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.
Instant Pot Japanese Steakhouse Onion Soup
Ever go out for hibachi and get super 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!
Ingredients
- 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)
Instructions
- 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!
Jeffrey's Tips
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!
Linda
Looks lovely but where’s your video? I love watching videos, often more than once.
Jeffrey
It’s right on the page 😉
Lerida Ramirez
Made this today…awesome! Family loved it…would go light on the ginger…gave the soup an amazing taste but it was very strong!
Dodie
Yummy! I love this soup whenever I go to Japanese restaurants. I just made this and it’s delicious, so easy! Thanks 🤩Jeffrey🤩… you’re awesome 👏🏼 👏🏼👏🏼
Jeffrey
You’re so welcome!
Twyla
I made this tonight! It’s delicious! Thank you for the recipe!
Jeffrey
YESSSSSSSS! 😘
Timothy Hoffman
We just discovered Better Than Bouillon Sautéed Onion at the store yesterday. Can not wait to make this soup! Thank you Jeffrey.
Mishka Darling
Hopefully new users will remember to deglaze. I didn’t see that step mentioned. Looks delicious and I plan to try it this week 🙂
Dee
Will definitely give this a try! Which seasoned salt did you use?
Jeffrey
Always Lawry’s
Jen
I’m not a fan of ginger at all; would it be ok to omit the ginger from this recipe, or will it mess up the entire vibe of the soup?
Jeffrey
It definitely adds prime flavor to it but you can leave it out. Remember, it is physically removed before serving.
Aileen
Delicious! Made this tonight and it was a hit (although I know if you make it it’s gotta be good!)
Jeffrey
Fantastic!
Jen
Is there a good substitute for sesame oil? I have dietary issues with it.
Kenneth
Where do you find onion broth?
Jeffrey
Better Than Bouillon makes it!
Karen
What do you use for seasoning salt?
Jeffrey
Lawry’s always!
Phillip A Boyd
Ok wow want to try this cause l love the soup. First l will buy that strainer works perfectly.
I the recipes of others l have tried have been great and you make it easy for me to follow your directions.
Thanks Jeffrey
Kathy
What’s the nutritional breakdown? I do lazy keto. Thanks.
Jen
Is there a good substitute for sesame oil? I have dietary issues with it.
William
Anyone try this with part seafood stock?
Michele
Yum! First time I’ve tried this recipe and it’s a winner. Now if I can just make my husband learn to do a fancy hibachi! 🤣
Tracy
Made the soup tonight and it was really good. Thank you!
Angela
Made this today along with the Chicken teriyaki! So good! But using your recipes my husband is asking why we need to ever have take out again!
Matt
Can I use the better than bouillon for the broths?
Tara
Do you know how long to cook if recipe is halved?
Mary Rogers
Cant wait to make this today! The mushrooms added as a topping remain in raw form?
Gabriel Valencia
I tried this and it came out a bit too sweet. Perhaps too much carrot? Any way to balance it post cooking?
Marci
Good! I’m a recent post-op gastric sleeve, so I left the veggies in and even added some shredded cabbage.
Laura
Isn’t miso soup, shouldn’t miso be in it?
Jen Kiefer
Finally!! My kids love this kind of soup, and we’ve tried multiple recipes, all of them getting the big thumbs down. My oldest son (15) gave this two thumbs up, and said it was “spot on” after one bite!! Thank you for perfecting this!
Paula
Making this tonight, was wondering if I could add ramen to it as my kids LOVE ramen? Anyone tried that? We also love it without the ramen at our favorite hibachi! Cant wait to try it!
Jeffrey
You certainly can!
Jes
Can I double the recipe? Do I need to adjust cooking time?
Jeffrey
Sure can! Same cook time.
MARIAN SANDOVAL
Can you freeze this soup?
Jeffrey
Of course
Elaine
Can this be frozen?
Jeffrey
Of course
Stacey S.
I’m little over 1 week post gastric bypass. I can only have liquid fist 2 weeks. I made this yesterday. Had to omit the mushrooms and green onion. But OMG the broth was amazing. And was a refreshment from just the regular old chicken, veg and beef broth. Thank you Jeffrey!!
Linda Adams
I am a soup lover…even in the middle of summer. Always looking for a recipe whose broth has alot of depth and this one fit the bill. As the recipe calls for a total of 6 cups of liquid (2 Cups each), I used BTB chicken base, BTB onion base (2 tsp of each flavor) and 2 pkts of no sodium beef powder for the mix of total of 6 cups liquid. I used 2 tsp of ginger paste (the kind that comes in the refrigerated section of the produce dept in a tube vs the fresh ginger as that is what I had on hand. This broth is amazing! Included the sliced mushrooms and scallions as called for, too. Wonderful! So Jeffery, have you ever added frozen wontons, potstickers or shrimp to this broth? Keeping this in my saved soup recipes. Thank you.
Jeffrey
So glad you enjoyed that. And you can most definitely add wontons and dumplings!
Melissa
this is one of my favorites soups. our hibachi restaurant has really thin white noodles in the bottom. what kind of noodles do you think they are? Rice?
Evan
yes. they are thin vermicelli rice noodles that can be found in an Asian market and many regular grocery stores.
Stephanie Buxton
Do you have calorie count for this soup? Thanks!
Jeffrey
Use a nutrition calculator app