I love the onion soup they serve at Benihana and after a search online to find a good copy cat of the recipe, I promptly made some for tonight’s dinner. It turned out great and was really easy to prepare too! My kids complained that there was not enough for seconds. It tells me something when my kids want more. I have a feeling I will be making this again in the near future.
Meemo’s Kitchen was the website where I found the recipe. I did not make too many changes to it.
Asian Onion Soup – adapted from Meemo’s Kitchen
- 4 cups canned chicken broth
- 2 cups water
- 1/2 onion, coarsely chopped
- 1 celery stalk, cut into 4 inch stalks
- 1 large carrot, peeled and cut into chunks
- 1 teaspoon salt
- 1/2 onion, thinly sliced into rings and separated
- 1 cup milk
- 1 cup flour
- 1 cup vegetable oil, for frying
Additional ingredients for soup bowls:
- 6 medium mushrooms, thinly sliced
- 4 green onions, thinly sliced (green part only)
To make the soup: Pour the chicken broth and water in a large saucepan. Add onion, celery, carrots, and salt. Bring to a boil and then turn heat down to medium and allow to simmer for 15-30 minutes. Remove the onions, celery, and carrots from the broth.
While the soup is cooking: prepare the french fried onion rings. Dip the onion rings first in milk and then toss in flour to coat. Bring a cup of oil to temperature over high heat and fry the onions until golden brown (in batches so you don’t crowd the pan). Remove the fried onion rings with a slotted spoon and allow them to drain on paper towels.
To serve: Place slices of fried onion rings in bottom of bowl along with a few green onion slices and sliced mushrooms. Pour broth over them with a ladle. Enjoy!
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February 26, 2015 at 10:22 am
I tried to make this, but the vegetables didn’t put any taste into the broth. Why remove the vegetables? Seems like a waste. I let the vegetables stay in the soup, it didn’t make any difference.
February 28, 2015 at 8:22 pm
I am sorry you did not like it much! This recipe is meant to replicate the soup similar to Benihana. I ate there last weekend (for my daughter’s 18th Birthday) and their soup only has mushrooms and breaded onions served in a pretty clear broth. In a pinch I just use a prepared broth. Thanks for stopping by and leaving a constructive comment. 🙂 I do appreciate honest feedback. Happy cooking.
July 26, 2015 at 11:36 am
Love this soup! I used a short cut because I was in a hurry, and it was really good! I used Swanson’s Chicken Stock instead of chicken broth (it includes the veggies). It has an awesome flavor! I also used Frenches Fried Onions (like the ones used in green bean casserole) along with fresh mushrooms and green onions. It was a quick, easy and light meal with a salad, after work. My husband scarfed it down!
July 24, 2017 at 9:05 am
I am a Benihana groupie I just want to move in and eat with them everyday.
This is what the broth is missing in her recipe a beef broth and then the water.
Yes you can try to find a light beef broth and do the steps that’s if you want to
but just try it. MY WAY IS THE BEST…….
July 26, 2017 at 9:32 am
Thank you Friday – that is an excellent suggestion!