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
Craig says
I can't get enough of this soup. I make it monthly to last me a week at a time.
Maggie says
This is delicious! At the end I like to add frozen wontons (chicken wontons from Trader Joe’s) and make this a hybrid clear/wonton soup.. always a hit!
Anonymous says
Its grate but it needs more flavor and tang add beef
Stephanie says
Tastes great!! My broth didn’t come out clear, but it was still delicious. Any tips on why it might be cloudy? I double strained my broth (fine mesh strainer over a colander). Thanks for sharing!
Anonymous says
It was sooooo good. I put too much salt but even then it was delicious. I added more mushrooms, fried onions, and green onions because I love those in the soup. Such a great recipe, my favorite soup. Will definitely be making it again!
Star says
First off, OMG this is delicious. I’ve been looking for a recipe like this for so long. I’ve made it twice. Once without the ginger and beef, and once with. 100% recommended WITH! Notes are completely perfect and accurate in staying it enhances the flavors! Thank you for this recipe.
Side question, are the carbs in the vegetables? Or the carbs are in the soup without the sifted veggies?
Thank you and bless you!
Kim says
Hi! Would you work on a version that includes dashi? Most Japanese soups have some quantity of dashi in the broth but it's not an ingredient I've worked with, as I don't like seafood lol. Dashi powder is readily available in many supermarkets and online and would love to see a version which includes it. As much as I dislike seafood, I believe the dashi is crucial for that signature clean Broth! Love your recipes <3
Caryn says
Can I make this the night before?
Angela @ BakeItWithLove.com says
Yes, and it tastes even better the next day 🙂 Enjoy!
Anonymous says
How can we make a low soduim version. 51% of daily soduim is a bit much
Angela @ BakeItWithLove.com says
Opt for low sodium soy sauce and broth to reduce the sodium content in the soup. Enjoy!
JoyceK says
I have been trying to duplicate hibachi soup for a long time now, and never could get the elusive flavors right! This is spot on!! Thank you so much!!
Angela @ BakeItWithLove.com says
So glad you like the soup! It's a personal favorite of mine, so I really enjoy making it at home.
Kim says
Delicious! Can you freeeze?
Angela @ BakeItWithLove.com says
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!
Ang says
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!
Jeannette says
Hi, Do you use low sodium chicken broth? Thanks.
Angela @ BakeItWithLove.com says
Yes, I recommend it!
Anonymous says
Going through first trimester nausea and not wanting anything. This is the only thing that I really wanted. Your recipe is perfect!!!
TL
Angela @ BakeItWithLove.com says
Aw, thank you! Been there, so I'm very happy to hear that you are able to enjoy something!
Jill says
This soup was amazing! It didn't taste exactly like hibachi soup but I'm wondering if that's because I used chicken bone broth instead of chicken broth? Would that alter the taste? Either way, it's a keeper! Thank you for sharing it!
Auzar Parsons says
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!
Brian Soriano says
I just finished making this with your suggestions. It was absolutely delicious!
Jodi Outland says
It is amazing
Renee says
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!
Angela @ BakeItWithLove.com says
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!
Abbie says
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.
Monique says
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!
Naomi says
When do you add the soy sauce?
Angela @ BakeItWithLove.com says
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
Teresa says
It was delicious, and just like Benihana's. Thanks!