Howdy y’all! As a born-and-raised Texan, there’s nothing I love more than a warm, comforting soup on a chilly evening. That’s why I’m excited to share with you one of my all-time favorite soup recipes – a copycat hibachi soup that’s both easy to make and packed with flavor.
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This soup is not only easy to make but also incredibly versatile. You can swap out the mushrooms for other veggies or add some protein like tofu or shrimp to make it a heartier meal. I personally love adding some chili flakes to give it a little kick.
So, if you’re feeling adventurous and want to try something new, give this copycat hibachi soup recipe a go. It’s a simple and delicious way to add a little bit of that hibachi magic into your own kitchen.
Growing up, I used to celebrate all of my birthdays at the local hibachi grill with my friends and family. We would always end the meal with a big scoop of fried ice cream, which was the perfect sweet treat to complement the savory flavors of the meal.
Whenever I’m feeling homesick or nostalgic, I always turn to hibachi-style cuisine to remind me of those good old days. That’s why this copycat hibachi soup recipe is so special to me – it brings back fond memories of those birthday celebrations and the delicious food we enjoyed together.
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And that’s why this copycat hibachi soup recipe is so special to me – it brings back fond memories of those birthday celebrations and the delicious food we enjoyed together. So if you’re looking to bring a little bit of that hibachi magic into your own kitchen, give this recipe a try and let me know what you think in the comments below.
For another great soup recipe, click here.
Copycat Hibachi Mushroom Onion Soup
Ingredients
- 4 cups Chicken Broth
- 1 cup Sliced Mushrooms
- ¼ cup Soy Sauce
- 2 tsp Sugar
- 1 tsp Sesame Oil
- ½ tsp Salt
- 2 cloves Garlic, Minced
- ¼ tsp Ground Black Pepper
- ¼ cup Chopped Scallions
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the mushrooms, soy sauce, sugar, sesame oil, salt, garlic, and black pepper to the pot.
- Stir to combine.
- Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, until the mushrooms are tender.
- Add the scallions and cooked rice to the pot.
- Stir to combine and let the soup simmer for an additional 5 minutes.
- Serve the soup hot and enjoy!
