I Made Hibachi Clear Soup, Here's How It Turned Out!

Since I'm on a diet, making it myself was a must!

August 6, 2019

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If you're familiar with going out for some hibachi , you'll know that in most places like Kobe, Benihana, or Makotos will serve you a clear or Miso soup before your meal.

I am so addicted to it! I've been craving hibachi recently and being on a diet, and doing extremely well, I can't fall back on bad habits, I refuse to until I reach my goal! If you take me to hibachi, especially Makotos in Melbourne, chances are we'll be friends for ever LOL.

But I can do soups on my diet, as long as they're not too fatty... which means no cream and cheese and or bacon.... BOOO!!!!! HIIIISSSSSS!

I decided to make my own little pot of clear soup (not a fan of miso, I don't care for tofu). BUT YOU CAN ADD TOFU TO THIS ONE! Who's gonna stop you? EXACTLY.

OK- moving on. To my surprise, after searching a bit online, I found the most simple recipe for the soup. And since I was already going grocery shopping (ended up going to 3 stores)... I grabbed everything I needed!

According to A Spicy Perspective... this is the recipe that yields 10 cups. I made 5... so I cut everything in half.

2 teaspoons sesame oil (or peanut oil)

8 cups chicken broth

4 cups beef broth

4 cups water

1 large sweet onion, peeled and cut into wedges

3 cloves garlic, peeled and smashed

2 large carrots, cut into chunks

2 inch piece fresh ginger, sliced

4 whole scallions, chopped

10 button mushrooms, sliced thin

salt

  • Using a large 8 quart pot, you would chop up your veggies and ginger (minus the scallions and mushrooms), and slightly carmelize them with the sesame oil. Making sure the garlic cloves don't burn. It'll all give out the best aroma ever.
  • Pour in your chicken and beef broth, bring to a boil and then lower the heat to simmer for one hour. I had a timer on, and I also had it covered.
  • When you're done, it strain out the veggies, but I left mine in the pot, I used a ladle to just take out the broth and put it in a bowl. 
  • I would salt to taste and then slice up the mushrooms about a little thicker than paper, and scallions and toss them in.

Overall taste? Delicious. However, I think next time I won't use the beef broth. I think the color messes with me LOL. It's a psychological thing. But I DO suggest using Sesame oil over peanut oil. I get enough peanut oil from my fast foods. And now that I know about sesame oil being a KEY ingredient in Asian foods, I'M UNSTOPPABLE!!! The article also mentioned to make this a day or two before, because the broth gets better and soaks up flavor from the veggies while it sits. I ate mine right away, and now have some for lunch. 

So if you were ever curious, now you know :) Here's the finished product, I know the presentation isn't the best... but I promise it's YUM!

Susie