Japanese Steakhouse Clear Mushroom Soup

Sunday, February 15, 2015
Japanese Steakhouse Clear Mushroom Soup is a simple broth-based soup that is primarily made of meat broths and vegetables

The soup is then simmered together with all fresh vegetables, over a long period of time to create a deep rich mushroom beefy flavor.

The vegetables are then removed so the soup is clear, and the garnishes of the mushroom are left floating around as chopped parsley.

Often referred to as clear Japanese soup or Hibachi Japanese Broth in restaurants.

I just love the taste of this. Mine has a little more flavor of soy, ginger, and garlic.

A great-tasting soup with lots of mushrooms in it and not just a few as in the restaurant, you can add less if you like.

If you like those flavors in this mushroom soup this is very delicious.

It is simple to make with easy ingredients to find and certainly will warm you up on a cold rainy day.

Easy Japanese Soup

If you've had this clear simple Japanese clear soup before the main meal in a steakhouse, then you know how delicious it is and such a great start for your dinner.

We have always enjoyed this soup and through the years, the vegetables will flavor the broth perfectly, you just have to adjust the salt level to your taste.

Leave the salt and pepper on the table so your family can just add more to taste, it's the best way to please everyone!

Ingredients You Will Need

  • mushrooms
  • beef broth
  • chicken broth
  • whole onion
  • whole celery stalks
  • whole cleaned carrots
  • garlic cloves
  • soy sauce
  • see the recipe card for measurements and other ingredient suggestions

Step By Step

  1. Saute the vegetables whole in some oil for a few minutes
  2. Add broth to a soup pot with whole vegetables
  3. Bring to a simmer for 45 minutes
  4. Strain for a clear soup
  5. Add the mushrooms back in
  6. Serve with chopped parsley for a garnish and green onions

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Tips and Ideas

Also, as an alternative for those who aren't fond of rice try our, Steakhouse Baked PotatoesCorn on the Cob, or Cauliflower Rice!

Japanese Steakhouse Clear Mushroom Soup

Japanese Steakhouse Clear Mushroom Soup

Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
A simple broth-based soup is primarily made of meat broths and vegetables simmered together over a long period of time to create a deep rich mushroom flavor.


  • 8 thinly sliced cleaned washed mushrooms (preferably shiitake)
  • 1 tablespoon sesame oil or olive oil
  • 1 cup thinly sliced washed and cleaned crimini mushrooms (or use plain white mushrooms)
  • 6 cups beef broth or you can use all chicken broth but beef is the common flavor
  • 2 cups chicken broth
  • 1/4 cup soy sauce or more to taste
  • 2 teaspoons granulated garlic powder
  • 1 small whole onion cleaned
  • 2 cloves whole garlic cleaned
  • whole carrots and 3 stalks of celery
  • 1 small piece of ginger
  • salt and white pepper to taste
  • optional: chopped green onions and chopped Japanese parsley, cilantro or minced flat-leaf parsley


  1. Wash and clean out the mushrooms before thinly slicing the mushrooms (use a mandoline) to ensure you've removed any dirt particles.
  2. Saute the whole garlic and halved onion in oil for 2 minutes add the mushrooms to get the flavors on the outside and saute for 1 more minute.
  3. In a large soup pot add the whole vegetables, celery, carrot, onion, and garlic, mushrooms with oil, and add the granulated garlic powder.
  4. Pour in all the broth with ginger(taste it for salt and pepper to how you like it).
  5. Simmer for 45 minutes on low then remove the whole vegetables and ginger.
  6. Strain the soup and add the mushrooms back to the pot.
  7. Stir in the soy sauce.
  8. Ladle into bowls served with chopped parsley and chopped green onions.

Nutrition Facts



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Japanese clear soup, Japanese steakhouse mushroom soup, Japanese hibachi mushroom soup
soup recipes, mushroom recipes, Japanese soup recipes,
Japanese, American

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