This Benihana Onion Soup copycat recipe recreates that crystal-clear broth at home using simple pantry ingredients and proper technique. Light, savory, and layered with umami flavor, this delicate starter tastes like the soup served at Benihana, with no reservation required.
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Why You'll Love This Recipe
True restaurant flavor: This recipe recreates the light yet deeply savory broth served at Benihana, packed with subtle umami without being salty or heavy.
Simple ingredients: No hard-to-find specialty ingredients required. If you keep a stocked copycat pantry (like the one in my Pantry Staples for Copycat Recipes guide), you likely have everything you need.
Light but satisfying: This clear soup is never creamy or rich, making it the perfect hibachi-style starter before steak, chicken, or fried rice.
Make-ahead friendly: The broth tastes even better the next day after the flavors have fully developed.
What is Benihana's Onion Soup?
Benihana's onion soup is a Japanese-style clear broth soup served as the first course at hibachi-style steakhouses. Unlike creamy Western soups, this broth is:
- Light and clean
- Savory and aromatic
- Made by simmering vegetables and umami-rich ingredients
- Finished with sliced mushrooms and green onions
The key is simplicity and clarity, in flavor and appearance.
Ingredient Notes
- Chicken broth: Use good-quality, reduced-sodium chicken broth. This allows you to control the final seasoning.
- Beef broth: Reduced-sodium beef broth is ideal so the soup doesn't become overly salty.
- Aromatics: The signature broth is simmered with fresh carrots, onions, and garlic. These vegetables are strained out after simmering, so they build flavor but not texture.
- Cremini mushrooms: Cremini mushrooms add subtle earthiness without overpowering the delicate broth.
- Fried onions: Canned fried onions (like the grocery store variety used for green bean casserole) add light texture. These are added as a garnish and are not cooked with the broth.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken and beef broth: You may use all chicken or all beef broth if needed. The combination creates a better balance.
- Cremini mushrooms: White button mushrooms work perfectly.
Variations
- Vegetarian: Use vegetable broth instead of chicken and beef broth.
- More authentic flavor: Add a small piece of kombu while simmering and remove before straining. This enhances umami without overpowering the. broth.
- Gluten-free: Use homemade fried onions that have been coated in gluten-free flour, potato starch, or corn starch.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Roughly chop the onions, carrots, and garlic
Build the Flavor Base
Heat a large stock pot over medium heat.
Add 1 tablespoon of olive oil, and lightly sweat the carrots, onion, and garlic, until the onions are translucent. Do not brown.
Simmer the Broth
Add water, chicken broth, and beef broth to the pot.
Simmer uncovered for 45-60 minutes. The vegetables should soften completely.
Strain the Broth
Strain the broth through a fine mesh sieve or cheesecloth into a clean pot.
Discard the vegetables, as they are no longer needed. Season with soy sauce, and adjust salt if needed.
Finish and Serve
Add sliced mushrooms and a small amount of fried onions into the bottom of each bowl.
Ladle hot broth over the mushrooms and onions, and garnish with green onions.
Expert Tips for Making Clear Onion Soup
Manage the heat: Never boil the broth - keep the heat low so the broth is at a gentle simmer. A rolling boil will make the broth cloudy.
Do not stir aggressively: Avoid stirring the broth too much while simmering. This will encourage the vegetables to break down, making the broth cloudy.
Skim the foam: If foam rises to the surface, skim it off with a spoon to maintain clarity.
Strain gently: When straining the cooked broth, do not press down on the vegetables. This is the final step to maintaining a clear broth.
Make Ahead & Storage
- Leftovers: Store the broth separately from the mushrooms and fried onions. Leftover broth will keep in the refrigerator for up to 4 days.
- Freezer: Freeze the broth in a freezer-safe container for up to 3 months.
- Reheat: Warm the broth gently over low heat. Avoid boiling the broth when reheating.
Serving Suggestions
- Full Benihana Dinner: Make this a complete hibachi meal with homemade Benihana hibachi steak or Benihana copycat hibachi chicken, Benihana egg fried rice, and hibachi-style vegetables.
- Starters: Serve this signature soup with a side of hibachi restaurant salad, using Benihana's ginger salad dressing.
Troubleshooting & FAQs
No. Miso soup contains fermented soybean paste. Benihana's onion soup is a clear broth-based soup.
Cloudiness happens when the soup is boiled too hard, the vegetables are pressed during straining, or the broth is stirred too much while simmering.
Yes! The flavor improves overnight. Reheat the broth when you are ready to serve, and ladle the hot broth over the finishing ingredients.
Yellow onions provide balanced sweetness without overpowering the broth.
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If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less
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Benihana-Style Onion Soup
Equipment
- Sieve
Ingredients
- 3 cups Chicken broth - reduced sodium
- 3 cups Beef broth - reduced sodium
- 2 cups Water
- 1 small Carrot - roughly chopped
- 1 large Yellow onion - roughly chopped
- 2 cloves Garlic - roughly chopped
- 1 teaspoon Soy sauce
To Serve
- ½ cup Cremini mushrooms - thinly sliced
- ⅓ cup French fried onions - canned, storebought
- ¼ cup Green onions - finely chopped
Instructions
- Heat a large stock pot over medium heat. Add a tablespoon of olive oil, and lightly sweat the carrots, onion, and garlic, until the onions are translucent.1 small Carrot, 1 large Yellow onion, 2 cloves Garlic
- Add the water, chicken broth, and beef broth to the pot. Simmer uncovered for 45-60 minutes. The vegetables should soften completely.3 cups Chicken broth, 3 cups Beef broth, 2 cups Water
- Strain the broth through a fine mesh sieve or cheesecloth into a clean pot. Discard the vegetables, as they are no longer needed. Season with soy sauce and adjust for salt if needed.1 teaspoon Soy sauce
- Add sliced mushrooms and fried onions to the bottom of soup bowls. Ladle hot broth over the mushrooms and onions, and garnish with green onions.½ cup Cremini mushrooms, ⅓ cup French fried onions, ¼ cup Green onions
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