Name: Japanese Clear Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 cups beef or vegetable broth; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 garlic clove (minced); 1 teaspoon fresh ginger (grated); 1/2 small onion (thinly sliced); 1 carrot (thinly sliced); 1 celery stalk (sliced); 2-3 green onions (thinly sliced); Mushrooms (shiitake or button, thinly sliced)

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This hibachi-style Japanese clear soup with mushrooms is one of the easiest soups you can make at home. It’s light, cozy, and ready in about 30 minutes, making it perfect for busy weeknights. If you love Benihana clear soup or Japanese onion soup, this mushroom-packed version delivers the same comforting flavor without the fuss.

It’s the kind of soup I make when dinner needs to be easy but still feel warm and satisfying.

Quick Fact: What Is Japanese Clear Soup?

Japanese clear soup traditionally refers to osumashi (おすまし) or sumashi-jiru (すまし汁), which belongs to a broader category of soups called osuimono (お吸い物). In Japan, this style of soup is light, delicate, and usually served as an appetizer during formal meals or special occasions.

That said, the version most people are familiar with outside Japan—especially in the U.S.—is quite different. The “Japanese clear soup” commonly served at hibachi or steakhouse-style restaurants is an Americanized variation, often called hibachi soup, Japanese onion soup, or Miyabi soup. This is the version this recipe is based on.

Hibachi-style clear soup is typically made by simmering beef or chicken broth with aromatics like garlic and ginger, along with vegetables such as onion, carrot, and celery. Mushrooms, scallions, sesame oil, and sometimes tofu are added for flavor. While it’s inspired by Japanese cuisine, this soup isn’t something traditionally found in Japan and is better described as a Western interpretation of Japanese flavors.

Authentic Japanese clear soup, on the other hand, is built on high-quality dashi made from kombu (kelp) and sometimes bonito flakes. It’s lightly seasoned—often with salt and soy sauce—and paired with seasonal ingredients to keep the broth clean, clear, and subtle in flavor.

Unlike miso soup, which is commonly served daily, traditional Japanese clear soup is usually reserved for special occasions such as Japanese New Year, Hinamatsuri (Girl’s Day), and other seasonal celebrations. The hibachi-style version may not be traditional, but it’s beloved for its comforting, savory flavor and has become a familiar starter at Japanese steakhouse restaurants.

Ingredients

Broth – Beef broth gives this soup its classic hibachi-style Japanese steakhouse flavor. Vegetable broth works well if you want to keep it lighter or vegetarian. Since this is the base of the soup, use a good-quality broth with clean flavor.
Soy sauce – Just a small amount adds depth and saltiness. Low-sodium soy sauce is best so the broth stays clear and not overly salty.
Ginger and garlic – Fresh is key. These two ingredients create that warm, savory aroma you recognize from Japanese steakhouse soups.
Vegetables – Onion, carrot, and celery are traditional for hibachi-style clear soup. Slice everything thin so it cooks quickly and keeps the broth clear and light.
Mushrooms – Shiitake mushrooms add extra umami, but button mushrooms work perfectly and are easier to find.
Green onions – Don’t skip these. They add freshness and color and really finish the soup.

Tip: Keep the simmer gentle - boiling too hard can make the broth cloudy and overpower the delicate flavor.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Japanese Clear Soup

Bring the broth to a gentle simmer in a large pot over medium heat.
Stir in the soy sauce, sesame oil, garlic, and ginger until fragrant.

Add the onion, carrot, celery, and mushrooms.
Simmer uncovered for 15–20 minutes, until the vegetables are tender and the broth smells savory.
Skim off any foam from the surface to keep the soup clear.
Ladle into bowls, garnish with green onions, and serve hot.

Keep the heat low and steady. Authentic Japanese clear soup is gently simmered, never boiled, so the broth stays crystal clear and clean tasting.

Tools for Hibachi-Style Japanese Clear Soup

Large pot or Dutch oven - A wide, heavy-bottom pot helps the soup heat evenly and keeps the simmer gentle, which is key for a clear broth.
Fine-mesh skimmer or spoon - This makes it easy to skim off foam and impurities so the soup stays clean and clear.
Sharp chef’s knife - You’ll need this to slice the onion, carrot, celery, and mushrooms very thin. Thin cuts help the vegetables cook quickly and flavor the broth without overpowering it.
Cutting board - A stable board makes it easier to slice everything paper-thin and evenly.
Microplane or fine grater - Perfect for grating fresh ginger and garlic so they release flavor quickly without leaving chunky bits in the soup.
Ladle and soup bowls for serving.
Measuring spoons - Since the seasoning is light, accurate measurements help keep the flavor balanced.

Tips

Slice everything very thin. In hibachi-style clear soup, the vegetables are meant to soften quickly and gently flavor the broth, not steal the show.
Use low-sodium broth and soy sauce. This soup is all about restraint. You can always add more salt later, but you can’t fix an overly salty broth.
Fresh ginger is essential. It gives the soup that warm, clean flavor you expect from Japanese steakhouse soup. Ground ginger just doesn’t work here.
Don’t skip skimming the foam. Clear broth is the goal. Removing impurities keeps the soup light, clean, and visually appealing.
Shiitake mushrooms add the most flavor. They bring natural umami similar to restaurant versions, but button mushrooms are a perfectly fine substitute.
Let the soup rest off the heat for a few minutes. This helps the flavors mellow and come together before serving.
If the broth reduces too much, add hot water. This is common in restaurant kitchens and keeps the flavor balanced without concentrating salt.
Keep the vegetables minimal. Hibachi-style clear soup is simple by design—the broth should always be the star.
Serve it as a starter or light meal. Traditionally, this soup is served before rice and grilled dishes, but it’s also great on its own when you want something warm and light.

Serving Suggestions

This hibachi-style Japanese clear soup is traditionally served as a starter before a main meal. It pairs especially well with:

Steamed white or jasmine rice
Chicken or shrimp hibachi
Daikon radish and pickled cabbage
Simple cucumber salad
Pan-fried dumplings
Sesame Garlic Tofu or teriyaki chicken

Freezing And Storing Instructions

To Store. Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.
To Freeze. Freeze in freezer-safe containers for up to 2 months. Leave a little space for expansion.
To Make Ahead. This soup is perfect for making a day ahead. The flavors get even better overnight.

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Cooking with more mushrooms this week? Try this Mushroom Stroganoff next.

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Japanese Clear Soup (with Mushrooms)