Benihana Hibachi Onion Soup Recipe

There are TONS of recipes online for Benihana’s famous hibachi onion soup. Some of them are decent. Others are just wrong. But none of them are correct. UNTIL NOW! Today, for the very first time on the internet, I’m going to share with you the EXACT recipe used at Benihana Japanese Steakhouse to make their delicious soup! I’m going to share with you the 3 SECRET INGREDIENTS that are missing from every recipe on the internet! And if you don’t want to track down the special ingredients used at Benihana restaurants, I’m going to show you how you can recreate the soup using ingredients you’ll find at ANY grocery store! Check out the links below for the exact products you’ll need! Enjoy!

Download the full recipe document here:

Benihana Hibachi Onion Soup Recipe Document

Recipe

Ingredients: 

2 T soybean oil 

4 garlic clove (crushed) 

1 ½ cup (350 ml) onion, rough chopped 

¾ cup (175 ml) carrot, rough chopped 

¾ cup (175 ml) celery, rough chopped 

½ t (4 gram) Swiss Chalet HACO Brand chicken flavor base paste, dissolved in 1 cup boiling water 

½ t (4 gram) Swiss Chalet HACO brand beef flavor base paste, dissolved in 1 cup boiling water 

6 cup (1.4 liter) water 

2 t (6 gram) kosher salt (for simmering) 

1/2 t (1.5 gram) whole peppercorn 

Kosher salt (season to taste, after cooking) 

Thinly sliced button mushrooms, to taste 

Thinly sliced green onion, to taste 

French’s fried onions, to taste 

Directions: 

1. Heat oil in medium stock-pot 

2. Saute garlic until lightly browned, remove from pot 

3. Saute carrot, celery and onion until caramelized 

4. Add garlic, beef and chicken stock, simmer for 3 minutes 

5. Add water, salt and peppercorns, bring to a boil, reduce to very low simmer for 45 minutes 6. Strain soup through a fine mesh strainer 

7. After soup has cooled slightly, adjust seasoning with extra kosher salt 

Grocery Store Version 

Ingredients:

2 T soybean oil 

4 Garlic Clove (crushed) 

1 ½ cup (350) onion, rough chopped 

¾ cup (175 ml) carrot, rough chopped 

¾ cup (175 ml) celery, rough chopped 

1 can (10.5oz) Campbell’s condensed beef consomme 

1 can (10.5oz) Campbell’s condensed chicken stock 

6 cup (1.4 liter) water 

2 t (6 gram) kosher salt (for simmering) 

1/2 t (1.5 gram) whole peppercorn 

Kosher salt (season to taste, after cooking) 

Directions: 

See above, replacing HACO stock pastes with Campbell’s condensed soups.

Amazon ingredient affiliate links:

Diamond Brand Kosher Salt: https://geni.us/YCUSn

Campbell’s Beef Consomme: https://geni.us/dRAX2

Campbell’s Chicken Broth: https://geni.us/vGRfo

French’s Crispy Fried Onions: https://geni.us/iyw3B

Vegetable Oil: https://geni.us/cRJ7

Other ingredient links:

HACO Chicken Base (with msg): https://www.scff.com/savory/haco-swiss-base-chicken-paste-8000412-c.html

HACO Chicken Base (no msg): https://www.scff.com/haco-swiss-base-chicken-paste-8000441-c.html

HACO Beef Base (with msg): https://www.scff.com/savory/haco-swiss-base-beef-paste-8000410-c.html

HACO Beef Base (no msg): https://www.scff.com/savory/haco-swiss-base-beef-paste-8000451-c.html

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com