Japanese Hibachi Soup Recipe: Clear, Savory Broth

Japanese hibachi soup is a light, clear steakhouse-style broth, usually served before a meal with mushrooms and sliced scallions. This Japanese-American restaurant favorite gets its savory flavor from chicken and beef broth gently simmered with onion, carrot, celery, and ginger, then strained for a clean finish.

Ingredients

1 tablespoon neutral oil (15 ml), such as canola or vegetable oil
1 medium yellow onion, peeled and quartered (about 150 g)
1 medium carrot, cut into large chunks (about 75 g)
2 celery ribs, cut into large chunks (about 80 g)
2 garlic cloves, lightly crushed (about 6 g)
1 tablespoon peeled, sliced fresh ginger (about 10 g)
6 cups low-sodium chicken broth (1.42 L)
2 cups low-sodium beef broth (475 ml)
1 tablespoon soy sauce (15 ml)
4 ounces white or cremini mushrooms, thinly sliced (115 g)
2 scallions, thinly sliced (about 30 g)
⅛ teaspoon freshly ground black pepper (about 0.3 g)
Fine salt, as needed (start with ¼ teaspoon / about 1.5 g)

Instructions

Prepare the vegetables. Peel and quarter the onion, cut the carrot and celery into generous chunks, lightly crush the garlic, and slice the ginger. Large pieces are easy to strain out after simmering. Slice the mushrooms and scallions separately; they go into the soup near the end, so they stay intact and fresh-tasting.
Soften the aromatics. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot, and celery and cook for 6 minutes, stirring now and then. Let the vegetables soften and develop a little color, but avoid browning them deeply. Dark, caramelized bits can make a clear soup look cloudy and give it a sweeter, heavier flavor.
Add the broth and seasonings. Stir in the garlic and ginger, then pour in the chicken broth and beef broth. Add the soy sauce and black pepper. Raise the heat and bring the liquid to a gentle simmer, which should take about 4 minutes. If your broth is already quite salty, wait to add any extra salt until the soup is finished.
Simmer for flavor. Lower the heat so the broth bubbles gently rather than boiling hard. Simmer uncovered for 35 minutes. A quiet simmer gives the vegetables time to flavor the stock while keeping the liquid clearer than a vigorous boil. If foam gathers on the surface, skim it off with a spoon.
Strain the broth. Set a fine-mesh strainer over a heatproof bowl or a second pot. Carefully pour the broth through it, pressing the vegetables lightly with the back of a spoon to release liquid without forcing soft vegetable pieces through the mesh. Discard the strained vegetables; their flavor has already moved into the broth. Return the clear liquid to the pot.
Cook the mushrooms. Bring the strained broth back to a gentle simmer. Add the sliced mushrooms and cook for 7 minutes, until tender but still holding their shape. Taste the broth and add salt a pinch at a time if needed. Stir in most of the scallions, reserving a little for the bowls.
Serve hot. Ladle the soup into small bowls and scatter the reserved scallions over the top. Keep the broth at a gentle simmer if you are serving several bowls in succession, but do not boil it hard; a rolling boil can break up the mushrooms and make the presentation less clear.

Tips

Choose broth with salt in mind. Low-sodium stock gives you better control because soy sauce contributes salt too. If regular broth is what you have, leave out the added salt at first, then taste after straining. Different broth brands vary considerably, so seasoning by taste is more reliable than adding a fixed amount immediately.
Keep the simmer gentle. A hard boil churns the vegetables and can make the broth cloudy. If clarity matters, keep the heat low enough for occasional small bubbles and strain through a fine-mesh sieve. For an especially clean finish, line the sieve with a damp, unscented kitchen cloth or a few layers of cheesecloth.
Use the right soy sauce substitute. Tamari works well in the same quantity and usually gives a similar savory note; check its label if you need a gluten-free option. Coconut aminos are milder and sweeter, so start with 2 teaspoons (10 ml), taste, and add more if needed. Avoid adding a large splash of either substitute without tasting first.
Do not overcook the garnish. Add the mushrooms only after straining the broth. This keeps them from becoming waterlogged and prevents small pieces of mushroom from clouding the soup. Add scallions near the end or directly to the bowls so they keep their fresh aroma and a little color.

Serving Suggestions

Serve this soup in small bowls as the first course of a Japanese-American steakhouse-style dinner. Its mild, savory broth is a useful contrast to richer main dishes such as grilled steak, chicken, shrimp, or a vegetable-and-rice plate. If you are serving a larger meal, a modest portion—about ¾ to 1 cup (180 to 240 ml) per person—leaves room for the rest of the menu.

For a more substantial bowl, serve the soup alongside steamed rice, fried rice, or a simple noodle dish rather than treating it as a large standalone meal. A small plate of sautéed vegetables, edamame, or a crisp cucumber salad also works well. Set out extra scallions at the table so guests can add them to taste. The broth is deliberately light, so strongly flavored toppings can quickly take over; use chili oil or toasted sesame seeds sparingly if you want to add them.

Variations

Make it vegetarian: Replace both broths with 8 cups (1.9 L) vegetable broth. A small piece of kombu, about 2 inches (5 cm) long, can add a subtle savory depth if you have it. Simmer the kombu in the liquid and remove it before straining; do not boil it vigorously, which can make its flavor more pronounced and the broth less clean. Without kombu, the soup will still be pleasant, though a little less rounded.

Use a more traditional Japanese seasoning note: Add 1 teaspoon (5 ml) of mirin with the broths for a gentle sweetness, or a small piece of dried kombu for extra umami. These are optional additions, not requirements for a Japanese-American hibachi-style soup. If using mirin, reduce the soy sauce slightly if the broth already tastes strongly seasoned.

Make it gluten-free: Use gluten-free tamari instead of standard soy sauce and confirm that the packaged broths are labeled gluten-free. For a lower-sodium version, choose reduced-sodium broths and use only enough tamari to round out the flavor. You can also leave out the soy sauce and season with a small amount of salt, though the broth will have a simpler taste.

Add more vegetables: Thinly sliced shiitake mushrooms, a few spinach leaves, or finely sliced napa cabbage can be added with the white mushrooms. Keep additions modest so the broth remains the focus. Spinach needs only about a minute to wilt; cabbage may need 3 to 4 minutes, depending on how thinly it is cut.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking, in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. For the best texture, store the broth and mushrooms together only if convenient; if you have kept them separately, add the mushrooms when reheating. The broth can also be frozen in airtight freezer-safe containers for up to 3 months. Leave a little space at the top for expansion, and thaw it overnight in the refrigerator.

Reheat only the amount you plan to serve in a saucepan over medium heat, stirring occasionally, until steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer rather than relying only on the surface temperature. Avoid repeatedly cooling and reheating the whole pot. If the chilled broth looks slightly cloudy or the fat has collected on top, that is usually a normal change; warm it gently and stir before serving.

Frequently Asked Questions

Is hibachi soup the same as Japanese clear soup?
They are often used to describe a similar light, strained broth served at Japanese-American steakhouses, though restaurant recipes and names vary. This version uses a blend of chicken and beef broth, aromatic vegetables, mushrooms, and scallions. It is a home-friendly interpretation rather than a claim that every restaurant or region makes it the same way.

Why is my soup cloudy?
The most common causes are a vigorous boil, deeply browned vegetables, or pushing soft vegetables through the strainer. Keep the pot at a gentle simmer, cut the aromatics into large pieces, and strain without pressing hard. If the broth is already cloudy, it is still fine to eat; the appearance does not mean it has spoiled.

Can I make the broth ahead?
Yes. Prepare the broth through the straining step, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat it to 165°F (74°C), then add the mushrooms and cook them until tender. This keeps the mushrooms from sitting in the broth for several days and makes the finished soup taste fresher.

Can I use only chicken broth or only beef broth?
Yes. Use 8 cups (1.9 L) of either broth if that is what you have. All-chicken broth will taste lighter, while all-beef broth will be fuller and more robust. Choose low-sodium broth when possible so you can adjust the soy sauce and salt at the end.

What mushrooms work best?
White button and cremini mushrooms are easy to find and have a mild flavor. Thinly sliced shiitakes give the soup a deeper, earthier character; remove tough stems before slicing. Use the same total amount, about 4 ounces (115 g), and simmer the slices until tender.

Can I make this soup without soy sauce?
Yes. Leave it out and season the broth with salt to taste, or use tamari or coconut aminos if those suit your needs. Without soy sauce, the soup will be less savory and slightly simpler, so taste after straining and adjust gradually rather than adding a large amount of salt at once.

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