Copycat Benihana Onion Soup – Easy To Make At Home

My children love to eat out at Japanese hibachi houses and requested that I figure out how to make a copycat Benihana onion soup for them this week. It’s been MONTHS since we’ve been to this restaurant, but my family was THRILLED with what I put together.

Copycat Benihana Onion Soup – Easy To Make At Home

Now, before I get into this recipe, please note, this is a quick fix version of Japanese House onion soup. There are so many BETTER VERSIONS online – I am not even going to lie. This is for the mom who wants to whip up something FAST and EASY and that your kids will EAT. There wasn’t a DROP left at the dinner table after I served this.

Truth be told, I actually really loved the way it turned out as well. Is this how they make it? Absolutely not. But 5 months into lockdown and limited restaurant visits, this will do.

Copycat Benihana Onion Soup Ingredients

• 1/2 onion
• 2 tablespoons of oil – to saute the onion
• Seasoning packet of Ramen Noodles
• 3 large mushrooms – chopped
• 4 cups of water
• 4 shakes of soy sauces
• 1 tablespoon of butter
• 1 tablespoon of Italian seasoning

How To Make Benihana Onion Soup

Towards the tail end of this “Cook With Me Vlog“, I show you how I make this soup if you want to watch me in action. Otherwise, here are the instructions.

Sautee 1/2 of an onion in 2 tablespoons of oil over medium heat. Then add in your chopped mushrooms. Cook for a few minutes.

Add in your water, ramen seasoning packet, and italian seasoning, and bring to a boil. Cover. Right before serving, add in your soy sauce and butter. Cook for a few more minutes and then serve. Enjoy!

Variation: I would consider adding in the ramen to give this a different spin. I know that the Benihana Onion Soup does not have any noodles traditionally, but after I served it to the kids I wondered about those noodles. Maybe even an egg! Just something to think about.

Chunky Vegetables Vs. The More Traditional Feel

Are you going to try this Benihana soup? I hope you do! I made the mushrooms and onions extra chunky because I wanted this appetizer to feel hearty – but again – that isn’t the VIBE you get while at the actual restaurant.

While dining in, it’s more of a broth soup with a touch of vegetables. You decide how you’d like to serve it. This is my take because I wanted to load my kids up on mushrooms!

Other Soup Recipes

• Easy Chicken Tortilla Soup Recipe
• Hearty Instant Pot Beef Stew Recipe
• Inside The Kitchen: Butternut Squash Soup
• Loaded Baked Potato Soup
• Do It Yourself Ramen Noodle Soup Recipe
• Chicken Noodle Soup Recipe 
• Creamy Chicken With White Wine Mushroom Sauce
• Homemade Slow Cooker Split Pea Soup
• Homemade French Onion Soup Recipe