Benihana Japanese Onion Soup

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photo by michelles3boys photo by michelles3boys
photo by michelles3boys
photo by Dr. Carla photo by Dr. Carla
Ready In:
40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Combine chicken broth and water in a large saucepan over high heat.
  • Slice the white onion in half, then coarsely chop one half (save the other half for later).
  • Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
  • Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
  • When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
  • To serve soup, ladle about 1 cup of broth into a bowl.
  • Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.

Questions & Replies

  1. I am surprised with the addition of milk in this recipe. My experience with Benihana's onion soup is that it is a clear soup, not a milky one. I have seen two different recipes, one with (this one) and one without milk. (I've also seen this recipe all over the internet.) Which is which?
     
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Reviews

  1. My 7 y.o. son specifically requested that I find a recipe for the soup that is served at Japanese restaurants. This one sounded the closest, so I gave it a try. It turned out really good. My son ate 2 bowls of it. He said to give this recipe 5 stars. I found that simmering everything together for 10 minutes did not give nearly enough flavor, so I simmered it for around 30 minutes. I also added a dash of black pepper to spice it up a bit. I did not add the fried onions, because I knew nobody in my family would eat them. *Update* I have made this so many times I can't even count. I have tweaked the recipe a bit and now it REALLY tastes like the soup served at our favorite Japanese restaurant. I make the recipe as stated, except I also add about a tablespoon of beef bouillon granules, and 1/8 tsp. of ginger. Boy, that really adds to the flavor of the broth!! I think adding ginger is key. The soup is so rich and delicious! Can you tell I'm excited about this! Now I can make our favorite soup at home!!
     
  2. I made this pretty close to the original, plus the 1 TBSP beef bouillon and 1/8 tsp ginger, as suggested by the other reviewer. I started the soup by sauteeing the veggies in a little butter before I added the liquids. I also threw in a whole green onion while cooking. DELICIOUS :)
     
  3. Everyone loves this recipe. I made the soup stock from a whole chicken and oxtail both wrapped in cheesecloth. And simmered vegetables in the stock and then when soft, very finely pureed them and put that back into the stock. I did add 2 TBS of beef boullion granules and a little bit of ginger and extra garlic which made the very large pot of soup taste restaurant class. Everyone says that it is much better than Benihana's. I have made this many times now and is an impressive and reliable recipe. Thanks for the recipe nsonmniak6!
     
  4. This soup is awesome I made it and it was easy to make and was delicious.
     
  5. I must say this was pretty tasty. I followed most of the directions to a T except I added a little black pepper to the flour for the onions. I also added a little diced leeks instead of scallions at the end. Def a keeper.
     
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Tweaks

  1. I added firm tofu and used pre-made fried onions from a can. I’ll probably use less water next time though because the flavor was not a strong as I like.
     

RECIPE SUBMITTED BY

<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>
 
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