---
author: Jason Farmer
source: https://www.youtube.com/watch?v=Ejnjgszkn6A
video: https://youtu.be/MC8wNcvIGh4
hero: https://i.ytimg.com/vi/Ejnjgszkn6A/maxresdefault.jpg
tags: [japanese, soup]
rating: someday
---

# Benihana Hibachi Onion Soup

## Garnish Prep

1. Wipe down each of the ()[white button mushrooms].
2. Trim any long stems and slice mushrooms as thinly as possible.
3. Store covered in the refrigerator.
4. Thinly slice ()[green onions]
5. Store covered in the refrigerator.

## Build Stock

6. Bring 2 cups of water to a boil.
7. Add (4g)[chicken flavor base paste] and (4g)[beef flavor base paste] to a bowl.
8. Pour in the boiling water and whisk until both pastes are completely dissolved.
9. Add (28g)[soybean oil] to a medium stockpot over medium heat until lightly shimmering.
10. Add (4 whole cloves)[garlic] and sauté until browned — do not let them blacken or the soup will turn bitter.
11. Remove garlic from the pot and set aside.
12. Roughly chop (210g)[onion], (112g)[carrot], and (105g)[celery].
13. Add onion, carrot, and celery to the pot and sauté, stirring frequently, until nicely caramelized.
14. Return garlic to the pot and add the dissolved stock.
15. Bring to a boil
16. Reduce to a simmer for 3 minutes.
17. Add (1.4kg)[water], (6g)[kosher salt], and (2g)[whole peppercorns].
18. Bring back to a boil, then reduce to a very light simmer for 45 minutes.
19. While simmering, skim any oil and fat from the top of the broth.

## Finish & Serve

20. Strain the soup through a fine mesh strainer, discarding the solids — do not press the vegetables against the strainer as this will cloud the broth.
21. Allow broth to cool slightly, then taste and adjust seasoning with additional [kosher salt] as needed.
22. Place a pinch of ()[french-fried onions] at the bottom of each bowl.
23. Add a few slices of [white button mushrooms] and a pinch of [green onions] on top.