Easy Hibachi Style Mushroom Soup

For many special occasions our family goes out for Hibachi, like I know so many yours do too.  I will be the first to ask to have Hibachi, not because I want to enjoy the show, which is cool { don’t get me wrong}, but I really love the food.

Next to the Yum Yum sauce {a recipe I am still perfecting at home}, the mushroom soup is normally one of the highlights of the meal for me. I know that sounds odd, but I love mushrooms, and getting a bonus free soup with your meal makes it taste all the better.

I came up with this recipe actually while I was doing the 3 Day Refresh.  On the program, you are allowed to have vegetable broth to as a snack between afternoon meals. I had never had vegetable broth before, but found through the program that it has only 15 calories per cup and packs awesome flavor.  To help amp up the broth while doing the program, I added a few sliced mushrooms {sort of a cheat move}.

On the second day, The Hubby asked me what I was eating, and if he could have some. He loved it.  Of all the things I make for him, I can’t believe this super basic, easy to make soup is what he asks for the most!  I whip up this soup pretty frequently during the week to go along with meals, because it is not only easy, but tasty.

The soup is nothing fancy, but it is a great start to any meal. I do believe they say that if you start a meal with a low calorie soup, you are less likely to over eat on the main dish. Something to think about 😉

You guys! I didn’t tell you the best part of this recipe yet….. drum roll please…..

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Easy Hibachi Style Mushroom Soup

Easy Hibachi Style Mushroom Soup


  • 32 oz vegetable stock
  • 8 oz whole white button mushrooms, thin sliced
  • 5 green onions
  • 1 teaspoon fresh cracked back pepper
  • 1/4 cup crispy fried onions (French's)


  1. In a medium sauce pan on high heat, bring to a boil vegetable stock. Do no use low sodium broth.
  2. While waiting for the broth to boil, slice mushrooms very thin and chop greens of onions into 1/4" pieces, minus the bottom 2" of onion (white part). You can use less onion if you prefer.
  3. Add mushrooms, green onion and black pepper to boiling vegetable broth. Stir and bring back to a boil.
  4. Boil for 3 minutes then remove from heat.
  5. Garnish with crispy fried onions. Serve immediately.
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About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!

18 thoughts on “Easy Hibachi Style Mushroom Soup

  1. So good. After living in Japan for three years, I love the simple soup courses that I would have at so many restaurants. This reminds me of those soups-it looks delicious!

  2. mhmm I LOVE this soup at restaurants! I am so happy I found this recipe, pinning for later 🙂

  3. Yum! This looks delicious. We have everything on hand so I may be making this soon 🙂

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