tablespoon of beef bouillon granules (or Better Than Bouillon beef base) and ⅛ teaspoon of ginger powder greatly enhances this soup's flavor. Season to taste with salt and pepper.
- Beefed Up With Veggies. For additional flavor alternatives, puree your strained cooked vegetables and return them to your soup.
- A Straining Alternative. Cheesecloth can also be used to strain this soup. Line a colander with a large enough square of cheesecloth that you can gather the edges together to squeeze out the broth. *Allow your broth to cool enough for safe handling.
- Serving Considerations. If serving the entire batch of soup immediately, you can add the sliced mushrooms to the warm broth. If you may be storing leftovers, I would add the mushroom slices to each portion when served.
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🥡 Storing & Reheating
Transfer the soup to a shallow airtight storage container and keep refrigerated for up to 5 days. Slice fresh mushrooms when ready to reheat and serve.
Freezing
Opt for a shallow freezer storage container and freeze leftover clear onion soup for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Return leftover onion soup to a pot or pan and warm over medium heat until heated to your satisfaction. Alternatively, individual portions can be reheated in the microwave on high in 30-second increments.
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!
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📖 Recipe Card
Benihana Onion Soup
Ingredients
- 1 large carrot (rough chopped)
- 1-2 ribs celery (rough chopped)
- ½ large 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 small mushrooms (washed and thinly sliced)
- 4 whole green onions (sliced, green portion only)
- ¼ cup fried onions
- 1 pinch each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a saucepan, combine the vegetable base for the broth: 1 large carrot, 1-2 ribs celery, ½ large white onion, and ½ tablespoon garlic with a tablespoon or two of water or 4 cups chicken broth. Saute the vegetables over medium-high heat until fragrant.
- Add the 4 cups chicken broth, 1 tablespoon soy sauce, and 2 cups water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
- 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.
- Serve with 6-8 thinly sliced 6 small mushrooms, garnished with sliced 4 whole green onions and ¼ cup fried onions. Season to taste with 1 pinch each, salt & pepper when serving.
Notes
- Adding ½ tablespoon of beef bouillon granules (or Better Than Bouillon beef base) and ⅛ teaspoon of ginger powder greatly enhances this soup's flavor. Season to taste with salt and pepper.
- For additional flavor alternatives, puree your strained cooked vegetables and return them to your soup.
- Cheesecloth can also be used to strain this soup. Line a colander with a large enough square of cheesecloth that you can gather the edges together to squeeze out the broth. *Allow your broth to cool enough for safe handling.
- If serving the entire batch of soup immediately, you can add the sliced mushrooms to the warm broth. If you may be storing leftovers, I would add the mushroom slices to each portion when served.
- To refrigerate: Transfer the soup to a shallow airtight storage container and keep refrigerated for up to 5 days. Slice fresh mushrooms when ready to reheat and serve.
- To freeze: Opt for a shallow freezer storage container and freeze leftover clear onion soup for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Return leftover onion soup to a pot or pan and warm over medium heat until heated to your satisfaction. Alternatively, individual portions can be reheated in the microwave on high in 30-second increments.
Nutrition
Originally published February 24, 2021
Updated May 8, 2024, with new photos and additional process pictures, fixed grammar and formatting
Jenny says
My kids loved this soup and said it was better than Benihana! Five stars!
Jo says
Thank you for sharing this recipe. It was exceptionally tasty!!!😋
Anonymous says
Fantastic! Tasted just like Benihana’s!
Melissa says
Fantastic! Super easy to make with great flavor. I did add some fresh ginger when boiling the veggies, that gave it even better flavor as you suggested. Thanks for the great recipe.
Marjorie Cenina says
My family loved this!
Jodie says
Great recipe! I was recently ill, and a co-worker brought me Benihana soup, cooked white rice, and about two limes worth of wedges. He told me to combine the soup, rice and squeeze all the limes into the soup...it was fantastic and hit the spot like chicken soup would! Came home and replicated this experience with your recipe.
Lora says
DELICIOUS!!! This is about the 7th time I've made the soup. My whole family loves it! I have to make the recipe plus a half to have enough. Spot on and we Love Benihana's version and go to the restaurant at least twice a year. I do use fresh ginger slices instead of powder and do add the beef bouillon. Sometimes I don't even strain the soup, just eat the veggies. Thanks for a great recipe!
Sara Davis says
So yummy!!!! Thank you so much for this recipe!!
Pam says
Just like the restaurant! I have tried to duplicate with many different recipes and this is the winner! I will try the ginger salad dressing recipe next. Thank you, the soup is very delicious!