Easy Japanese Steakhouse Soup Recipe - Allrecipes.com
Easy Japanese Steakhouse Soup Recipe
  • READY IN 40 mins

Easy Japanese Steakhouse Soup

Recipe by  

"This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
  2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.
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Reviews More Reviews

Jan 13, 2010

This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garlic, scallions, & mushrooms than the original recipe called for because we like a chunky soup. I omitted the carrots. This tastes just like the soup at our favorite (upscale) restaurant. Thanks for sharing!!

 
Jul 07, 2010

First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did add extra ginger and garlic (as we like it) and only 1 cubed chicken breast, which was quite enough chicken. I also added diced potato to chunk it up since I didn't have the mushrooms or snow peas. I wish I did, it would have really added to the soup! Will try some kale in it next time, too. DH said it was fantastic, better than what our 3 local Japanese steakhouse and our sushi bars serve. He said I have to make it again - often. He also said it was his new favorite soup!

 
Sep 25, 2011

This is a nice and light soup I did add some bean sprouts and shredded carrots.

 
Sep 16, 2011

This was pretty good. It seemed a little bland, but I'm not sure what else you could add, maybe more garlic? Next time I will cook the vegetables longer, we don't like crunchy vegetables in our soup.

 
Jan 11, 2012

A very quick and easy dish. My GF and I were surprised at how good it tasted, and the calorie count allowed us to go back for seconds without feeling guilty.

 
Feb 11, 2013

This recipe was really good! I doubled the ingredients for the broth and added some whole wheat noodles to it before adding in the veggies. I didn't add the snow peas since I didn't have them. I will definitely make this again!

 
Dec 31, 2012

Super easy and tasty, and a great cure for a sore throat. I skipped the scallions and peas because I didn't have any, and doubled the mushrooms to add a little more bulk. I also doubled the garlic as others said it was a bit bland without. All in all, really tasty!

 
Nov 08, 2013

My family enjoys this soup more the the restaurant version.

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 1005 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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