I have searched the internet for 4 years now after having clear soup served to me as a kid back in the 2000s at a Sakura's steakhouse. Only now, when randomly looking through my RUclips feed does this video FINALLY grace me with its presence.
There’s a Sakura steakhouse by me and while it is likely not the same chain it still had amazing food! I’m glad you’re looking to recreate delicious memories 🥰
Another tip is that most soybean oil, at least here in the United States, isn't sold strictly as Soybean oil, it's usually sold as "Vegetable Oil," but when you look at the ingredients on the container the only ingredient is Soybean Oil.
Made the grocery store version: AMAZING!!! Thank you so much! My mom is having a procedure tomorrow and can only have jello and broth and she loved this so much!
That is wonderful, Jessica! I'm really happy your mom loved the soup! Your comment totally made my day!! I hope your mother is alright! Send her my regards!
In benihana reyadh saudi Arabia, we use beef scrap, celery, onions, carrot, garlic for soup stock, first we bake the beef and garlic until turn to brown, then combine all the ingredients to a big casserole with full water, then add salt and corn pepper, then cook it for about 8 to 9 hours, then strain the stock to other big casserole and this is the final product.
Y’all still do the original recipe. That’s the way Benihana used to do it. I think they changed after the corporate buyout. Good to know some places still do it the right way!
I love how you show the exact brands they use to make their broth because that's truly the key. I have been making the same egg drop soup as a local Chinese restaurant for years. One time they let me in the kitchen to read a label when I asked questions about an allergen in their food. In seconds I looked around and saw every brand of everything they used out in the open and the chef using a certain brand of Chinese canned chicken broth to make the soup. So I started buying the same brand at an Asian market. I also took the time to read everything's ingredients at the market so I'd always know what brands I could use or restaurants could use in my food.
We have been Benihana customers for over 20 years and we love their food. Recently, I tried all your Benihana recipes from sauces to fried rice to soup etc… Amazing, everything tasted exactly like the restaurant version. Thank you so much 🙏🏻🙏🏻
I'm from Alabama, and we have a place called Kobe Japanese steakhouse. They are famous primarily for the heavenly clear onion soup they serve only during dinner at the Hibachi tables. I'm so glad I can make it now.
This recipe is spot on. The taste is just right!! I highly recommend it. Next time I make it, I will start with 1 tsp of salt in the simmering broth, instead of 2. You can always add more. Just wow.
You are 100% correct on the recipes found on line that claim to be the exact recipe. Have tried several and nothing comes close. Looking forward to your expertise. Cannot thank you enough, especially with flu season and in the middle of this pandemic. You are a blessing. Thank you so, so, much. Liked and shared!
@@kirktown2046 i just made this and holy shit, do not make it when youre hungry because it smells like heaven in a broth. I cannot recommend this enough im using as a side dish and im pretty sure its going to be gone before anything else😩🤒
@@christopherbubeck5901 i only had olive oil on hand and it was still really good. I will say i subbed out some salt for MSG and that made a massive difference. I also didnt have the exact stock brands but if you follow the measurements it still turns out great!
I couldn’t find soybean oil at Walmart when I went, turns out, it’s just labeled “vegetable oil”. Checked the ingredients: 100% Soybean oil. Hope that helps!
This is GREAT! Didn't want to buy the haco brand stuff and wait for it, so I went with the second method and its exactly as advertised. Really easy to follow, concise and simple instructions. Thanks for the great recipe, definitely going to keep checking out your videos.
Just discovered your channel. I'm glad I did! Your channel is not the typical recipe and cook channel but you really explain why you do things a certain way or why certain ingredients are used. It's like an educational cooking channel.
Thank you, Jomar! That's exactly what I'm trying to do! I wanted to add a bit more of the thought process behind recipes instead of just doing a 'how-to' video! I really appreciate your comment! Totally made my day!! :)
Thank you so much for this. Love the fact that you gave the original brands and the grocery store options. I will be making the grocery store option. I've been looking for this recipe for a long time. Thank you!
I want to thank you so much for this recipe!!! I’ve been trying (and not succeeding) to make this soup using other recipes for a few years now!!! This video got recommended to me a month ago and I’m on my third attempt at making this. It really does taste incredibly similar with the grocery store ingredients.
Thank goodness I found your video! I am obsessed with this soup and always order more than one bowl (it gets pricey)! I made another recipe before and it was horrible. This is so close if not the same version as the Japanese restaurants. I’m also very happy to know they don’t actually use bones (new cook here) and the veggies are so easy to make this soup! A million times thank you for taking your time to share this informative content!
I love Benihana's soup *SO* much and have tried numerous recipes online but could never get it right. I'm so glad I found your videos! I just ordered the bases and can't wait to try it out. I'll be using your recipes for the sauces (mustard and ginger), garlic butter, and ginger salad dressing to level up my home cooking. Thank you so much! 😊
I promised myself I'd come back and Like the video if it was good. Holy hell it's super close to the restaurant's soup. I did the store variant and it was a quick amd easy dish to make. Very happy with the outcome. Definitely try out this recipe!!!
@@Jolly_Chief I can never find the condensed chicken stock so I add regular chicken stock and a little bit of chicken boullion, but for the condensed beef stock I use the whole can.
this is awesome! it made me realize why my pho broth I've been making at home was so off too lol, I kept trying to find answers on google about vegetable and spice extraction time for broth and nothing good was ever coming up 😭
Hello!! Thank you so much! If you're interested in the concept of peak extraction times, I go over it in a bit more depth in the ramen video (the 'making world class ramen with Walmart ingredients). It's a very interesting concept! I hope it helps you out on your pho journey! I'll be doing a pho video in the future! Not sure when, though! Thanks again for watching!!
So glad you substitute for ingredients that are easier to find when you don't live near an international food market. I come from a very small town so have to make due with whatever my two big supermarkets carry. 😅 This is one of my all time favorite dishes and I'm glad I can make it at home now instead of driving hours to the nearest hibachi restaurant.
I have made this recipe at least 15 times over the last few months- different variations here and there, but always turns out spot on and so tasty. Thank you! This is my favorite soup.
God. Bless your soul for fulfilling my dreams to make homemade versions of food you could only buy from restaurants. I wish to be able to know several recipes by the time I move out after college so I don’t have to worry about eating unfulfilling food. Again, THANK YOU!!
Thank you, ZeMoi! I'm really glad to be of service! I've got a bunch more videos in the works and I'll be publishing them regularly within the next few weeks! Thanks for the kind words! I really appreciate you!
And FYI, in the USA soybean oil is generally called vegetable oil, even though it's just 100% soybean oil. You don't need to go to a fancy Asian place, every store has "vegetable oil".
Tatiana! I was really surprised at how good HACO stock bases are! I typically make homemade stocks and broths, but it was easily the best premade version I've ever used before. Plus, they don't need to be refrigerated and they basically last forever! Thanks again for the kind words! I really appreciate you!
My brother-in-law is on an all-liquid diet, I ordered the exact ingredients and adjust with salt to taste.....I hoping he like but we my wife and I tried the results and its great....
Thank you so much for this Jason. I learned so much from you, not only about the soup, but about the difference between stock vs. Consomme and extracting the flavor from the vegetables. Wow! Thanks again!!
Thanks, @Jason! I was just speaking with my mom and girlfriend about the great mushroom soup Japanese restaurants tend to have. We will making this tonight! Great clear video. You’ve got a new subscriber. :D
Dannnnng, you got some of the insider tips at Benihana?! Kickin it with Rocky, huh?! :) Can't wait to try or should I said, can't wait to have Dan make it for me!
Hey, thanks a lot! I really appreciate your comment, as just a few months ago I had zero idea what I was doing with cameras, lights and audio! I’m trying to improve a little bit with each video! It really means a lot to me that someone actually noticed! Your comment made my day!
This is great!!! This soup and miso are my favorites. i just went and got all the ingredients after work and will be trying tomorrow!!! What do you do with the vegetables? Use them for anything else?
Made it last night for the first time. So so good. I think I have more mushrooms/onions than soup. This was so easy to make though I may make it again tonight. This may become a delicious cycle of I have too many mushrooms I should make soup, I have too much soup I should get mushrooms. If I make it again tonight I may cut the carrots a little finer I cut them much too large last night. Gonna try your fried rice recipe next. Thank you so much
Thanks for sharing this awesome recipe. I had the soup for the first time this week at Benihana (1st visit for daughter’s birthday) and my whole family enjoyed it! I was trying my best to figure out the ingredients so I could attempt to make it at home. I identified the French fried onion at the bottom of the soup. But now know the secret base that I need to order. I will try the store version with the beef consommé & chicken broth that you introduced. Will try both recipe versions, cross my fingers that it will replicate what I tasted at the restaurant! 😊finger crossed 🤞🏽! L
My go to lazy meal is trader joes chicken fried rice with a heap of garlic butter. I make it the exact same way but also like to add a squeeze of lemon to it. It’s so good!!!
Question: Could one use the better than bouillon bases instead of the ones shown? Would the taste be similar? Thank you, I also have searched for this recipe for years.
A tip to make this gluten free, check out the organic store brand french fried onions. Both the big chains near me have their own gluten free organic versions. For those wondering where in the store to find them, check next to the green beans(some crazy people use them to make green bean casserole instead of things like this and sushi toppings)
I love this soup. Thank you for this recipe. If I make a larger batch, would the boiling time be the same? and if I freeze, would it still taste good thawed? I will be making this this week!
I have the original recipe from Benihana’s. I’ve had it for over 20 years before they took the recipes off their website. I have a few of their original recipes.. chicken rice, ginger sauce, mustard sauce, ect..
I made the soup after watching this video using the Grocery Store Version and it came out great! I wasn't able to find the sunflower oil and instead used vegetable oil and I don't think it made any difference.
Hey, thanks Brad!! Yeah, any neutral oil will work well! They typically use safflower oil at hibachi restaurants. I'm not sure why they use soybean for this soup? Quite strange! Thanks for stopping by! I really appreciate you!
Hey Taylor! The HACO brand chicken base is actually vegan, believe it or not! The beef flavor base is only vegetarian, but the chicken is 100% vegan. Check out the links in the video description if you'd like to use the exact product Benihana uses. If not, I'd just go just with a vegetable broth. You can make one by simmering a mirepoix (2 part onion, 1 part carrot, 1 part celery) with herbs and spices (things like garlic, parsley, etc.) in water for 45-60 minutes. Then strain out the vegetables and use the broth in the recipe. There are good vegan stock bases that I'm sure would work well, too! Let me know if you have any other questions! Thanks for watching!
So I broke down & brought the Haco brand chicken, but I still used to beef consommé from Campbell’s and it turned out perfect. I have found out that you need to use a yellow onion and not a sweet onion because it makes a difference in the taste.
Thank you! I've had several requests for the egg sauce from Ron's - but I've never had it before. I definitely plan on trying to break it down in the future. I need to go try it! Sounds delicious!
@@farmageddon I've kind of worked out a version of it, but I'd be ecstatic to have the real deal. It's basically a sort of mayonnaise-like substance you put on the steaming shrimp (or whatever, I suppose). Causes it to turn into sort of a custard that is sublime. Edit: there are some recipes online that don't sound 100% to me, but there are a couple videos that may be pretty authentic. If I can find one, I'll point you to it.
JASON IS GREAT!!! I've made the Diablo sauce, onion soup, and ginger salad because of this channel. I'm having trouble with the Las Vegas sushi roll though. Rice won't stick. I may have undercooked it. Any suggestions, Jason or could you do a Las Vegas roll video since it's methods are different from traditional sushi?
Hello, there are a couple places online. Either on their website or do a search for Swiss Chalet. That’s the name of the exact product, Swiss Chalet bases. It’s just owned by Haco. Best of luck!
I did the store bought version since the Haco Ingredients were unavailable… it was good but more beefy than what we felt it should be. I was able to get the Haco beef consume delivered but they are now out of the chicken base. What would be the best course on making the soup with the Haco beef & store bought chicken broth ?
Hello! I'll be completely honest with you: I never got an answer to which version they use. When I bought mine, they were out of one of the bases, so I have the chicken with MSG and the beef without (or vice versa) and I'm not able to tell the difference. So, just grab either one. MSG isn't bad for you, though. That's a myth. Personally, I'd probably get the one with MSG if they had both. Thank you for watching! And let me know if you have any other questions. I'll do my best to help you out!
You know, I've never gotten an answer on this and I've asked my buddy who works there multiple times. But I have both versions and you don't really notice a difference. Whatever one you can get is fine!
Will you convert the onions, carrots and celery, into grams? 1-1/2 cups could vary greatly depending on how you chop the onions, and some places show 350ml of onion is only 77 grams, when one white onion chopped up comes to about 250-300 grams
the reason I didn't put weights is that in the BH corporate book - it's done in volume. so, there really isn't a right answer to precise amounts. I'd just go with the volume as a base and adjust to your own tastes.
Hey, whats up?! Yes, I plan on doing an updated video within the next month or so. I have a couple other videos lined up first, but it's definitely on deck! Thanks for watching! I really appreciate you!!
@@farmageddon No problem, my family and I are obsessed with the fried rice and this soup. I’m going to to try and make it and surprise them . Thank you for sharing.
Want to learn some more hibachi at home recipes? Check out this playlist: ruclips.net/p/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0
When simmering the stock, if you put the pot only half on the burner, a clear area will appear over the heated half where the foam will collect.
Do you have a recipe for Benihana egg yolk sauce ??
I have searched the internet for 4 years now after having clear soup served to me as a kid back in the 2000s at a Sakura's steakhouse. Only now, when randomly looking through my RUclips feed does this video FINALLY grace me with its presence.
Ditto!!!!
There’s a Sakura steakhouse by me and while it is likely not the same chain it still had amazing food! I’m glad you’re looking to recreate delicious memories 🥰
Another tip is that most soybean oil, at least here in the United States, isn't sold strictly as Soybean oil, it's usually sold as "Vegetable Oil," but when you look at the ingredients on the container the only ingredient is Soybean Oil.
Thank you so much
Made the grocery store version: AMAZING!!! Thank you so much! My mom is having a procedure tomorrow and can only have jello and broth and she loved this so much!
That is wonderful, Jessica! I'm really happy your mom loved the soup! Your comment totally made my day!! I hope your mother is alright! Send her my regards!
@@farmageddon I’m so happy to hear that! And yes it was just a colonoscopy and it went great! Totally clean bill of health! Thank you!
DUDE This is the closest taste I've ever gotten to soup right from the restaurant!!! Thank you so much!!! Will always make it like this from now on :D
Man, I'm elated to hear that! Thank you so much for the kind words!
This is what I needed to see!! Tysm for this comment !
Need MSG
which version did you use?
@@madamicequeen I did the Campbell's soup version!
In benihana reyadh saudi Arabia, we use beef scrap, celery, onions, carrot, garlic for soup stock, first we bake the beef and garlic until turn to brown, then combine all the ingredients to a big casserole with full water, then add salt and corn pepper, then cook it for about 8 to 9 hours, then strain the stock to other big casserole and this is the final product.
Y’all still do the original recipe. That’s the way Benihana used to do it. I think they changed after the corporate buyout. Good to know some places still do it the right way!
I love how you show the exact brands they use to make their broth because that's truly the key. I have been making the same egg drop soup as a local Chinese restaurant for years. One time they let me in the kitchen to read a label when I asked questions about an allergen in their food. In seconds I looked around and saw every brand of everything they used out in the open and the chef using a certain brand of Chinese canned chicken broth to make the soup. So I started buying the same brand at an Asian market. I also took the time to read everything's ingredients at the market so I'd always know what brands I could use or restaurants could use in my food.
Is your name karen
What brand of chicken broth do they use?
Here for the brand plug please
Is there any chance you can share the brand they use for canned chicken broth? Thanks.
Why don't you be as nice as jason and tell us the name brands...
We have been Benihana customers for over 20 years and we love their food. Recently, I tried all your Benihana recipes from sauces to fried rice to soup etc… Amazing, everything tasted exactly like the restaurant version. Thank you so much 🙏🏻🙏🏻
I'm from Alabama, and we have a place called Kobe Japanese steakhouse. They are famous primarily for the heavenly clear onion soup they serve only during dinner at the Hibachi tables. I'm so glad I can make it now.
From Alabama as well, if you have the chance to try a restaurant called shogun do yourself a favor!
I miss Kobe’s
This recipe is spot on. The taste is just right!! I highly recommend it. Next time I make it, I will start with 1 tsp of salt in the simmering broth, instead of 2. You can always add more. Just wow.
You are 100% correct on the recipes found on line that claim to be the exact recipe. Have tried several and nothing comes close. Looking forward to your expertise. Cannot thank you enough, especially with flu season and in the middle of this pandemic. You are a blessing. Thank you so, so, much. Liked and shared!
Thank you, Victor! I really appreciate your kind words!
Let me know if you decide to make the soup! I would love to hear how it turns out!!
Did you ever make it? How did it turn out?
@@kirktown2046 i just made this and holy shit, do not make it when youre hungry because it smells like heaven in a broth. I cannot recommend this enough im using as a side dish and im pretty sure its going to be gone before anything else😩🤒
@@noahbaldridge1935 Did you use the Safflower oil?
@@christopherbubeck5901 i only had olive oil on hand and it was still really good. I will say i subbed out some salt for MSG and that made a massive difference. I also didnt have the exact stock brands but if you follow the measurements it still turns out great!
I couldn’t find soybean oil at Walmart when I went, turns out, it’s just labeled “vegetable oil”. Checked the ingredients: 100% Soybean oil. Hope that helps!
I used coconut oil. Better for you.
@@None-tc2pfwell it tastes like coconut….
@@oscarthagrouchit doesn’t. I wish it did.
@carissab397 get the extra virgin unrefined coconut oil. That one taste and smells like coconut
Safeway has it 😊
My son and I LOVE this soup! Thank you! I've made your Benihana Chicken Fried Rice - the right way - several times and my guests are in Heaven.
Sheri! Your comment really made my day! I love hearing when people enjoy the recipes! Thank you so much for your kind words!!
This is GREAT! Didn't want to buy the haco brand stuff and wait for it, so I went with the second method and its exactly as advertised. Really easy to follow, concise and simple instructions. Thanks for the great recipe, definitely going to keep checking out your videos.
Just discovered your channel. I'm glad I did! Your channel is not the typical recipe and cook channel but you really explain why you do things a certain way or why certain ingredients are used. It's like an educational cooking channel.
Thank you, Jomar! That's exactly what I'm trying to do! I wanted to add a bit more of the thought process behind recipes instead of just doing a 'how-to' video! I really appreciate your comment! Totally made my day!! :)
Perfection!! Bought the Haco products and they really make the difference.
I just made the grocery store version and OMG, it tasted just like the restaurant! I’ll definitely make it again, thank you!
This video just randomly popped up. How did RUclips know I love this soup and would be willing to try at home? Omg yes!!
You do the very best job of explaining everything and comparing different ways of doing it! Thank you so much!
Thank you so much for this. Love the fact that you gave the original brands and the grocery store options. I will be making the grocery store option. I've been looking for this recipe for a long time. Thank you!
Thanks for watching!
How do you keep producing such perfect&great tasting recipes...
Thanks a lot, you are making my table a wonderful place!
Thank you so much for your kind words! I'm really glad you're enjoying the recipes!!
So glad you made this video. I looked at all of the recipes online and I just KNEW they were wrong.
Best cooking channel on RUclips.
I want to thank you so much for this recipe!!! I’ve been trying (and not succeeding) to make this soup using other recipes for a few years now!!! This video got recommended to me a month ago and I’m on my third attempt at making this. It really does taste incredibly similar with the grocery store ingredients.
I'm glad you enjoyed the recipe! :)
dude i can't believe i just found you. I consider myself to be a good cook, but your vids really opened my mind up. can't wait to try this one
My son is a picky eater but he loves this soup and so do I! I’m going to definitely try this recipe out thank you so much!!!
Awesome!! I hope you and your son enjoy the soup!! :)
Thank goodness I found your video! I am obsessed with this soup and always order more than one bowl (it gets pricey)! I made another recipe before and it was horrible. This is so close if not the same version as the Japanese restaurants. I’m also very happy to know they don’t actually use bones (new cook here) and the veggies are so easy to make this soup! A million times thank you for taking your time to share this informative content!
You're very welcome! I'm really happy you enjoyed it!
I love Benihana's soup *SO* much and have tried numerous recipes online but could never get it right. I'm so glad I found your videos! I just ordered the bases and can't wait to try it out. I'll be using your recipes for the sauces (mustard and ginger), garlic butter, and ginger salad dressing to level up my home cooking. Thank you so much! 😊
Thank you so much for the kind words! Your comment totally made my day!!
Could you use ‘Better than Bullion” paste?
I promised myself I'd come back and Like the video if it was good. Holy hell it's super close to the restaurant's soup. I did the store variant and it was a quick amd easy dish to make. Very happy with the outcome. Definitely try out this recipe!!!
Thank you, Alex!! I'm really happy you enjoyed the soup!!
Hey! When you do the store variant, are you using the whole cans or did I miss the measurement breakdown? Thanks!
@@Jolly_Chief I can never find the condensed chicken stock so I add regular chicken stock and a little bit of chicken boullion, but for the condensed beef stock I use the whole can.
your techniques are fantastic, i've learned so much, never thought i'd be amazed by an onion soup recipe
this is awesome! it made me realize why my pho broth I've been making at home was so off too lol, I kept trying to find answers on google about vegetable and spice extraction time for broth and nothing good was ever coming up 😭
Hello!! Thank you so much! If you're interested in the concept of peak extraction times, I go over it in a bit more depth in the ramen video (the 'making world class ramen with Walmart ingredients). It's a very interesting concept! I hope it helps you out on your pho journey! I'll be doing a pho video in the future! Not sure when, though! Thanks again for watching!!
So glad you substitute for ingredients that are easier to find when you don't live near an international food market.
I come from a very small town so have to make due with whatever my two big supermarkets carry. 😅
This is one of my all time favorite dishes and I'm glad I can make it at home now instead of driving hours to the nearest hibachi restaurant.
My pleasure! I hope you enjoy the soup!
I have made this recipe at least 15 times over the last few months- different variations here and there, but always turns out spot on and so tasty. Thank you! This is my favorite soup.
God. Bless your soul for fulfilling my dreams to make homemade versions of food you could only buy from restaurants. I wish to be able to know several recipes by the time I move out after college so I don’t have to worry about eating unfulfilling food. Again, THANK YOU!!
Thank you, ZeMoi! I'm really glad to be of service! I've got a bunch more videos in the works and I'll be publishing them regularly within the next few weeks! Thanks for the kind words! I really appreciate you!
And FYI, in the USA soybean oil is generally called vegetable oil, even though it's just 100% soybean oil. You don't need to go to a fancy Asian place, every store has "vegetable oil".
Can’t wait to get the base delivered so I can try this! Looking forward to what you do next
Tatiana! I was really surprised at how good HACO stock bases are! I typically make homemade stocks and broths, but it was easily the best premade version I've ever used before. Plus, they don't need to be refrigerated and they basically last forever!
Thanks again for the kind words! I really appreciate you!
My brother-in-law is on an all-liquid diet, I ordered the exact ingredients and adjust with salt to taste.....I hoping he like but we my wife and I tried the results and its great....
These are really great videos. Keep them coming.
Thank you, Pamela! I really appreciate your kind words!
benihana gotta have a hit out on this man, giving away their secrets
Thank you so much for this Jason. I learned so much from you, not only about the soup, but about the difference between stock vs. Consomme and extracting the flavor from the vegetables. Wow! Thanks again!!
Soybean oil is available a every store that sales cooking oil. Its also known as Vegetable Oil. Thank you for the recipe. Will be trying it tonight.
Oh man thanks! This is perfect for me when I'm at work and need something to warm me up! I didn't even know it was this easy to make
:) You're very welcome! I'm really glad you enjoyed the video!!
Thanks, @Jason! I was just speaking with my mom and girlfriend about the great mushroom soup Japanese restaurants tend to have. We will making this tonight! Great clear video. You’ve got a new subscriber. :D
Thank you!! Please tell them I say hello! And I hope y'all enjoy the soup!!
happy birthday to this video lol can’t wait to taste this recipe
Hey, thanks a lot! I didn't even realize it was the birthday!! :)
This is awesome. My wife loves this soup. I can't wait to make it for her.
I’m so thankful to have these recipes. ❤
Hi, Grammy! I'm really happy you like the recipes!! :)
Dannnnng, you got some of the insider tips at Benihana?! Kickin it with Rocky, huh?! :) Can't wait to try or should I said, can't wait to have Dan make it for me!
your channel is mega underrated, your vids are quite professional looking
Hey, thanks a lot! I really appreciate your comment, as just a few months ago I had zero idea what I was doing with cameras, lights and audio! I’m trying to improve a little bit with each video! It really means a lot to me that someone actually noticed!
Your comment made my day!
This is great!!! This soup and miso are my favorites. i just went and got all the ingredients after work and will be trying tomorrow!!! What do you do with the vegetables? Use them for anything else?
I usually just toss out the veggies because they’ve given up their flavor. Probably good for compost though!
@Jason Farmer good to know!!! I can't wait to make this and make some chicken fried rice as the main dish. Dad is going to love it too.
This soup is so simple and beautiful
Made it last night for the first time. So so good. I think I have more mushrooms/onions than soup. This was so easy to make though I may make it again tonight. This may become a delicious cycle of I have too many mushrooms I should make soup, I have too much soup I should get mushrooms. If I make it again tonight I may cut the carrots a little finer I cut them much too large last night. Gonna try your fried rice recipe next. Thank you so much
Ty for the info about how long to simmer veg in a liquid! That base knowledge can be applied to all sorts of things ☺️❤
Such a great video! Did the grocery store one! Loved it! But I'll be ordering the right ingredients so I can get it right!! Thank you!
Awesome!! Thank you so much for the kind words!! I really appreciate you!
You saved my life. Thank you! Now I can make this for my toddler. 🥳
You are an amazing mother! I hope y'all enjoy the soup! :)
@@farmageddon Awww thank you! ☺️
New fan here! I’ve watched several of your vids and they very detailed and super easy to follow. Your voice is soothing and relaxing. Thanks 😊
Thank you so much!! I sincerely appreciate your support!
I'm very happy with what I made using these ingredients
I’m elated to hear that, Cordell! Thanks for letting me know! I really appreciate you!!
Thanks for sharing this awesome recipe. I had the soup for the first time this week at Benihana (1st visit for daughter’s birthday) and my whole family enjoyed it! I was trying my best to figure out the ingredients so I could attempt to make it at home. I identified the French fried onion at the bottom of the soup. But now know the secret base that I need to order. I will try the store version with the beef consommé & chicken broth that you introduced. Will try both recipe versions, cross my fingers that it will replicate what I tasted at the restaurant! 😊finger crossed 🤞🏽!
L
I'm fairly certain most vegetable oil is made from soybeans atleast most of the brands commonly sold at grocery stores.
An excellent instructional video. I see that somebody wrote a script. So rare.
6:07 " and that's it!"
You are truly a miracle worker.
My go to lazy meal is trader joes chicken fried rice with a heap of garlic butter. I make it the exact same way but also like to add a squeeze of lemon to it. It’s so good!!!
Your videos are excellent and super easy to watch.
Hey, thanks a lot!! I love your name! I’m a big Seinfeld fan!!
Question: Could one use the better than bouillon bases instead of the ones shown? Would the taste be similar? Thank you, I also have searched for this recipe for years.
yes, those would be fine! it might not be as clear as the haco or campbells, but the taste will basically be the same!
How many servings does this yield? Great video
How well does this freeze, and if it does well, how would you suggest that be portioned up/what sort of containers?
its wild to me that you only have 35k views on this video, and some of your other videos have similar views but they deserve a lot more.
Thank you! I really appreciate your kind words!
Excited to try this. Thank you! ✌💜💜💜
A tip to make this gluten free, check out the organic store brand french fried onions. Both the big chains near me have their own gluten free organic versions. For those wondering where in the store to find them, check next to the green beans(some crazy people use them to make green bean casserole instead of things like this and sushi toppings)
I love this soup. Thank you for this recipe. If I make a larger batch, would the boiling time be the same? and if I freeze, would it still taste good thawed? I will be making this this week!
Very cool, thank you. Would 'Better Than Bullion' Chicken and Beef pastes substitute well for the Haco products?
Sure thing! They'll work just fine! They might not be as clear, but the taste will be very similar!
I have the original recipe from Benihana’s. I’ve had it for over 20 years before they took the recipes off their website. I have a few of their original recipes.. chicken rice, ginger sauce, mustard sauce, ect..
you can still find those OG recipes on archive.org! The ones that aren’t on there I get from my friends that work at BH! Thanks for watching!
Hi, would you be able to send them to me?
I made the soup after watching this video using the Grocery Store Version and it came out great! I wasn't able to find the sunflower oil and instead used vegetable oil and I don't think it made any difference.
Hey, thanks Brad!!
Yeah, any neutral oil will work well! They typically use safflower oil at hibachi restaurants. I'm not sure why they use soybean for this soup? Quite strange!
Thanks for stopping by! I really appreciate you!
I’m going to make today for first time! 2/3/2022 I’m excited and hope it will taste good.
Good luck! Let me know how it turns out!!
Great video! Any advice on a vegan version?
Hey Taylor!
The HACO brand chicken base is actually vegan, believe it or not! The beef flavor base is only vegetarian, but the chicken is 100% vegan.
Check out the links in the video description if you'd like to use the exact product Benihana uses.
If not, I'd just go just with a vegetable broth. You can make one by simmering a mirepoix (2 part onion, 1 part carrot, 1 part celery) with herbs and spices (things like garlic, parsley, etc.) in water for 45-60 minutes. Then strain out the vegetables and use the broth in the recipe. There are good vegan stock bases that I'm sure would work well, too!
Let me know if you have any other questions! Thanks for watching!
The best hangover cure ever
Nice! I'm gonna make this!
So I broke down & brought the Haco brand chicken, but I still used to beef consommé from Campbell’s and it turned out perfect. I have found out that you need to use a yellow onion and not a sweet onion because it makes a difference in the taste.
Thank you - this is marvelous! (Don't suppose you have the recipe for the glorious golden egg sauce for the shrimp? 😀)
Thank you! I've had several requests for the egg sauce from Ron's - but I've never had it before. I definitely plan on trying to break it down in the future. I need to go try it! Sounds delicious!
@@farmageddon I've kind of worked out a version of it, but I'd be ecstatic to have the real deal. It's basically a sort of mayonnaise-like substance you put on the steaming shrimp (or whatever, I suppose). Causes it to turn into sort of a custard that is sublime. Edit: there are some recipes online that don't sound 100% to me, but there are a couple videos that may be pretty authentic. If I can find one, I'll point you to it.
Is there really any difference in flavor from using soybean oil??
Not really, to be honest. Any neutral oil will work!
JASON IS GREAT!!! I've made the Diablo sauce, onion soup, and ginger salad because of this channel. I'm having trouble with the Las Vegas sushi roll though. Rice won't stick. I may have undercooked it. Any suggestions, Jason or could you do a Las Vegas roll video since it's methods are different from traditional sushi?
How many servings does this make?
Hi, Ceresa! This should make about 6-8 servings.
Thanks for watching!
Woah these look great! 😍😋 I can just imagine how flavorful these must be 🤤
Thanks, Maikoh! I’ve been learning some cinematography from your videos! I’m trying to incorporate some of the shots I’ve seen in my videos!
@@farmageddon haha that’s awesome!! Your videos are already beautiful, but I did notice those smooooth ingredient closeups! 🙌🙌
Hi Jason,where can I buy this HACO soup base I look on Amazon and eBay and can not finding it.
Thanks for all good cooking tips 👍
Hello, there are a couple places online. Either on their website or do a search for Swiss Chalet. That’s the name of the exact product, Swiss Chalet bases. It’s just owned by Haco.
Best of luck!
If I don’t want to use seed oils is there another oil I can substitute? I’d rather use oilve oil, coconut oil, or beef tallow? Duck fat? Anything ?
For sure! I use beef tallow and avocado oil at home.
@@farmageddonthank you!
I did the store bought version since the Haco Ingredients were unavailable… it was good but more beefy than what we felt it should be.
I was able to get the Haco beef consume delivered but they are now out of the chicken base. What would be the best course on making the soup with the Haco beef & store bought chicken broth ?
Love all your videos. Do they use the Haco brand flavor with msg or without msg?
Hello! I'll be completely honest with you: I never got an answer to which version they use. When I bought mine, they were out of one of the bases, so I have the chicken with MSG and the beef without (or vice versa) and I'm not able to tell the difference. So, just grab either one. MSG isn't bad for you, though. That's a myth. Personally, I'd probably get the one with MSG if they had both.
Thank you for watching! And let me know if you have any other questions. I'll do my best to help you out!
@@farmageddon thank you!
Can I replace soybean oil for a different oil ?
Any substitute for soybean oil? I just can't do anything soybean.
Hi, Diane! You can use any neutral oil! Canola, peanut, safflower, etc.
Thanks for watching!! I really appreciate you!
Also, for the restaurant beef and chicken bases... do you use the w/MSG or w/o MSG? Thinking with MSG, but would like to confirm. Thanks!
You know, I've never gotten an answer on this and I've asked my buddy who works there multiple times. But I have both versions and you don't really notice a difference. Whatever one you can get is fine!
Jason, do you have a written version of the Benihana soup recipe with instructions?
Hey, Rick! There's a written recipe in the video description!
Thanks for watching!! Take care!!
Will you convert the onions, carrots and celery, into grams? 1-1/2 cups could vary greatly depending on how you chop the onions, and some places show 350ml of onion is only 77 grams, when one white onion chopped up comes to about 250-300 grams
the reason I didn't put weights is that in the BH corporate book - it's done in volume. so, there really isn't a right answer to precise amounts. I'd just go with the volume as a base and adjust to your own tastes.
Can you make the fried rice again? An updated one
Hey, whats up?! Yes, I plan on doing an updated video within the next month or so. I have a couple other videos lined up first, but it's definitely on deck!
Thanks for watching! I really appreciate you!!
@@farmageddon No problem, my family and I are obsessed with the fried rice and this soup. I’m going to to try and make it and surprise them . Thank you for sharing.
As a Cold War veteran, I totally appreciate the soviet apartment blocks reference!
“Ronald Reagan did not dye his hair. And if he did, it was only to intimidate the communists.” - Hank Hill
Approximately how much soup does this make (volume or servings)
How many quarts did you make with the grocery store version?
What about the soup with the rice noodles?
I've never had it but wouldn't it taste great with the onion, carrot and celery?
Miso soup please! I don't know why but all the restaurants taste almost identical but i can't recreate it even with miso paste and dashi.
What other oil can be used.