Miyabi Japanese Onion Soup

"I am trying to duplicate the clear broth soup that is served at "Miyabi" - our local Japanese steakhouse. Our whole family loves this soup!"
photo by Tallie in Pacific NW photo by Tallie in Pacific NW
photo by Tallie in Pacific NW
photo by Kira W. photo by Kira W.
photo by Denise D. photo by Denise D.
photo by Chef JDilly photo by Chef JDilly
photo by savannahsa photo by savannahsa
Ready In:




  • Combine beef and chicken stock in a pot.
  • Add carrot, onion and garlic.
  • Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
  • Discard the carrot, onion and garlic and strain the soup through cheesecloth.
  • Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.

Questions & Replies

  1. I would like to add some beef chunks to this to make it a little more substantial. Any thoughts?
  2. Did you use store bought or home made broth? If store bought, what brand? If home made, what recipes do you use?


  1. I made this my family(I'm only 15 and would like to be a chief in the future) I did it a bit different I didn't put the Durkee onions or mushrooms in, I added about a tablespoon of soy sauce and 1 teaspoon of garlic powder and table salt. My family said it was the best soup they ever had and they really meant it. I encourage you to try this way of making it it really turned out great. I wish i could show you guys a picture but the family ate it all before i could get one.
  2. Pretty darn good. I did a few things differently. I added a 1/4 of soy sauce into the mix of the ingredients as well as putting 6 cups of chicken broth and 4 cups of beef broth. I do believe the chicken broth is still over powering the overall flavor in my opinion. Maybe 5 and 5? Getting closer though!
  3. Excellent! DH was so impressed that he told me to keep this recipe close by because he wants to see it often. I cut the recipe down to 2 1/2 servings and it worked great. I think next time I will add a touch of soy sauce or possibly sesame oil for more of an Asian flavor. But excellent as it is. This is very easy to prepare and turns into a wonderful starter to a meal. Thanks for posting. :) Made for Spring PAC 2011
  4. My 14yo made onigiri last night and I made this soup as a first course, garnished with garlic chives in place of green onion. Perfection! Everyone loved and devoured it.
  5. Best soup I ever made...


  1. does anyone know how long this will take
  2. Instead of straining out the vegetables you should do a mirepoix and have them in a cloth, it would improve the quality and make it even easier to make.



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