Hibachi Soup
“Japanese Onion Soup”. It’s a broth based soup that’s topped with french fried onions and shaved mushrooms, it’s heavenly! I love that it tastes just like the soup served at our Japanese Steakhouse but only costs a fraction of the price.
Ingredients
- 1/2 stalk celery, chopped
- 1 small onion, chopped
- 2 carrots, chopped
- 2 tablespoons ginger, chopped
- 3 garlic cloves, minced
- 2 tablespoons chicken bouillon granules
- 3 tablespoons beef bouillon granules
- 1 cup thinly sliced mushrooms
- 2 quarts water (8 cups)
- French fried onions
Details
Servings 6
Preparation time 20mins
Cooking time 65mins
Adapted from cookingwithcarrie.blogspot.com
Preparation
First off, the ingredients say, “chopped” it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks!
in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water.
Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you’ll just need to add more water if too much water evaporates.
After it is cooked for at least 45 minutes strain the cooked soup and discard all the vegetables, leaving the broth.
Serve the broth with sliced mushrooms and sprinkle french fried onions over the top.