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This Japanese Clear soup — often called hibachi onion soup — is one of my favorite restaurant starters. It’s light enough to enjoy before a big meal but flavorful enough to stand on its own when you want something warm and nourishing.

The best part? You can make it in under 30 minutes with just a handful of pantry ingredients.

There’s something incredibly comforting about the light, savory broth served at Japanese steakhouses before your hibachi meal arrives. That warm, golden soup filled with tender mushrooms, sweet onions, and a hint of garlic is simple, soothing, and surprisingly easy to make at home.

My whole family loves this soup, and we look forward to it while we wait for the Hibachi chef to come out and start prepping our meal.

Now that we make our own Hibachi on the Blackstone, I am super excited to have added this recipe to my arsenal. Making Hibachi at home with Japanese Clear Soup as the beginning dish makes it feel even more authentic to me.

What Is Japanese Clear Soup?

Japanese Clear soup is the delicate broth traditionally served at hibachi-style restaurants. Unlike miso soup, this version is crystal clear and built on a light chicken and beef stock base. It’s infused with:

• Onions
• Mushrooms
• Garlic
• Ginger

The result is a clean, savory broth that wakes up your palate without filling you up.

Why You’ll Love This Recipe

• Light but flavorful
• Budget-friendly ingredients
• Ready in 20–25 minutes
• Great as a starter or light lunch
• Tastes just like your favorite hibachi restaurant

This is one of those recipes that feels fancy but is secretly effortless. I like to serve mine in these authentic soup bowls with these soup spoons that remind me of the Japanese Steakhouse we go to.

Ingredients for Clear Japanese Soup

• 4 cups chicken broth
• 2 cups beef broth
• 1 small onion, thinly sliced
• ½ cup mushrooms, thinly sliced (white or shiitake)
• 1 clove garlic, minced
• ½ teaspoon fresh grated ginger (or ¼ teaspoon ground ginger)
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• Salt and white pepper, to taste
• Optional garnish: sliced green onions

How to Make Japanese Clear Soup

Step 1: Heat the Broths

In a medium saucepan, combine the chicken broth and beef broth. Bring to a gentle simmer over medium heat.

Step 2: Add Aromatics

Add the sliced onion, mushrooms, garlic, and ginger to the pot. Simmer for 15–20 minutes, allowing the flavors to infuse into the broth.

Step 3: Season

Stir in the soy sauce and sesame oil. Taste and adjust with salt and white pepper as needed.

Step 4: Strain (Optional)

For ultra-clear broth, strain out the solids before serving. Or leave them in for a heartier soup.

Step 5: Serve

Ladle into bowls and garnish with sliced green onions if desired.

Tips for Authentic Hibachi Flavor

• Use both chicken and beef broth — this is key to that restaurant-style depth
• Slice onions very thin so they soften quickly
• Don’t boil aggressively; keep it at a gentle simmer
• White pepper gives it a more authentic Japanese steakhouse taste

Variations to Try

Add Noodles: Drop in a handful of rice noodles or glass noodles for a light meal.
Add Protein: Thin-sliced chicken or shrimp turns it into a full dinner.
Vegetarian Version: Use vegetable broth and add a splash of mushroom broth for depth.

What to Serve with Clear Japanese Soup

This soup pairs perfectly with:

• Easy 20-Minute Fried Rice
• Chicken teriyaki
• Steak and shrimp
• Yum yum sauce and Hibachi stir-fried veggies

It’s the perfect way to recreate a Japanese steakhouse dinner at home.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove — avoid boiling to keep the flavor clean and light.