Instant Pot Hibachi Soup Recipes

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HIBACHI JAPANESE CLEAR SOUP



Hibachi Japanese Clear Soup image

Japanese Clear Soup is a classic hibachi starter that is flavorful, healthy, and easier than you think to make at home!

Provided by Melissa Riker

Categories     soup

Time 1h10m

Yield 8

Number Of Ingredients 9

1 tablespoon sesame oil (can use canola oil or peanut oil to substitute)
1 onions, diced
1 carrot, peeled and chopped
4 cloves garlic, minced
3 inches fresh ginger, peeled and chopped
8 cups chicken broth
4 cups beef broth
4 cups water
mushrooms and green onion for serving

Steps:

  • Chop vegetables into 1 inch pieces.
  • In a large stockpot, heat oil over medium-high heat. Add vegetables and sear to caramelize the outside. Be careful not to burn the garlic.
  • Add both broths and water to the pot and bring to a boil.
  • Reduce heat and simmer 1 hour.
  • Use a slotted spoon to remove veggies.
  • Serve with thinly sliced mushroom and chopped green onion.

Nutrition Facts : Calories 55 calories, Sugar 3.5 g, Sodium 963.1 mg, Fat 2.3 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 1.1 g, Protein 3 g, Cholesterol 3.7 mg

INSTANT POT HIBACHI SOUP



Instant Pot Hibachi Soup image

If you love the Hibachi Soup that is served at Japanese Steak House Restaurant, you're going to love this homemade Instant Pot Hibachi Soup recipe!

Provided by Angie - BigBearsWife.com

Categories     Soups

Time 30m

Number Of Ingredients 12

1 celery stalk, diced
7 baby carrots, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon grated ginger
1 teaspoon sesame oil
2 teaspoon soy sauce
1 teaspoon sriracha
2 tablespoons vegetable bouillon
6 cups water
1 cup button mushrooms, thinly sliced
½ c scallions, sliced

Steps:

  • Prepare all the vegetables. Dice carrots and celery. Add the celery, carrots, garlic powder, onion powder, grated ginger, sesame oil, soy sauce, sriracha, bouillon and water to the Instant Pot. Set to manual high pressure for 2 minutes. When the cooking is done, allow a natural pressure release for 5 minutes and then quick release any remaining pressure. Place the mushroom slices and scallions in the serving bowls. Strain the broth. Ladle the soup over the veggies and serve. Add additional soy sauce or sriracha if desired.

Nutrition Facts : Calories 30 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 228 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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