When it comes to comfort food, few cuisines can rival Japan’s rich tradition of hearty and flavorful soups. From clear broths to thick stews, Japanese soups offer a perfect remedy for any occasion. In this article, we’ll dive into the world of Japanese soups and explore 18 authentic recipes that showcase the country’s culinary diversity.
From classic miso soup to more complex hot pots, each recipe has been carefully selected to transport your taste buds to the streets of Tokyo or the mountains of rural Japan. Whether you’re a seasoned cook or just looking for a new adventure in the kitchen, these Japanese soup recipes are sure to satisfy your cravings and warm your belly.
Stay tuned for our next article as we explore the world of Japanese soups and bring you some of the most mouth-watering recipes from around the globe.
Miso Soup with Tofu and Wakame
A classic Japanese soup that combines the savory flavors of miso paste with the tender texture of tofu and wakame seaweed. This comforting dish is perfect for a quick lunch or dinner.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon white miso paste
– 1/2 cup firm tofu, cut into small cubes
– 1/4 cup dried wakame seaweed, rehydrated in water and drained
– 1 green onion, thinly sliced
– Sesame oil and soy sauce for serving (optional)
Instructions:
1. In a large pot, combine dashi broth and miso paste. Whisk until the miso is fully dissolved.
2. Add tofu and wakame to the pot. Simmer over medium heat for 5-7 minutes or until the soup has reached your desired temperature.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with thinly sliced green onion and a drizzle of sesame oil and soy sauce if desired.
Cooking Time: 10-12 minutes
Tonjiru (Pork and Vegetable Miso Soup)
A classic Japanese comfort food, Tonjiru is a hearty and flavorful soup that warms the soul. This recipe combines tender pork, a variety of vegetables, and rich miso paste to create a delicious and comforting meal.
Ingredients:
– 1 pound pork belly or shoulder, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as wakame seaweed, bok choy, and shiitake mushrooms)
– 4 cups dashi broth (or chicken broth)
– 2 tablespoons miso paste
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Cook the pork until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent.
4. Add the mixed vegetables and dashi broth; bring to a boil.
5. Reduce heat and simmer for 20 minutes or until the pork is tender.
6. Stir in the miso paste and soy sauce.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Clear Clam Soup with Sake
This classic Japanese soup, known as “Kaisen-gari” (), is a delicate and flavorful broth that showcases the sweetness of clams. With the addition of sake, this dish becomes even more refined and sophisticated.
Ingredients:
– 2 cups clam juice
– 1/4 cup sake
– 2 tablespoons soy sauce
– 1 tablespoon mirin
– 1/4 teaspoon white pepper
– 6-8 clams (such as littleneck or cherrystone), scrubbed and rinsed
– 2 cups water
Instructions:
1. In a large pot, combine clam juice, sake, soy sauce, mirin, and white pepper.
2. Bring the mixture to a simmer over medium heat.
3. Add the clams and cook until they open, about 3-5 minutes.
4. Remove the clams from the pot and set aside.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding any solids.
6. Add water to the broth and reheat over low heat.
Cooking Time: 15-20 minutes
Chanko Nabe (Sumo Wrestler Hot Pot)
This hearty hot pot is a staple of sumo wrestling culture, providing sustenance and energy for these powerful athletes. With its rich flavors and filling ingredients, Chanko Nabe is perfect for any occasion.
Ingredients:
– 500g beef bones
– 200g pork bones
– 1 onion, sliced
– 2 cloves garlic, minced
– 2 cups dashi broth (or substitute with chicken or vegetable stock)
– 1 cup sake (Japanese rice wine)
– 1 cup soy sauce
– 1 tablespoon sugar
– 2 tablespoons grated ginger
– Noodles or vegetables for serving
Instructions:
1. Combine beef and pork bones in a large pot.
2. Add sliced onion, minced garlic, and dashi broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Stir in sake, soy sauce, sugar, and grated ginger.
4. Simmer for an additional 15 minutes.
5. Serve hot with noodles or your choice of vegetables.
Cooking Time: 45 minutes
Oden (Japanese Winter Simmered Soup)
Warm up with this comforting and flavorful soup, a staple of Japanese winter cuisine. Oden is a hearty broth filled with various ingredients, including fish cakes, daikon radish, and boiled eggs.
Ingredients:
– 2 cups dashi broth (or substitute with chicken or pork broth)
– 1/2 cup water
– 1/4 cup soy sauce
– 2 tablespoons sake (optional)
– 1/2 teaspoon grated ginger
– 1/4 teaspoon ground white pepper
– Assorted ingredients for serving:
+ Fish cakes (oden), boiled eggs, daikon radish, and mochi or other garnishes of your choice
Instructions:
1. Combine dashi broth, water, soy sauce, sake (if using), ginger, and white pepper in a large pot.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let simmer for 10-15 minutes.
4. Prepare assorted ingredients by slicing fish cakes, boiling eggs, and grating daikon radish.
5. Assemble Oden by placing ingredients in bowls and ladling the hot broth over them.
Cooking Time: 10-15 minutes
Kitsune Udon (Udon Soup with Fried Tofu)
Kitsune Udon is a popular Japanese noodle soup that combines the richness of udon noodles with the savory flavors of fried tofu and dashi broth. This comforting dish is perfect for a cold day or as a quick weeknight meal.
Ingredients:
– 1 package udon noodles
– 2 cups dashi broth (or vegetable broth)
– 1/4 cup soy sauce
– 2 tablespoons mirin
– 2 tablespoons sesame oil
– 1 block firm tofu, cut into small cubes
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pot and set aside.
3. Add remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add cooked udon noodles and fried tofu to the pot. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Zosui (Japanese Rice Soup)
This comforting soup is a staple in Japanese cuisine, perfect for any occasion. Zosui is a simple and nourishing meal that warms the heart and soul.
Ingredients:
– 1 cup Japanese short-grain rice
– 4 cups dashi broth (see note)
– 2 tablespoons soy sauce
– 1 tablespoon sake or dry white wine
– 1 teaspoon sugar
– 1/2 teaspoon grated ginger
– 2 green onions, thinly sliced
– 1/4 cup diced lotus root (optional)
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 30 minutes. Drain and set aside.
2. Combine dashi broth, soy sauce, sake or dry white wine, sugar, and grated ginger in a large pot. Bring to a boil over high heat.
3. Add the soaked rice and cook on low heat for about 20-25 minutes, or until the soup has thickened and the rice is fully cooked.
4. Stir in the sliced green onions and diced lotus root (if using).
5. Serve hot, garnished with additional green onions if desired.
Cooking Time: About 30-40 minutes
Note: Dashi broth can be found in most Asian grocery stores or made at home by combining 2 cups of water with 1/2 cup of Kombu seaweed and 1/4 cup of dried bonito flakes. Simmer for 10-15 minutes before straining.
Kenchinjiru (Vegetable and Tofu Soup)
A comforting and nutritious Japanese soup that combines tender tofu, mixed vegetables, and a savory broth. Perfect for a quick and easy meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed vegetables (such as carrots, potatoes, zucchini, and green beans)
– 4 cups dashi broth (or vegetable broth)
– 2 tablespoons soy sauce
– 1 tablespoon sake (optional)
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Bring the dashi broth to a boil in a large pot.
2. Add the tofu, mixed vegetables, soy sauce, sake (if using), and grated ginger.
3. Reduce heat to low and simmer for 15-20 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with sliced green onions if desired.
Cooking Time: 20 minutes
Butajiru (Pork and Root Vegetable Soup)
This hearty Japanese soup is a comforting blend of tender pork, crunchy root vegetables, and savory broth. Perfect for a chilly evening or as a nutritious meal any time.
Ingredients:
– 1 pound pork belly or shoulder, sliced into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium daikon radish, peeled and chopped
– 2 cups dashi broth (or chicken broth)
– 1 cup water
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add pork and cook until browned, about 5 minutes.
3. Add onion, garlic, carrots, and daikon; cook until vegetables are tender, about 10 minutes.
4. Pour in dashi broth and water; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until pork is tender.
6. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 35-40 minutes
Tamago Toji (Egg Drop Soup with Dashi)
A classic Japanese comfort soup that’s easy to make and perfect for any occasion.
Ingredients:
– 2 cups dashi broth (see note)
– 1/4 cup water
– 1 egg, beaten
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and white pepper, to taste
– Chopped green onions, for garnish (optional)
Instructions:
1. In a small bowl, whisk together the egg and 1 tablespoon of water until well combined.
2. Bring the dashi broth to a simmer in a medium saucepan over medium heat.
3. Gradually pour the egg mixture into the broth, stirring constantly with a spoon to create thin, egg-drop-like strands.
4. Continue cooking for an additional 2-3 minutes or until the soup has thickened slightly.
5. Stir in soy sauce and sesame oil. Season with salt and white pepper to taste.
6. Ladle the soup into bowls and garnish with chopped green onions, if desired.
Cooking Time: 10-12 minutes
Nabeyaki Udon (Hot Pot Udon Soup)
Nabeyaki udon is a popular Japanese hot pot dish that combines the comforting warmth of a simmering broth with the satisfaction of a filling, chewy noodle soup. This recipe serves 2-3 people and can be easily adjusted to suit your taste preferences.
Ingredients:
– 1 package of udon noodles
– 4 cups of dashi broth (or substitute with chicken or pork stock)
– 1/2 pound of thinly sliced pork belly or beef, cut into bite-sized pieces
– 1/2 cup of diced vegetables (such as carrots, potatoes, and green beans)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 teaspoon of sake (optional)
– Salt and pepper to taste
Instructions:
1. Bring the dashi broth to a simmer in a large pot.
2. Add the pork or beef pieces and cook for 3-4 minutes or until cooked through.
3. Add the diced vegetables and cook for an additional 2-3 minutes, or until tender.
4. Cook the udon noodles according to package instructions.
5. Add the cooked noodles, soy sauce, and sake (if using) to the pot.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions and a side of pickled ginger if desired.
Cooking Time: 20-25 minutes
Shoyu Ramen with Chashu Pork
This classic Japanese recipe combines the rich flavors of shoyu (soy sauce) broth, springy noodles, and tender chashu pork for a comforting and satisfying meal.
Ingredients:
– 2 cups chicken or pork bones
– 4 cups water
– 2 tablespoons shoyu (Japanese soy sauce)
– 2 tablespoons sake (or dry white wine)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 pound ramen noodles
– 1/2 pound chashu pork (see below for recipe)
– Green onions and bean sprouts for garnish
Chashu Pork Recipe:
– 1 pound pork belly or shoulder, sliced into thin strips
– 1/4 cup soy sauce
– 1/4 cup sake
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
Instructions:
1. In a large pot, combine bones and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add shoyu, sake, onion, and garlic to the pot. Simmer for an additional 10 minutes.
3. Cook ramen noodles according to package instructions.
4. Slice cooked chashu pork into thin strips.
5. Assemble ramen by placing noodles in a bowl, adding sliced chashu pork, and pouring hot broth over the top.
Cooking Time:
– Bone broth: 40 minutes
– Ramen noodles: 3-5 minutes
– Chashu pork: 2 hours (or overnight)
Kombu Dashi Clear Soup
Clear soups are a staple of Japanese cuisine, and this recipe uses kombu dashi as its base. Kombu dashi is a traditional Japanese cooking stock made from seaweed and dried fish bones, which adds depth and umami flavor to the soup.
Ingredients:
– 2 cups water
– 1/4 cup dried kombu (kelp)
– 2 tablespoons soy sauce (or to taste)
– 1 tablespoon rice vinegar (or to taste)
– 1/4 teaspoon grated ginger
– Scallions, thinly sliced (optional)
Instructions:
1. Rinse the kombu in cold water and soak it in water for at least 8 hours or overnight.
2. Drain the kombu and discard the soaking liquid.
3. In a large pot, combine the kombu, 2 cups of fresh water, soy sauce, rice vinegar, and ginger. Bring to a boil over high heat.
4. Reduce the heat to low and simmer for 10-15 minutes or until the soup has reduced slightly and the flavors have melded together.
5. Strain the soup through a fine-mesh sieve into a clean pot or bowl. Discard the solids.
6. Serve hot, garnished with thinly sliced scallions if desired.
Cooking Time: 20-25 minutes
Kinoko Soup (Mushroom Miso Soup)
A comforting and savory Japanese-inspired soup that showcases the rich flavors of mushrooms and miso paste.
Ingredients:
– 2 cups mixed mushrooms (shiitake, cremini, and button), sliced
– 2 tablespoons sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 2 tablespoons white miso paste
– 1 teaspoon soy sauce
– 1/2 teaspoon grated ginger
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat sesame oil in a large pot over medium heat.
2. Add sliced onion and cook until softened, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Pour in broth, miso paste, soy sauce, and ginger. Bring to a simmer.
6. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Kakuni (Braised Pork Belly Soup)
A classic Japanese comfort food, Kakuni is a rich and flavorful soup that slowly cooks pork belly to tender perfection. This recipe yields a comforting and savory broth filled with melt-in-your-mouth pork.
Ingredients:
– 2 lbs pork belly, sliced into 1-inch pieces
– 4 cups dashi broth (or substitute with chicken or pork stock)
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup sake lees (optional)
Instructions:
1. In a large pot or Dutch oven, combine pork belly, dashi broth, soy sauce, sake, mirin, garlic, and ginger.
2. Bring to a boil, then reduce heat to low and simmer for 2 hours or overnight.
3. If using sake lees, add them during the last hour of cooking.
4. Serve hot with steamed rice or noodles.
Cooking Time: 2 hours (or overnight)
Yosenabe (Seafood and Vegetable Hot Pot)
In this recipe, we’ll explore the flavors of Japan with a hearty and comforting hot pot dish, Yosenabe. This seafood and vegetable hot pot is perfect for any occasion, whether it’s a family gathering or a cozy night in.
Ingredients:
– 2 cups dashi broth (or chicken/vegetable stock)
– 1 tablespoon soy sauce
– 1 tablespoon sake (Japanese rice wine) or dry white wine
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 1 teaspoon sugar
– 1 pound mixed seafood (shrimp, scallops, mussels, etc.)
– 1 cup mixed vegetables (carrots, potatoes, lotus root, etc.)
– 2 tablespoons vegetable oil
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Combine dashi broth, soy sauce, sake or white wine, mirin, and sugar in a large pot.
2. Bring the mixture to a simmer over medium heat.
3. Add mixed seafood and cook until it’s opaque and cooked through (about 5 minutes).
4. Add mixed vegetables and stir-fry until they’re tender-crisp (about 3-4 minutes).
5. Season with salt to taste.
6. Serve hot, garnished with sesame seeds and chopped scallions.
Cooking Time: 15-20 minutes
Suimono (Clear Broth with Seafood)
A classic Japanese dish that highlights the delicate flavors of seafood, Suimono is a light and refreshing broth perfect for any occasion.
Ingredients:
– 4 cups dashi broth (or chicken/vegetable broth)
– 1/2 cup sliced white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup sliced shrimp, peeled and deveined
– 1/4 cup sliced scallops, rinsed and patted dry
– 1 tablespoon soy sauce
– 1 teaspoon sake (Japanese rice wine)
– 1/4 teaspoon white pepper
– Salt to taste
– Chopped scallions for garnish
Instructions:
1. Combine dashi broth, fish, shrimp, and scallops in a large pot.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and cook for 5-7 minutes or until seafood is cooked through.
4. Stir in soy sauce, sake, and white pepper.
5. Season with salt to taste.
6. Serve hot, garnished with chopped scallions.
Cooking Time: 15 minutes
Gomoku Udon (Udon Soup with Mixed Ingredients)
Gomoku Udon is a comforting and flavorful Japanese soup that combines the rich taste of udon noodles with a variety of mixed ingredients. This recipe makes for a quick and satisfying meal on a chilly day.
Ingredients:
– 200g udon noodles
– 2 cups dashi broth (or chicken/vegetable stock)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., mushrooms, carrots, green beans, and bok choy)
– 1/4 cup sliced pork or beef
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, combine dashi broth, onion, garlic, and mixed vegetables. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add cooked pork or beef, soy sauce, and sake (or dry white wine) to the pot. Simmer for an additional 5 minutes.
4. Add cooked udon noodles to the pot and season with salt and pepper to taste.
5. Garnish with thinly sliced scallions, if desired.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Summary
Experience the warm and comforting world of Japanese soups! This article presents 18 authentic recipes that showcase the country’s rich culinary heritage. From hearty miso soup to delicate clear broths, these flavorful dishes are sure to delight. Discover the perfect bowl to suit your taste buds, whether you’re in the mood for a rich pork-based broth or a light and refreshing seafood option. Each recipe is carefully crafted to bring out the unique flavors of Japan’s signature ingredients, such as dashi, wakame, and sake. Let these recipes transport you to the land of the rising sun and warm your heart with every spoonful.