Benihana Inspired Japanese Onion Soup

This is my quicker cooking take on Japanese onion soup. Unlike French Onion Soup, that has a rich beef flavor with bread and cheese, this is a clear broth veggie and chicken stock soup. I was trying to come up with a soup that has the same garnishes and light flavor as Benihana’s famous Onion Soup, but I wanted a soup that could be made on a small budget in a quick amount of time.
This recipe makes enough to serve two as a meal, or four as a light appetizer.

Japanese Onion Soup
2 cans (12-14 oz Each) Vegetable Broth
2 cans Chicken Broth
2 tbs Dried Minced Onions
2 dashes Garlic Powder
1/4 tsp Sesame Oil
¼ tsp Salt
1 cup fresh White Mushrooms (sliced very very thinly)
1 cup (about 4) Green Onions sliced thinly on the diagonal
1 cup Frenches Fried Onions (Other recipes tell you how to do these yourself, but I prefer to spare myself the money and the mess by using Frenches.)

Pour the Chicken and Vegetable broth into a large pot, and bring to a boil, reducing heat to Med-low, and add the Minced Onion, Garlic powder, Sesame Oil and salt and allow to simmer for 10 minutes for the flavor to be fully blended.
While soup is simmering, assemble 2 bowls for soup, (if serving four, half the measurements per bowl) add 2 tbs of Frenches Onions, then about the same amount of sliced mushrooms, then 2 tbs of green onions in the dry bowl.
Once soup has fully simmered, ladle broth into the bowls, covering the garnishes.
Serve hot with spoons and enjoy!