Benihana Japanese Onion Soup Food

BENIHANA ONION SOUP

Benihana Onion Soup image

This fantastic, light Benihana Onion Soup is a fan-favorite at the popular Japanese Steakhouse and it's surprisingly easy to make! The soup goes by many names, but is always loaded with onion flavor then topped with mushrooms, scallions, and fried onions!

Provided by Angela

Time 40m

Number Of Ingredients 11

Ingredients

1 large carrot ((rough chopped))
1-2 ribs celery ((rough chopped))
1/2 white onion ((rough chopped))
1/2 Tbsp garlic ((2 crushed cloves, or minced garlic))
4 cups chicken broth
2 cups water
1 Tbsp soy sauce
6 mushrooms ((washed and thinly sliced))
4 green onions ((sliced, green portion only))
1/4 cup fried onions
each, salt & pepper ((to taste))

Steps:

In a saucepan, combine the vegetable base for the broth: carrots, celery, onion, and garlic with a tablespoon or two of water or chicken broth. Saute the vegetables over medium-high heat until fragrant.
Add the chicken broth, soy sauce, and water to the sauteed vegetables. Bring to a boil then reduce heat and simmer for 30 minutes.
Using a fine-mesh sieve, drain the broth into a clean bowl and throw away the strained vegetables. Return the clear broth to your saucepan and keep on low heat while serving.
Serve with 6-8 thinly sliced mushrooms, garnished with sliced green onions and fried onions.

Nutrition Facts : Calories 63 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 1171 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

COPYCAT BENIHANA ONION SOUP RECIPE

Copycat Benihana Onion Soup Recipe image

Make your own delicious bowl of Benihana onion soup made from a homemade broth, and topped with fried onions and mushrooms.

Provided by Recipes.net Team

Categories Soup

Time 40m

Yield 1

Number Of Ingredients 12

Ingredients

4 cups chicken broth
2 cups water
6 oz half coarsely chopped, remaining half thinly sliced large white onion
1½ oz half coarsely chopped, remaining half thinly sliced carrots
1½ oz chopped celery stalk
½ tsp salt
1 cup vegetable oil
1 cup milk
1 cup all-purpose flour
1 cup preferably swiss browns or button, thinly sliced white beech mushrooms
4 green onions diced
for topping fried onions

Steps:

Combine water and chicken broth in a pan over high heat.
Add the chopped onion, carrot, celery, and ¾'s of the mushrooms to the pan and bring to a boil.
Reduce heat and simmer for 10 minutes, until onions start to become translucent.
Heat 1 cup of vegetable oil in a small pan over medium heat.
Dip the thin onion slices into milk, then coat with the flour.
Fry the breaded onions until golden brown. Drain on a paper towel.
When the soup has simmered for 10 minutes, use a fine mesh sieve to strain the vegetables out of the broth and toss them out.
Pour the broth back into the pan and keep it over low heat.
Add salt and green onions. Stir to combine.
To serve: Add remaining ¼'s of the mushrooms into the bowl, pour broth, and add a few pieces of fried onion.

Nutrition Facts : Calories 443.00kcal, Carbohydrate 23.00g, Cholesterol 4.00mg, Fat 38.00g, Fiber 2.00g, Protein 5.00g, SaturatedFat 30.00g, ServingSize 1.00, Sodium 796.00mg, Sugar 4.00g