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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!!

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michelles3boys January 22, 2010

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 :)

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Spoan June 30, 2011

This soup is awesome I made it and it was easy to make and was delicious.

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rysharen January 11, 2010

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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Vicky D March 07, 2011

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!

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Dr. Carla July 20, 2011

I combined suggestions from others: Added 1/8tsp ginger powder, used a yellow onion, omitted the fried onions, and mushrooms (didn't have them), and added 2tsp beef bouillon. Simmered for 30 minutes. It was really good, but next time I'll omit the beef bouillon. Lovely to sprinkle green onions on top.

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Let's Cook! February 07, 2014

Terrific soup. Served it alongside a teriyaki chicken bowl and everyone raved about it. I also followed the recommendation of a previous reviewer and added 1 tablespoon of beef bouillon and 1/8 teaspoon ground ginger to the broth. I also cut back on the oil used for the onions, maybe 1-2 tablespoons of olive oil, and just stir-fried them. It was so delicious!

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Hazelglaze August 26, 2012
TSR Version of Benihana Japanese Onion Soup by Todd Wilbur