This is wonderful. I don't know why some people said it didn't taste like much because it has a ton of flavor. Along with the fresh chives I also added some French's fried onions (like what you use on green bean casserole) and it made it even better!! Not much effort for great results.

After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.

I followed the recipe exactly, and there wasn't a single person in my family that was able to eat a bowl of this soup.

pretty good very simple (taste)

this was wonderful

Maybe I did something wrong here, but my roommate says it tasted like "slightly flavored water" I agree. I followed all the directions, except mushrooms, and all I got was a pot full of oniony flavored water. I thought that only 3 teaspoons of bouillon and 2 tablespoons of stock sounded like a small amount...

I am so happy that I found this recipe, even though I did alter it just a bit by adding more chicken stock and some black pepper for more of a bite just like at my local Japanese Steak House. Thanks so much for posting such a delicious and yummy recipe that warms the heart and soul! ♥ Cuddlebear90

this recipe is great! exactly what i have been looking for! just like my favorite oriental restaurants! thanks!

This was not exactly like the soup I am used to at our local restaurant, but I was pleased with the flavor, and it's a great way to keep me on track with Weight Watchers!

It didn't have the specific taste I expected like I used to have at my favorite Japanese Steak House and my broth turned out kind of murky.Did I need more salt?

I think I put too many mushrooms in the stock (although I didn't add many), because it was waaay too mushroom-y. Next time I probably won't put any mushrooms in the stock, and just add some at the end. We didn't end up eating it, but I think it was fault of my own, so I didn't give it a bad rating.

5 Stars; Very delicious! Thanks for the recipe; will definitely make this again.

Absolutely loved this recipe. I've been looking for a Japanese Onion Soup recipe for years -- trying to mimick the local hibachi restaurant. This was IT! Fantastic!

I'm quite surprised at all of the positive reviews of this soup. It was extremely bland so I added salt & pepper but even that couldn't save the soup. I really did not care for the soup and would not make it again. I prefer something with more flavor and why it's called Japanese onion soup when it's really mushroom soup is the real mystery.

This approximated Benihana's onion soup, but didn't quite make it. Still good, though! I made mine in a pressure cooker by reducing the liquid to 5 cups (I should have done 4 cups) and adding all other ingredients as listed, except for chopped shiitakes. I just got some white sliced mushrooms from the produce section without checking their type, and poured the broth over those with some sliced green onions and french fried onions. Thanks for the recipe.

Just like the soup served at our local Japanese place but with a little more bite. I didn't see how all the ingredients were going to work together but after simmering for the time specified they worked perfectly. Due to an extremely picky family I left out the mushrooms entirely. Luckily it still came together fine.