READY IN 40 mins

Easy Japanese Steakhouse Soup

Read Reviews (7)

"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." — Cooking kid

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

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!!

—Luv2Cook

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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!

—KETHRAE

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10 Ratings

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Sep 25, 2011

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

—ellemae3

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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.

—kellieann

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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.

—Talius-LH

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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!

—KylieVan

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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!

—Forest Chef

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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.

Nutritional Information

Easy Japanese Steakhouse Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 95
Calories from Fat: 16

% Daily Value *
Total Fat 1.8g 3 %
Saturated Fat 0.5g 3 %
Cholesterol 30mg 10 %
Sodium 1005mg 40 %
Potassium 273mg 8 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 1.7g 7 %
Protein 13.5g 27 %
Sugars 2.8g
Vitamin A 59 %
Vitamin C 33 %
Calcium 5 %
Iron 14 %
** Thiamin 9 %
** Niacin 52 %
** Vitamin B6 15 %
** Magnesium 9 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.