This light and savory Benihana Onion Soup Recipe combines chicken, beef broth, mushrooms, and crispy onions for that classic steakhouse taste—right at home.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Alright, real talk—who else goes to Benihana, secretly hoping the onion soup is endless? Like, don’t get me wrong, I love the hibachi show (the flaming onion volcano? Iconic). But that soup? It’s the ultimate underdog. Light, flavorful, not too heavy—basically everything you want in a starter.
I remember the first time I went to Benihana. I was way too excited about the whole “watch the chef flip shrimp into his hat” thing. But then they slid that bowl of clear onion soup in front of me, and I thought, meh, it’s just broth. First sip? Game changer. It was so simple yet so rich—like comfort in a bowl. I finished it before the chef even fired up the grill. No shame.
Fast forward to a lazy Sunday afternoon, and I’m suddenly craving that soup. Like, intense “drop everything and make this now” kind of craving. But heading out? Nope. So I hit the kitchen, made a mess, and—after a few “uh, is this right?” moments—ended up with a bowl that was dangerously close to the real deal. And I’m here to help you do the same.
Why You’ll Love This Benihana Onion Soup Recipe?
- It’s light, but not boring. The broth is simple, but the layers of flavor? Next level.
- You don’t need fancy ingredients. Chicken bones, a beef bone, some veggies, and mushrooms—easy peasy.
- Way cheaper than going out. Sorry, Benihana, but I’m keeping my money this time.
- Total comfort food. Rainy day? Sick day? “I-just-want-soup” day? This has you covered.
- Customizable. Want noodles? Extra mushrooms? Spice? You do you.
Ingredient Notes:
Let’s get one thing straight: This soup is deceptively simple. It doesn’t need a lot, but each ingredient does its part.
- Chicken Carcass: The base of that clean, rich broth. You can use leftover roast chicken bones or even chicken wings if that’s what you’ve got.
- Beef Bone: Adds that deeper, meaty flavor. One’s enough—you’re not making beef stew here.
- Onion (for the stock): Sweetens the broth and gives it that mellow base.
- Carrot & Celery: The broth buddies. They round out the flavor and add a little body.
- Garlic (just a bit): For that subtle, aromatic kick.
- Water (2 Quarts): The canvas where all these flavors come together.
- Sesame Oil (or Veggie Oil): For getting those onions golden and crisp.
- Thinly Sliced Onion (for topping): Because, yes, more onions make it better.
- Mushrooms: Soft, earthy, and the perfect bite in the clear broth.
- Shallots: A little sharpness and fresh flavor to finish things off.
Side Note: If you’re someone who loves a super deep, complex broth, let it simmer for 4-5 hours. Got no time (or patience)? The 45-minute version still hits the spot.
How To Make Benihana Onion Soup?
This soup isn’t complicated. The magic’s in the broth. Let’s go.
Step 1. Build That Flavorful Broth
Grab your biggest pot. Toss in the chicken carcass, beef bone, diced onion, carrot, celery, and garlic. Pour in 2 quarts of water and bring it to a rolling boil.
Once it’s bubbling, lower the heat and let it simmer—gentle and slow—for at least 45 minutes. Skim off the gunk (technical term: “impurities”) that floats to the top every now and then. You want a clear, golden broth.
Feeling ambitious? Let it go for up to 5 hours. The flavor payoff is totally worth it.
Step 2. Strain It Like a Pro
Once your broth smells amazing and looks golden, strain it. Use cheesecloth if you’re fancy, or a fine mesh strainer if you’re not. The goal? No floating bits—just clear, clean broth.
Toss the solids (they’ve done their job) and pat yourself on the back. You just made legit stock.
Step 3. Get Those Onions Crispy
In a skillet, heat up 2 tablespoons of sesame oil over medium heat. Add the thinly sliced onions and cook until they’re golden brown and a little crispy. Stir occasionally—you want caramelized, not charred.
Want To Save This Recipe?
Once they’re perfect, drain on a paper towel. Snack on a couple while no one’s looking. It’s part of the process.
Step 4. Assemble the Soup
Ladle your hot broth into bowls. Add a generous handful of thinly sliced mushrooms, top with the crispy onions, and finish with chopped shallots.
The mushrooms soften in the heat, the onions stay crispy, and the shallots add that fresh bite. It’s a vibe.
Storage Options:
- Fridge: Store the broth and toppings separately. The broth’s good for up to 4 days.
- Freezer: Freeze the broth (not the toppings) for up to 3 months. Pro tip? Freeze it in ice cube trays so you can thaw a little at a time.
- Reheating Tip: Always add fresh mushrooms and crispy onions when reheating. Nobody likes soggy toppings.
Variations and Substitutions:
- Vegetarian Version: Use veggie broth, skip the bones, and load up on mushrooms.
- Want it Spicy? Drizzle in chili oil or toss in some red pepper flakes.
- Make It a Meal: Add udon, soba, or ramen noodles. Instant comfort food.
- Switch Up the Mushrooms: Shiitake or enoki? Go for it. They bring extra umami.
- No Beef Bone? More chicken bones will still give you a killer broth.
What to Serve with Benihana Onion Soup?
This soup is a star on its own, but if you want to go full-on Japanese steakhouse at home, try these:
- Steamed White Rice: Because rice and soup are best friends.
- Gyoza (Dumplings): Crispy, chewy, and dunkable.
- Seaweed Salad: For a fresh, crunchy side.
- Sushi Rolls: Because if you’re going big, you might as well go all the way.
- Teriyaki Chicken or Beef: For a protein-packed dinner.
Frequently Asked Questions:
Can I make it vegetarian?
Absolutely. Use a good veggie broth and load up on mushrooms for that meaty bite.
Can I use store-bought broth?
You can, but homemade is a game-changer. If you go store-bought, use low-sodium so you can control the flavor.
How do I make it richer?
Simmer longer. Like, hours longer if you have the time. And a splash of soy sauce adds depth too.
And there it is—your own homemade Benihana Onion Soup. Light, flavorful, and way easier than it looks. You can sip it solo, pair it with sushi, or just keep it all to yourself (no judgment).
If you try it, let me know how it went! Did you go heavy on the mushrooms? Add noodles? Snap a pic and tag me—because nothing makes me happier than seeing someone nail a recipe.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Benihana Onion Soup Recipe
Ingredients
For the Stock:
- 1 chicken carcass
- 1 beef bone
- 1 onion finely diced
- ¼ stalk celery
- ½ carrot sliced
- ¼ garlic clove smashed
- 2 quarts 2 liters water
For the Soup:
- 1 medium onion thinly sliced
- 1 kg mushrooms thinly sliced
- 2 tablespoons sesame oil or vegetable oil
- ¼ cup chopped shallots
Instructions
Prepare the Stock:
- In a large stockpot, combine the chicken carcass, beef bone, diced onion, celery, carrot, and smashed garlic. Pour in 2 quarts of water and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and allow the stock to simmer gently for 45 minutes. Skim off any foam or impurities that rise to the surface to maintain a clear broth.
- For a deeper, richer flavor, you may extend the simmering time to 4–5 hours.
Strain the Stock:
- Carefully strain the broth through a fine mesh strainer or cheesecloth into a clean pot, discarding the solids. This will yield a clear, flavorful broth as the base of your soup.
Prepare the Crispy Onions:
- In a skillet over medium heat, warm 2 tablespoons of sesame oil. Add the thinly sliced onion and cook, stirring occasionally, until the onions are golden brown and slightly crisp, approximately 8–10 minutes.
- Once cooked, transfer the onions to a paper towel-lined plate to drain any excess oil. Gently pat dry if necessary.
Assemble the Soup:
- Ladle the hot broth into serving bowls. Top each bowl with a portion of thinly sliced mushrooms, the crispy onions, and a sprinkle of chopped shallots.
- The heat from the broth will gently soften the mushrooms while keeping the onions crisp, offering a balanced texture and flavor.
Notes
- Broth Caution: Double-check that the chicken and beef bones used are free from any seasoning or pre-marinated mixtures that may contain gluten.
- Sesame Oil: Confirm that the sesame oil or vegetable oil used is gluten-free, as some flavored oils can contain additives.
- Mushrooms and Other Produce: Always wash fresh produce thoroughly to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
