This Hibachi soup is an effortless, vegan recipe with gentle ginger flavors, made with homemade broth and mushrooms. This clear Japanese-style soup is savory, comforting, and perfect for a chill day. And ready in less than 30 minutes.
My family and I have always loved Asian recipes, especially hibachi soup(spicy garlic edamame or this Spicy teriyaki sauce), for its simplicity and warmth. The light, flavorful broth, and tender vegetables make it one of my go-to dishes.
This Japanese steakhouse-style soup is satisfying and excellent to enjoy as a starter or paired with sushi, fried rice, or grilled tofu.
It's versatile and allows for easy customization, making it perfect for any meal.
You can create a hearty and savory dish with fresh flavors—chop the veggies, add some spices and our special seasoning, cook for 15 minutes, then strain and enjoy!
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Why You'll Love This Recipe
⭐️It's a simple and easy meal prep and freezer-friendly recipe.
⭐️This is an adaptable recipe with different variations to suit your mood and preference.
⭐️A simple dish that everyone will love!
Ingredients
- Veggies: I have used a combination of celery, carrots, mushrooms, green beans, cabbage, and mushrooms. However, you can choose vegetables or scraps of vegetables.
- Ginger: This adds depth of flavor with warm, tropical notes. You can use fresh ginger or ginger paste.
- Fried onion: This extra garnish enhances the soup with rich onion flavors and provides a crispy texture.
How To Make Hibachi Soup
- Add chopped celery, carrot, ginger, mushrooms, green beans, and cabbage with water or broth in a large pot. Boil over medium-high heat and simmer for 30 minutes.
- Then, strain and discard the vegetables. Pour hot broth into bowls, stir in thinly sliced mushrooms, shredded cabbage, carrot, soy sauce(optional), and sprinkle fried onions. Enjoy!
♨️How To Adjust The Heat Level
This hibachi soup tastes mildly hot, and the heat is mainly from ginger and ground black pepper.
To reduce the heat, use less ginger or skip adding it for a milder flavor.
To make it spicier, add red pepper flakes, sliced fresh chilies, Sriracha sauce, or a teaspoon of Asian chili garlic sauce for an extra kick.
The Leftovers
- This is a great make-ahead recipe.
- You can store it in an airtight container in the refrigerator for about three days or in the freezer for up to two months.
- To thaw, place it in the refrigerator overnight or use the microwave for a quicker defrosting option.
- For reheating, both the stovetop and microwave methods work well. For the stovetop method, transfer the soup to a pan and heat it over medium heat until warm.
- For the microwave method, heat in 30-second increments, stirring in between, until thoroughly heated.
FAQ
Hibachi soup is a flavorful, savory, broth-based soup commonly served in Japanese steakhouses. It is traditionally made with mushrooms and vegetables and served as a starter.
You can experiment by adding protein like tofu, chicken, or shrimp and enhancing the flavor with miso paste or a dash of soy sauce. Add in wontons or egg drops for a whole new look.
Hibachi soup is excellent as a starter and pairs well with Sushi, Fried rice, Fresh salad, Grilled spicy tofu, and Stir-fried vegetables as a complete meal.
More Asian Style Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Hibachi Soup Recipe(Vegan)
Ingredients
- ½ cup celery chopped
- 1 cup carrot chopped, reserve a handful
- 1 tablespoon ginger chopped
- 1 cup mushrooms sliced, reserve a handful
- 1 cup green beans chopped
- 1 cup cabbage shredded, reserve a handful
- 6 cups water or vegetable broth
- ¼ cup fried onions optional
- ½ teaspoon salt adjust to taste
- 1 teaspoon soy sauce optional, for extra umami
Instructions
- In a large pot, combine the chopped celery, carrot, ginger, mushrooms, green beans, and cabbage with water or vegetable broth.
- Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 30 minutes until the flavors meld together.
- Strain the broth and discard the cooked vegetables.
- Pour the hot broth into serving bowls.
- Stir in the reserved thinly sliced mushroom, shredded cabbage, and carrot for added texture.
- Sprinkle with fried onions and a dash of soy sauce.
- Serve hot and enjoy!
Notes
- You can customize it by adding protein such as tofu, chicken, or shrimp and enhancing the flavor with miso paste, soy sauce, or extra spices like red pepper flakes or Sriracha.
- Use seasonal or local vegetables or vegetable scraps to create a hearty and savory soup, making it adaptable to your taste.
- Store leftovers in an airtight container in the refrigerator for up to three days or in the freezer for up to two months.
- Reheat on the stovetop over medium heat or microwave in 30-second increments, stirring in between, until thoroughly heated.
Steve miller says
I came across this soup recipe, I wanted to make immediately, thank God I have all d ingredients ready. I added beets and loved it much. Yum
pepperbowl says
Great to hear! Thank you miller!