Japanese Clear Soup with Mushrooms | CookOS

Japanese Clear Soup

Name: Japanese Clear Soup with Mushrooms
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 sweet onion, chopped; 7 carrots, chopped; 3 inch piece of ginger; 3 cloves of garlic; 2 tbsp olive oil; 8 cups low sodium chicken broth; 5 cups beef broth; 5 button mushrooms, sliced; 2 stalks green onions, chopped

Japanese clear soup is a delicate, umami-rich broth built from sautéed aromatics and dual broths, finished with fresh mushrooms and green onions. It replicates the light, clean flavor served at hibachi restaurants.

🌍Japanese 🏷️Soup 🏷️Clear soup 🏷️Hibachi-style 🏷️Mushroom soup Comfort-food

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Total

1h 40m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

1 sweet onion, chopped
7 carrots, chopped
3 inch piece of ginger
3 cloves of garlic
2 tbsp olive oil
8 cups low sodium chicken broth
5 cups beef broth
5 button mushrooms, sliced
2 stalks green onions, chopped

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Instructions

1
In a large stock pot, add the chopped sweet onion, carrots, ginger, garlic, and olive oil.
2
Sauté the vegetables over medium to high heat for 20-30 minutes, stirring occasionally, until they begin to soften and caramelize.
3
Pour in the chicken broth and beef broth, stirring to combine with the vegetables.
4
Bring the soup to a simmer, then cover the pot and reduce the heat. Let it simmer for at least 1 hour.
5
After simmering, carefully strain the broth, removing and discarding all the solid vegetables.
6
Return the clear broth to the pot. Add the sliced button mushrooms and chopped green onions.
7
Serve the soup hot.

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Tips & Notes

Pro tips

Chop aromatics (onion, carrot, ginger, garlic) into similar sizes for even cooking and consistent flavor extraction.
Sauté aromatics in olive oil for 2–3 minutes before adding broth to develop deeper, caramelized flavors.
Slice mushrooms and chop green onions just before serving—mushrooms release water over time and green onions lose brightness when cooked down.
Taste and adjust seasoning at the end; low-sodium broths vary by brand, so you may need a pinch of salt or soy sauce.

Substitutions

Sweet onion → yellow or white onion (slightly sharper flavor, less sweetness)
Button mushrooms → shiitake or oyster mushrooms (deeper, earthier umami)
Olive oil → neutral oil like vegetable or canola (oil choice doesn't affect flavor significantly)
Low-sodium chicken broth → vegetable broth (for vegetarian version; use 6 cups total and add 1 tbsp soy sauce for umami)

Storage & make-ahead

Store cooled broth in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove and add fresh mushrooms and green onions before serving.

Common Questions

Can I make this soup ahead of time?

Yes. Prepare the broth base up to 2 days ahead and refrigerate. Add fresh mushrooms and green onions just before serving to preserve texture and flavor.

Why use both chicken and beef broth?

The combination creates depth and richness. Chicken broth adds subtle flavor while beef broth provides body and umami—mimicking traditional hibachi soup complexity.