Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Asian Onion Soup

6 Comments

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

Serves 6

Soup Ingredients:

  • 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

Fried Onions:

  • 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!

Printable Recipe

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

6 thoughts on “Asian Onion Soup

  1. Pingback: Another pinterest adventure. | Mommy Rhetoric

  2. 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.

    • 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.

  3. 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!

  4. Hi everybody

    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…….

    FRIDAY

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