Hibachi Soup

By cutesmurf

Ingredients

• 1/2 stalk celery, chopped
• 1 small onion, chopped
• 2 carrots, chopped
• 2 tablespoons fresh ginger, grated
• 3 garlic cloves, minced
• 2 tablespoons chicken bouillon granules
• 3 tablespoons beef bouillon granules
• 1 cup thinly sliced mushrooms
• 2 quarts water (8 cups)
• French fried onions

Details

Servings 4
Adapted from cookingwithcarrie.blogspot.com

Preparation

Step 1

Directions

First off, the ingredients say "chopped" it means just cut it in half or fourths. Make it easy on yourself and leave the vegetables in large chunks! Alright, in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates. Here's what my soup looks like, notice the big chunks of veggies.

This doesn't taste anything like the soup at my local hibachi restaurant, but it is still absolutely delicious! I guess every hibachi place is different, but regardless, I am eating this soup right now, and I am enjoying it very, very much :)

This was great! It tasted just like my local hibachi...I used "Better Than Buillion" instead of the granules...and I added Mushroom Base in addition to the beef and chicken...gave it some more mushroom flavor...thanks!

This soup is awesome. I added some green onions to make it a bit more onion-y and it was really good. Though, it was a bit salty with the bullion granules. Wondering how to cut down on the salt a bit. Any ideas?

I made it tonight and 100% success!! Thanks for the recipe. I do recommend adding a little more water when it is nearly finished cooking, even if it is only for 45 minutes.

actually i was pleasantly surprised...the celery, in my opinion, almost gave it too strong of a flavor (altho it's needed, maybe only leave it in for half the time instead if you don't like that strong celery flavor). Otherwise it's pretty good and my picky teenage daughter approves so I do believe we'll make this again. Thanks for posting!

Tried the recipe today and it turned out quite delicious. The only things I would do differently are to use a little less bouillion and maybe a little more ginger to give it more exotic taste. I used too much bouillion because the soup turned out very salty and oily. I had to dilute with hot water to take out some of the salty, meaty flavor. But it is still very good. I even saved the boiled veggies and ate them with my soup! It just seemed like a waste to throw them out when they are so flavored. Good choice!

I wish you would make another recipe with the "discarded" veggies. That way there would be no waste and people would end up with 2 awesome dishes at once!

What about doubling the recipe and then save half the broth and all the veggies for veggie soup. You could even add some chicken or beef to the side you are keeping with veggies. Sounds good and I'm going to try it!

I took a few shortcuts in making this soup; used dried celery flakes and a couple of baby carrots, simmering for only 15 minutes instead of 45. It turned out great! Not exactly like our Japanese restaurants recipe but still close enough to cure the craving! Thanks for a great recipe!

Wowsa this was SO strong on the Ginger! It almost burned going down. I don't know how anyone else can eat it but I had to come back and see if I did anything wrong. I am thinking that is what I'm tasting. I ended up adding about 8 more cups of water throughout the afternoon hoping to dilute it, but it remains as strong as ever. It is also a bit beefy for me as well; I think this is a good start and I could see making this more just halfing the beef boulion and more than halfing the ginger. I will never find anything as good as my first hibatchi place, but this certainly has the potential to satisfy the cravings. I like to add green onion at the end.

Heather

Dana - did you use powdered ginger or the actual root? If you used powdered my guess is that you needed WAY less! This reads like the real root from the produce aisle - planning to make mine that way anyway.

Heather, I just made it and left the veggies in. Tastes great and majes ut a lttle more filling (plus I can get my 2-year-old to eat the carrots this way). :)

I tried this recipe yesterday and i loved it! I'm going to be making this very often. Oh! And I let it simmer for a couple of hours (like you suggested) and the broth was to die for!

I also have a similar version! I can save u the time of cleaning the vegetables. I use vegetable stock and a sprinkle of beef boulion granuals, I then slice fresh mushrooms thin and add 2 green onions chopped simmer for about 2 or 3 minutes sprinkle 2 Tablespoons of French fried onions in the bottom of the bowl prior to adding the soup.

Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

My soup is on the stove simmering away now! Can't wait : )

I did add about 3 tbsp of fish sauce to mine for a little depth.

Can you make this recipe with chicken/beef broth? If so... What would be the amount of water I add?

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