The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 27, 2009
We added Black Thread fungus and the juices into the stock. Excellent, not enough onion though, never are.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 18, 2009
It was very good, I was pleased with how it came out. No it's not Benihana's but still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 30, 2009
I made this and it was great. The only thing I changed was I added a couple Tbs. miso and some tofu cubes.
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Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA
Living In: Hermiston, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 29, 2009
I changed it up a little bit and it worked out great! What I did was double the recipe up by adding a whole stalk of celery and carrots. On the chicken stock I did one small can of chick broth and did 4-6 beef bouillon cubes..One thing to make it taste better is add more ginger like a tablespoon or 2... Strain it 3 or 4 times.. I strained it 2 normally and once using a coffee filter..Taking out the stringy pieces of mushroom that fall apart helps it taste better...Cook longer than 45 minutes!! Enjoy:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 22, 2009
This was super yummy. I used all beef broth. When I pulled out the veggies I put in an additional half an onion and a tsp more ginger. I also added some cooked udon noodles for a full meal. Sooo good. We loved it!!!
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 7, 2009
This is probably what authentic Japanese onion soup tastes like but, it just didn't taste like the same type of soup I have tasted in Japanese restaurants. The first time, I followed the recipe, just as it is written. The color of the broth was very pale and lacked flavor. The second time, I used only beef broth for the liquid and garnished each bowl with french fried onions. Magnificent!
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
Living In: Al Qurrayah, Northern, Bahrain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 8, 2009
This was fantastic - better than our favorite restaurant. Only change, omit the chicken stock and add 1 teaspoon of chicken boullion granules. And don't bother dicing up the veggies, just do a rough chop since they are discarded anyway.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 22, 2009
Great flavor, just needed a little salt to bring it out. Just a little.
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Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 10, 2009
This was very close to what my wife and I get at the Japanese resteraunts. Fairly simple and very tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 21, 2009
I loved this so much it was hard not to eat it all!!! The first time I made it, I didn't have the carrots...this time I did. I like it better without the carrots! Takes away from the flavor and neutralizes it too much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 19, 2009
Delicious! I've been craving this kind of soup for a couple of days now and I was going to just buy it, but I decided to make it. I actually used about 2 quarts of chicken broth and only a little water (maybe 1/2 quart water). I think the amount of water is maybe why some members complained about lack of flavor. I also sauteed the veggies in a little soy sauce before putting them in the broth. Awesome and super easy dish!
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 23, 2008
This recipe was awesome! It was exactly what I wanted. I ended up using 2 extra large beef boullion cubes and 2 extra large chicken boullion cubes, and it was perfect. I would definately make this again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 30, 2008
Not what I'd hoped for at all. Not alot of flavor and didn't taste like the yummy soup you get in the Japanese restaurants at all. Oh well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 15, 2008
This is wonderful. I don't know why some people said it didn't taste like much because it has a ton of flavor. Along with the fresh chives I also added some French's fried onions (like what you use on green bean casserole) and it made it even better!! Not much effort for great results.
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Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 8, 2008
After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.13 star rating.
Reviewed: May 9, 2008
I followed the recipe exactly, and there wasn't a single person in my family that was able to eat a bowl of this soup.
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Cooking Level: Intermediate

Living In: Riverview, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 4, 2008
pretty good very simple (taste)
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kc

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 4, 2008
this was wonderful
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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 8, 2008
Maybe I did something wrong here, but my roommate says it tasted like "slightly flavored water" I agree. I followed all the directions, except mushrooms, and all I got was a pot full of oniony flavored water. I thought that only 3 teaspoons of bouillon and 2 tablespoons of stock sounded like a small amount...
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Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA
Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 3, 2008
I am so happy that I found this recipe, even though I did alter it just a bit by adding more chicken stock and some black pepper for more of a bite just like at my local Japanese Steak House. Thanks so much for posting such a delicious and yummy recipe that warms the heart and soul! ♥ Cuddlebear90
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