Description
Japanese Clear Soup, often served at hibachi restaurants, is a light and comforting broth made by simmering chicken and beef stock with onions, garlic, carrots, and ginger. Strained until golden and clear, then topped with mushrooms and scallions, it’s a soothing, umami-rich soup that works as both a cozy meal starter and a nourishing comfort food.
Ingredients
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2 tsp sesame oil (or peanut oil for nuttier flavour)
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8 cups chicken broth
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4 cups beef broth
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4 cups water
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1 large sweet onion, cut into wedges
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6 cloves garlic, smashed
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2 large carrots, cut into chunks
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2-inch piece of fresh ginger, sliced
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4 scallions, chopped
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10 button mushrooms, thinly sliced
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Salt, to taste
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Optional: a splash of soy sauce
Instructions
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Sear aromatics – Heat sesame oil in a large stockpot. Add onion, garlic, carrots, and ginger. Sear until lightly caramelised (don’t burn the garlic).
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Add broth & water – Pour in chicken broth, beef broth, and water. Bring to a rolling boil.
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Simmer – Lower to a gentle boil and simmer for at least 1 hour to let flavours meld.
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Strain – Remove vegetables with a skimmer or strainer, leaving a golden, clear broth.
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Season & serve – Adjust salt to taste. Ladle into bowls and garnish with mushrooms, scallions, and optional soy sauce.
Notes
Caramelising aromatics is key to building flavour.
Chicken + beef broth creates a richer base, but using just one still works.
Fresh ginger delivers warmth and depth—avoid powdered ginger.
Vegetarian option: swap broths for vegetable stock.
Great make-ahead soup—flavour deepens overnight.
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup / Starter
- Method: Simmering
- Cuisine: Japanese