You know those Japanese steak houses where they cook on that big flat top in front of you and do the exact same tricks every time? The volcano onion stack, shaping the rice into a big heart, catching the shrimp tails in their jacket pockets, and clanking their spatulas on the flat top to make beautiful Hibachi music for the entire 30 minute cooking process?
I love those places.
My favorite two parts are the pink/white sauce they give you (which is probs like 99.9% mayonnaise…healthy) that I basically drown all my food in – especially the rice, and the soup they bring you at the beginning.
It’s such a simple little soup, but for some reason it is sooo delicious and so comforting.
I’m not sure why I never tried to recreate it at home before. I think I assumed that since the broth is so flavorful that it would probably be really complicated to make…like simmering beef bones and pig hooves and 60 different types of vegetables all day.
Which might be how the traditional, legit way of making this soup is…but this version that I am about to share with you is the easiest thing ever and tastes just as good! I promise!
So I want to clarify what I mean by “the easiest thing ever.” It is literally the easiest recipe I have probably ever made or posted on The Garlic Diaries before. Here are the steps to make this soup:
Pour broth in pot. Add onions, garlic, and mushrooms. Simmer for 45 minutes. Slice garnishes.
And that’s it.
I almost shouldn’t even put it on here as a recipe…but I am anyway because it’s supa tast-ayyy.
I hate hate hate hate HATE mushrooms, by the way. I didn’t add them to the top of my soup, but I did simmer a few of them in the broth along with the onions and garlic. If you are a mushroom hater, don’t worry!! You don’t taste them in the broth, they just add a little earthiness and depth.
I realized while writing this that I forgot to tell you about our one year anniversary trip in my last post!
We drove to Kansas City eaaaarly Saturday morning, got there at about 10 o’clock, and spent the day at this theme park/water park called Worlds of Fun and Oceans of Fun. We had a pretty awesome time there, but basically all of the roller coasters were broken. It actually became humerous after a little while because it was just so ridiculous. We walked up to like 5 different roller coasters and they were like…nope…it’s shut down right now.
So that was a little frustrating, but we were able to laugh about it – and they ended up opening several back up throughout the day, so we only really missed out on like 2.
So that’s what we did until about 5, and then we checked into our fancy shmancy hotel where the front desk lady proceeded to tell us that we could have gotten the room for $200 dollars less if we booked through the hotel instead of Expedia because we are military….awesome. That was fun to hear.
Then we spent about an hour at the hotel rooftop pool (fannnccaayyy), which was SO SO fun. That might have been my favorite part of the trip. The pool was awesome, and we just swam around and talked for a while. And it felt really amazing outside. And we were drinking a cocktail out of a water bottle. Yeah, we’re classy.
Theeen we showered, got ready, and went out to this DE-licious restaurant called Jax Fish House and Oyster Bar. We got three different types of cooked oysters – all BOMB. Then we shared a bowl of seafood chowder which was quite possibly the best thing I have ever eaten EVER. Seth got shrimp for dinner and I got fish, and then the waiter convinced us to get this insanely good dessert even though I was already painfully full.
After that we went out to a bar where they were playing live jazz music, and Seth decided to order a Manhattan because he had never had one and it’s a famous drink. He hated it and said it was literally straight liquor – but of course he drank it anyway. We stayed there till about 12:30 and then walked back to our hotel. We were staying on the 34th floor, and the view was amazing – especially at night with all the lights from the city.
Overall, it was an absolutely amazing weekend! Definitely my favorite anniversary celebration so far. Traveling together is just so fun. Even if it’s only a few hours away!
You guys have to try this simple, delicious, flavorful, comforting soup!
I hope you all have an amazing weekend – we have a four day weekend so today feels like Friday, whooooooooooooooooooooooop!Print
Hibachi Soup with Mushrooms and Crispy Onions
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 8 small bowls 1x
- 1 32 oz box chicken stock/broth
- 1 32 oz box beef stock/broth
- 1 onion, peeled and quartered
- 10 cloves of garlic, peeled
- 3 mushrooms (we used baby portabella, but you can use any mushroom you want) plus extra for topping
- 5–10 green onions, sliced
- French fried onions (like what you use for green bean casserole)
- Pour the two broths in a large pot
- Add in the onion, garlic, and mushrooms
- Bring to a boil
- Reduce to a simmer and cook for 45 minutes
- Remove the vegetables and season with salt to taste (this will depend on your taste preference, but we ended up needing a pretty decent amount)
- Top with thinly sliced mushrooms, green onions, and french fried onions
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
Want more yummy soup recipes? Check these out: