Did you ever go out for hibachi and get
super souper excited for that onion soup they serve?
You know, the one with the dark broth and topped with thinly sliced mushrooms, scallions and some fried onions? Not only is it light, but it’s full of deep, nutritious flavor and its SO easy to make!
Sometimes I go to hibachi just for this soup because, let’s face it, Japanese Steakhouse Onion Soup is everything.
- 1 tablespoon sesame oil (any kind)
- 1 medium (or 2 small) yellow onions, quartered into wedges
- 3 cloves garlic, crushed or smashed
- 1 large carrot, peeled and cut into large chunks
- 2-3-inch piece of ginger, peeled and cut into chunks
- 2 cups low-sodium vegetable broth (or Onion or Garlic broth)
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1-2 teaspoons seasoned salt (add more or less to taste if desired)
- 1 teaspoon onion powder
For Topping (optional):
- 1 bunch scallions, sliced
- 2-4 ounces white mushrooms, thinly sliced
- French’s Fried onions (optional)
- Add the sesame oil to the Instant Pot and hit Sauté so it’s on the More or High setting. After 3 minutes of heating, add the onion, garlic, ginger and carrot and sauté for 8-10 minutes until the onion and garlic are nicely browned and just slightly charred on the edges.
- Use a mixing spoon to transfer the sautéed veggies to a steamer basket (see Jeff’s Tip) and lower it into the pot.
- Pour the broths in the pot, secure the lid and hit Manual or Pressure Cook at High Pressure for 15 minutes. Quick release when done.
- Remove the steamer basket with the veggies from the broth and discard. Stir the onion powder and seasoned salt into the broth and add more or less to taste (the salt flavor comes out more as it cools).
- Ladle into bowls and top with the sliced mushrooms, scallions and some fried onions, if desired. Goes GREAT as a starter for my Chicken Terikayi!
This is a great steamer basket to use. There's a size for each different Instant Pot model!
If not using a steamer basket, simply pour the broth into the pot with the sautéed veggies in Step 3. Then, in Step 4, you'll either need a large pot with a strainer or colander over it to pour the broth through to catch the veggies to separate them from the soup OR you can fish them all out with a slotted spoon (but that will take way more time and mess).
While this soup isn't traditionally served with the carrots, onions, ginger and garlic directly in it, you can feel free to add some back after straining. The carrots and onions will be very soft!
I also love these Asian-style soup spoons!