How long does the benihana onion soup recipe take from start to table?

About 25–30 minutes total: quick sauté, a short simmer, then mushrooms and scallions at the end.

Can I freeze the benihana onion soup recipe with mushrooms and scallions?

Freeze the broth alone for best texture. Add mushrooms and scallions after reheating so they stay fresh-tasting.

What protein works best in the benihana onion soup recipe?

Thinly sliced chicken or shrimp poached in the last 2–3 minutes; an egg ribbon is great when you want something lighter.

How do I keep the benihana onion soup recipe gluten-free?

Use tamari and a certified gluten-free broth, and keep utensils/cutting boards separate to avoid cross-contact.

Why is my benihana onion soup recipe too salty, and how can I fix it?

Dilute with a splash of water or unsalted broth, then brighten with ginger, scallions, or lemon instead of more soy.

Benihana Onion Soup Recipe For Cozy Weeknights

Name: Benihana Onion Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 cups yellow onions, thinly sliced; ½ cup carrots, sliced; ½ cup celery, sliced; 2 cloves garlic, minced; 6–8 thin slices fresh ginger; 1 cup mushrooms (shiitake or button), sliced; ½ cup scallions (green onions), thinly sliced, divided; 6 cups broth (chicken, vegetable, or light dashi); 1–2 tbsp soy sauce or tamari; 1 tbsp oil or butter; Salt and pepper, to taste

Description

Light and savory Benihana onion soup recipe with onions, mushrooms, and scallions. A cozy, family-friendly Japanese-style starter.

Ingredients

Scale

2 cups yellow onions, thinly sliced
½ cup carrots, sliced
½ cup celery, sliced
2 cloves garlic, minced
6–8 thin slices fresh ginger
1 cup mushrooms (shiitake or button), sliced
½ cup scallions (green onions), thinly sliced, divided
6 cups broth (chicken, vegetable, or light dashi)
1–2 tbsp soy sauce or tamari
1 tbsp oil or butter
Salt and pepper, to taste

Instructions

Sauté aromatics: Heat 1 tbsp oil in a medium pot over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until onions are translucent. Stir in garlic and ginger for 30 seconds.
Build broth: Pour in 6 cups broth and add 1–2 tbsp soy sauce or tamari. Bring to a boil, reduce to a simmer 10–12 minutes until vegetables are tender.
Add mushrooms and scallions: Stir in mushrooms and half the scallions. Simmer 3–5 minutes until mushrooms are tender.
Taste and balance: Season with salt and pepper. Add extra tamari if desired.
Optional variations: Add thin chicken or shrimp slices, whisked egg ribbon, cooked rice, noodles, or zucchini noodles as desired.
Serve: Ladle into bowls and garnish with remaining scallions.

Notes

Use tamari and certified gluten-free broth for celiac-safe cooking.
Vegetarian/vegan: use vegetable broth or kombu–shiitake dashi, and oil instead of butter.
Keto/low carb: swap noodles for zucchini noodles, keep carrots lighter.
Low sodium: start with low-sodium broth and finish with lemon or scallions instead of extra salt.
Nutrition estimates are approximate and may vary based on ingredients used.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl (about 1 cup)
Calories: 60
Sugar: 2g
Sodium: 450mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: benihana onion soup recipe