If you love the Hibachi Soup that is served at Japanese Steak House Restaurant, you’re going to love this homemade Instant Pot Hibachi Soup recipe!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
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I love Japanese Steakhouse restaurants and the soup that they serve at the hibachi restaurants. The salads there are ok but I love the soup. This soup, some hibachi shrimp and a place of fried rice is all I need to be a happy girl! haha
| This soup is perfect for a DIY hibachi night at home with homemade Japanese White Sauce, also known as YUM YUM SAUCE |
QUICK GLANCE AT INGREDIENTS FOR Instant Pot Hibachi Soup:
- celery
- carrots
- onion powder
- garlic powder
- grated ginger
- sesame oil
- soy sauce
- sriracha
- vegetable bouillon
- water
- mushrooms
- scallions
(AMOUNTS IN RECIPE CARD BELOW)
How to make Hibachi Soup:
- Prepare all the vegetables.
Dice the carrots and celery.
- Adding ingredients to instant po
Add the celery, carrots, garlic powder, grated ginger, sesame oil, soy sauce, sriracha, bouillon and water to the Instant Pot. Set to manual high pressure for 2 minutes. When the cooking is done, allow a natural pressure release for 5 minutes and then quick release any remaining pressure.
- Prep soup bowls
Place the mushroom slices and scallions in the serving bowls.
- Ladle the soup!
Strain the broth. Ladle the soup over the veggies and serve
- Garnish soup.
Add additional soy sauce or sriracha if desired.
Frequently Asked Questions & Expert Tips
Yes! You can make it ahead of time and just reheat it when you’re ready to serve it. It actually taste better when made ahead because it gives the soup flavors time to deepen.
It is! It’s got vegetables and it’s only about 30 calories per cup.
Sure! Just cook noodle according to the package directions and place them into the bowls with the mushrooms and scallions. Then ladle the broth over the mushrooms and noodles.
Japanese Clear Soup aka hibachi soup is a broth style soup made with vegetables, and/or meat and then toped scallions and sliced mushrooms.
It is! It’s normally called Clear Soup or Japanese Onion Soup. However, we don’t make it with onions because my husband is allergic to them. If you don’t want to use the onion powder in this recipe you can sauté an onion or 2 and add it to the vegetables in the instant pot.
Serving Suggestions
This homemade hibachi soup is great not only great for serving with homemade Japanese steakhouse recipes but it’s perfect for serving up as an appetizer before Cajun Shrimp Cauliflower Rice Bowls, Roasted Asparagus Mushroom Shrimp Sheet Pan Meal or the Roasted Smoked Bratwurst and Summer Squash.
More Soup Recipes:
- Homemade Broccoli and Cheese Soup
- Shortcut Shrimp Ramen
- 5 Ingredient Ravioli Soup
- Chicken and Vegetable Noodle Soup
Instant Pot Hibachi Soup
Instant Pot Hibachi Soup
If you love the Hibachi Soup that is served at Japanese Steak House Restaurant, you’re going to love this homemade Instant Pot Hibachi Soup recipe!
Ingredients
- 1 celery stalk, diced
- 7 baby carrots, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2 teaspoon soy sauce
- 1 teaspoon sriracha
- 2 tablespoons vegetable bouillon
- 6 cups water
- 1 cup button mushrooms, thinly sliced
- ½ c scallions, sliced
Instructions
Prepare all the vegetables. Dice carrots and celery.
Add the celery, carrots, garlic powder, onion powder, grated ginger, sesame oil, soy sauce, sriracha, bouillon and water to the Instant Pot.
Set to manual high pressure for 2 minutes.
When the cooking is done, allow a natural pressure release for 5 minutes and then quick release any remaining pressure.
Place the mushroom slices and scallions in the serving bowls. Strain the broth.
Ladle the soup over the veggies and serve.
Add additional soy sauce or sriracha if desired.
Notes
Add additional soy sauce or sriracha is perfect for garnish!
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 228mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g
This data was provided and calculated by Nutritionix on 6/5/2021 - calories and nutrition may change based on amounts and brands.
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Great recipe but I left out the siracha – my family is not into spicy food, and changed the garlic powder to 1 tablespoon minced garlic and the onion powder to 1/2 finely grated onion which I grated directly into the pressure cooker pot. They both disolve in the pressure cooker or when you press them thru a mesh strainer.