Monday, February 13, 2012

Hibachi Soup

We like to frequent our local Japanese Steakhouse for special dinners, like my birthday!  One of my favorite parts of the experience is the soup that they serve.  I love brothy soups and this is the perfect brothy soup.

It can also be made gluten free by using gluten free bouillon cubes and skipping out on the french fried onions (or making your own).  Not all bouillon cubes are gluten free but these are.  I know that my local grocery store sells them.

Hibachi Soup:
(found on Pinterest, from Cooking with Carrie)

1/2 stalk celery, chopped
1 small onion, chopped
2 carrots, chopped
2 tablespoons ginger, chopped
3 garlic cloves, minced
2 tablespoons chicken bouillon granules
3 tablespoons beef bouillon granules
1 cup thinly sliced mushrooms
2 quarts water (8 cups)
French fried onions

In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.

After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top.

1 comment:

  1. Oh wow! So glad you posted this! Can't wait to make it!