Copycat Benihana Onion Soup Recipes

BENIHANA ONION SOUP

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.

COPYCAT BENIHANA ONION SOUP RECIPE

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.

BENIHANA JAPANESE ONION SOUP

Steps:

• Combine chicken broth and water in a large saucepan over high heat.
• Slice the white onion in half, then coarsely chop one half (save the other half for later).
• Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat.
• Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
• When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
• To serve soup, ladle about 1 cup of broth into a bowl.
• Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.