Hibachi Soup
Hibachi Soup is a light and savory clear soup with tender mushrooms and fresh green onions. This easy recipe lets you enjoy the flavors of your favorite Japanese steakhouse at home.
Servings: 6 Servings
Calories: 35kcal
Ingredients
- 4 cups of chicken broth 1 large box
- 1 14.5 ounce can beef broth
- 1 cup shredded carrots
- 1 stalk celery
- 1/2 large onion
- 1 tablespoon chicken base or one large bouillon cube
- 4 cups water
- Mushrooms sliced thinly
- Green onions sliced thinly
Instructions
- Add everything except mushrooms and green onions to a large pan.
- Bring to a boil.
- Reduce the heat to a simmer and cook for at least an hour.
- Strain the soup.
- Place the strained stock back into the pot and add 4 additional cups of water.
- Return to a boil, then reduce the heat to keep it warm.
- Place mushroom and green onion slices in the bottom of a soup bowl.
- Ladle the hot soup over the mushrooms and green onions.
- Serve hot.
Notes
- This soup can be simmered as long as you need. Just remember to keep watching the level of liquid. Add more water as necessary.
- Always taste the soup before serving, you may need to add more water if it is salty.
- Leftovers - You can store leftover broth in a tightly sealed container in the refrigerator for up to 3 days.
You can also store the broth in the freezer for up to 3 months.
Reheat the broth in the microwave or on the stovetop and serve over the top of freshly sliced mushrooms and green onions.
- Leftovers - You can store leftover broth in a tightly sealed container in the refrigerator for up to 3 days.
Nutrition
Serving: 2cups | Calories: 35kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 979mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3653IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
