As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. Click here to read my affiliate disclosure.

We all know that soup that they serve at the hibachi style steak houses and how good it is for being something so simple. It’s one of the main things that my kiddo happens to look forward to when we go, so a lot of years back - way back in 2013, I decided to try my hand at making the soup at home and it was a success!

Not only that, but I also made it in the crock pot, which meant that I didn’t have to have almost any hands on time. It’s definitely one of those ‘set it and forget it’ sort of things which makes it perfect for serving up as a part of an asian themed dinner.

Being as this recipe was so old (seriously my 12 year old was a toddler when I first made it), I decided to revisit it this week and I’m super glad that I did. Once again, my kiddo scarfed the soup down. I used a mix of white mushrooms and also some shiitake mushrooms. So feel free to use whichever you prefer. I also sliced my mushrooms really thinly with a kitchen mandolin.

This could also be made in the instant pot on the slow cook setting!

Step-by-Step Photos: