This Hibachi soup is an effortless, delicious recipe made with leftover vegetables. This Japanese clear soup is comforting and soothing, perfect for a chill day.
How We Came Up With This Recipe?
Making the Hibachi soup recipe at home is cost-effective and makes us feel great by serving good food for our family(like this spicy garlic edamame or this Spicy teriyaki sause).
If time does not permit you to make your vegetable broth, you may also use store-bought chicken/beef/veggie broth. But I strongly recommend making it at home. And making it at home is not that tedious. All you need is fresh vegetables, and that's it.
The 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 is included as an extra garnish to enhance flavors and provide a crispy texture.
How To Make Hibachi Soup?
Prepare the veggies: Cut all the vegetables roughly and slice the mushrooms.
Add to the Instant Pot: Add all the vegetables and water to about ⅔ of the Instant Pot's level.
Set the Instant Pot: Close the lid and set the Instant Pot to 'Sealing.' Select the 'Soup/Broth' setting and set the timer for 30 minutes.
Natural Release: After the cooking time is up, let the pressure release naturally for about 10 minutes. Then, carefully turn the valve to 'Venting' to release any remaining pressure.
Strain the Broth: Open the lid, strain the broth through a fine-mesh sieve into a large bowl, and discard the solids.
Season: Season the clear soup with salt and crushed black pepper.
Serve: Add this clear soup to a serving bowl. Sprinkle a tablespoon of shredded cabbage and fried onion on top of the bowl, and serve hot.
The Leftovers
This is a great make-ahead recipe. You can make it and store it in the refrigerator or freezer for later use.
- Refrigerate: For best results, transfer hibachi soup to an airtight container and store it in the refrigerator for 3 to 4 days(same as this pan-fried wontons).
- In the freezer: Choose a freezer-safe container or bag and label it with the current date, transfer the soup to the container, and freeze it for up to three months.
- In the refrigerator: The most reliable method is to defrost the hibachi soup. You can leave it in the fridge for 8 to 10 hours. You can also try thawing it in the microwave in 30-second increments.
- Reheating: You can reheat it on the stovetop or microwave. Transfer the hibachi soup from the refrigerator into a pot and heat it over medium heat for the stovetop method. Stir it occasionally to prevent it from sticking to the bottom of the pot. You can also quickly reheat using the microwave in 30-second increments, stirring in between.
Recipe Tips And Tricks
- You may use either store-bought chicken or beef broth broth. Both these variations of taste are equally good for this Hibachi soup.
- You may use any vegetables to make the broth.
- Using seasonal and local vegetables works best for this recipe.
- You can convert this soup into egg drop soup or wonton soup.
- The secret of the recipe lies in the seasoning: add crushed black pepper and salt to your preference.
- To give this hibachi soup a spicy kick, add crushed red peppers or a teaspoon of Asian chili garlic sauce.
Frequently Asked Questions
Hibachi soup is a Japanese-style onion soup usually made with beef, chicken, or veggie broth, using fresh ginger, mushrooms, and other ingredients.
Absolutely, you can make the soup base on the stovetop. For the same prepping work described in this recipe, cook the base on low heat for 20-25 minutes.
Printable Recipe Card
Hibachi Soup
Ingredients
- ½ cup celery stalk chopped
- 1 cup carrot
- 1 tablespoon ginger chopped
- 1 cup mushroom
- 1 cup green bean chopped
- 1 cups cabbage shredded
- 1 cup mushroom sliced
- 6 cups water
- ¼ cup fried onion optional
- ½ teaspoon salt
- ½ teaspoon whole black pepper crushed
Instructions
- Roughly chop all the vegetables.
- Reserve ½ cup of thinly sliced cabbage, carrot for later use.
- Add chopped vegetables and water, to the Instant pot inner pot.
- Set the Instant Pot to soup/verde setting, and set the timer for 25 minutes.
- Let the steam to escape naturally for 10 minutes.|
- Open the lid, and strain the liquid.
- Transfer this to serving soup bowls.
- Add the reserved shredded cabbage, carrot. And stir in fried onions, salt, and crushed black pepper.
- And serve hibachi soup hot.
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!