Name: Japanese Clear Onion Soup (Hibachi Style) | Keto, Low-Carb
Cook time: 1 min
Total time: 1 h 11 min
Yield: 8
Cuisine: Japanese
Ingredients: 2 tablespoons Sesame Oil; 3 large Carrots, sliced; 3 Celery Stalk (leaves included), sliced; 1 large Sweet Onion, cut into large chunks; Kosher Salt; 5 Garlic Cloves, smashed; 3 tablespoons Ginger Paste; 3 cups Water; 3 1/2 cups Low Sodium Beef Broth; 6 cups Low Sodium Chicken Broth; Button Mushrooms, thinly sliced, to taste; Green Onion, thinly sliced, to taste

This Japanese Clear Onion Soup is a restaurant favorite that you can recreate at home using easy-to-find ingredients.

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Japanese Clear Onion Soup (Hibachi Style) in a white dish with spoon. — Japanese Clear Onion Soup

Peace, family!

You’re going to adore this familiar favorite, hibachi-style Japanese Clear Onion Soup. It’s soothing, comforting, and absolutely delicious. You can serve it as a starter or side dish. You can also eat it alone; it’s perfect for when you’re feeling a bit under the weather. It has garlic, ginger, carrots, celery, and onions which are all so soothing when a scratchy throat attacks.

What Tools Do I Need?

This is almost always the first thing I need to know about a recipe. Do I need to purchase any fancy tools? In this case, nope! Here’s what you need, and I’m willing to bet you have it already:

Sharp Knife – for thinly slicing the soup garnish.
Cutting Board
Large Pot with Lid
Fine Mesh Strainer – for straining the soup when it’s done cooking.

Is Clear Onion Soup Keto-Friendly?

This soup is low-carb and keto-friendly, with just under 5 carbs per serving. The mushroom and onion garnish is added “to taste,” so you’re able to control that aspect as well.

What Ingredients Do I Need?

Chopped onion, carrots, and celery in a white bowl.

Sesame Oil – the brand I use is called La Tourangelle and it is very delicious and flavorful. To me, sesame oil is on the pricey side, but it lasts a while and has tons of uses.
Carrots – roughly chopped. You don’t have to go too thin.
Celery Stalks – I give the celery a rough chop. For this soup, I include the celery leaves.
Sweet Onion – I cut my onion into large chunks, and do not discard the core. I include it in my boil for added flavor and less food waste. The soup is going to be strained.
Kosher Salt
Garlic – smashed with the blade flat of my knife.
Ginger Paste
Water
Beef Broth – I opt for low (or no) sodium because I like to control the salt content.
Chicken Broth – low sodium
Button Mushrooms – for the mushrooms and green onion, you’ll want to slice them as paper thin as your skill allows. Make sure to use a sharp knife!
Green Onion

How to Make Clear Onion Soup

In a large pot, heat the sesame oil for one minute over medium heat.
Add the carrots, celery, onion, and a pinch of salt. I only use a pinch of salt here; not enough to season the entire soup, but just to bring out the flavors of the vegetables as they’re cooking.

Chopped onion, carrots, and celery in a pot.

Stir and cook until the vegetables begin to caramelize, about 20 minutes. Stir frequently during the cooking process to prevent burning.

Chopped onion, carrots, and celery cooking in a dutch oven.

Add the garlic and ginger paste toward the end of the 20 minutes. Stir well.
Next, add the water, beef broth, and chicken broth.

Stir well and allow to come to a boil.

Reduce the heat to low, cover with a lid, and allow to simmer for 45 minutes.
Meanwhile, go ahead and thinly slice the button mushrooms and green onion. Set aside.
Remove the pot from the heat. When it is cool enough to do so comfortably, run the soup through a fine mesh strainer.
While the soup is still warm, taste it and adjust the salt as needed. It probably won’t be very tasty at this point. The flavors of the caramelized vegetables, sesame oil, garlic, and ginger will be present, but you’ll notice a certain “something” missing. Stir in kosher salt 1/4 teaspoon at a time until it reaches your desired taste.

Serving Instructions

Japanese Clear Onion Soup in a white dish with a spoon.

When you’re ready to serve the soup. Add the thinly sliced mushrooms and green onion (garnish) to a bowl.
Pour the warm soup over the garnish and enjoy.

Storage Instructions:

If you have leftovers, you’ll first want to ensure that you store the garnish separate from the broth.
The broth will be good for up to one week, refrigerated in an airtight container, or you may opt to freeze the broth.

Japanese Clear Onion Soup in a white dish. — Japanese Clear Onion Soup

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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8 Servings