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We all know that soup that they serve at the hibachi style steak houses and how good it is for being something so simple. It’s one of the main things that my kiddo happens to look forward to when we go, so a lot of years back - way back in 2013, I decided to try my hand at making the soup at home and it was a success!

Not only that, but I also made it in the crock pot, which meant that I didn’t have to have almost any hands on time. It’s definitely one of those ‘set it and forget it’ sort of things which makes it perfect for serving up as a part of an asian themed dinner.

Being as this recipe was so old (seriously my 12 year old was a toddler when I first made it), I decided to revisit it this week and I’m super glad that I did. Once again, my kiddo scarfed the soup down. I used a mix of white mushrooms and also some shiitake mushrooms. So feel free to use whichever you prefer. I also sliced my mushrooms really thinly with a kitchen mandolin.

This could also be made in the instant pot on the slow cook setting!

Crock Pot Japanese Onion Soup

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M

A homemade version of the mushroom soup that is traditionally served at hibachi steak houses! (Originally posted 9/16/13)

Ingredients

2 Medium Carrots
2 Medium Celery Stalks
2 Garlic Cloves, Smashed
6 C. Reduced Sodium Fat Free Vegetable or Chicken Broth
1 Medium Onion, Wedges
8 Oz. White or Shiitake Mushrooms, Sliced
4 Green Onions, Sliced (Optional Garnish)
Salt to Taste

Instructions

Place the 2 Medium Carrots, 2 Medium Celery Stalks, 2 Garlic Cloves, 6 C. Reduced Sodium Fat Free Vegetable or Chicken Broth, and 1 Medium Onion into a slow cooker or instant pot.
Cover and cook on high for 2-4 hours or low for 4-5 hours.
There isn't any reason to cut up the veggies because they are just there to cook in their flavors!
An hour before serving remove the cooked veggies from the crock pot with a slotted spoon and discard.
Season with salt to taste.
Place the 8 Oz. Mushrooms and 4 Green Onions into the crock pot with the broth.
Give it all a good stir.
Cover to cook for another hour or until the mushrooms are tender.
Divide among bowls and serve!

Recommended Products:

Yondu Vegetable Umami – Premium Plant-based Seasoning Sauce

Instant Pot Duo 7-in-1 Electric Pressure Cooker

Nutrition Facts

Calories

117

Fat (grams)

3 g

Sat. Fat (grams)

1 g

Carbs (grams)

15 g

Fiber (grams)

2 g

Net carbs

15 g

Sugar (grams)

7 g

Protein (grams)

8 g

Sodium (milligrams)

372 mg

Cholesterol (grams)

7 mg

Nutritional Claims: Paleo • Specific Carbs • Mediterranean • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher