18 Flavorful Japanese Soup Recipes Authentic

Are you ready to dive into the comforting warmth of Japanese cuisine right from your kitchen? Our roundup of 18 Flavorful Japanese Soup Recipes Authentic brings the delicate balance of umami and simplicity to your table. Perfect for cozy nights or impressing guests, these soups are a gateway to Japan’s rich culinary tradition. Let’s get simmering—your next favorite bowl awaits!

Miso Soup with Tofu and Wakame

Preparing a comforting bowl of Miso Soup with Tofu and Wakame is simpler than you might think, and it’s a perfect way to introduce yourself to Japanese cooking. This guide will walk you through each step, ensuring you end up with a delicious, authentic-tasting soup.

Ingredients

• 4 cups water
• 1/2 cup silken tofu, cubed
• 2 tbsp miso paste
• 1 tbsp dried wakame
• 2 green onions, thinly sliced

Instructions

1. Heat 4 cups of water in a medium pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. While the water heats, place 1 tbsp of dried wakame in a small bowl and cover with cold water to rehydrate for 5 minutes, then drain.
3. Reduce the heat to low and add 2 tbsp of miso paste to the simmering water, whisking until fully dissolved to avoid clumps.
4. Gently add 1/2 cup of cubed silken tofu and the rehydrated wakame to the pot, stirring carefully to not break the tofu.
5. Let the soup simmer for another 2 minutes, then remove from heat to preserve the delicate flavors of the miso and tofu.
6. Divide the soup into bowls and garnish with 2 thinly sliced green onions for a fresh, crisp contrast.

You’ll notice the silky texture of the tofu pairs beautifully with the slight chewiness of the wakame, while the miso offers a deep, umami richness. Try serving it with a side of steamed rice for a more filling meal.

Tonjiru (Pork and Vegetable Miso Soup)

Start by gathering all your ingredients and tools before you begin, ensuring a smooth cooking process. Tonjiru, a hearty pork and vegetable miso soup, is perfect for chilly evenings and is packed with umami flavors.

Ingredients

• 1 tbsp sesame oil
• 1/2 lb pork belly, thinly sliced
• 1 medium onion, sliced
• 2 medium carrots, sliced
• 1 large potato, diced
• 4 cups dashi stock
• 3 tbsp miso paste
• 2 green onions, chopped

Instructions

1. Heat 1 tbsp sesame oil in a large pot over medium heat until shimmering.
2. Add 1/2 lb pork belly and cook until lightly browned, about 5 minutes. Tip: Render the fat slowly for more flavor.
3. Add 1 medium onion, 2 medium carrots, and 1 large potato to the pot. Stir to combine with the pork.
4. Pour in 4 cups dashi stock and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until vegetables are tender. Tip: Skim off any foam for a clearer soup.
5. Dissolve 3 tbsp miso paste in a small amount of soup broth, then stir back into the pot. Tip: Avoid boiling after adding miso to preserve its delicate flavors.
6. Garnish with 2 chopped green onions before serving.

Miso soup with pork and vegetables offers a comforting blend of savory and sweet, with the pork belly adding richness. Serve it with a side of steamed rice for a complete meal, or enjoy it as is for a light yet satisfying dish.

Clear Clam Soup with Sake

Delving into the simplicity and elegance of Japanese cuisine, this Clear Clam Soup with Sake is a testament to how minimal ingredients can create a profound depth of flavor. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delightful outcome.

Ingredients

• 4 cups water
• 1 lb fresh clams, scrubbed
• 1/4 cup sake
• 1 tbsp soy sauce
• 1 tsp salt
• 2 green onions, thinly sliced

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add 1 lb of fresh clams to the boiling water, cover the pot, and reduce the heat to medium. Steam the clams for 5 minutes, or until all clams have opened. Tip: Discard any clams that do not open after cooking, as they may not be safe to eat.
3. Remove the clams from the pot with a slotted spoon and set aside, keeping the broth in the pot.
4. To the broth, add 1/4 cup of sake, 1 tbsp of soy sauce, and 1 tsp of salt. Stir gently to combine.
5. Return the clams to the pot and simmer for another 2 minutes to infuse the flavors. Tip: Avoid boiling the soup after adding the sake to preserve its delicate aroma.
6. Garnish with 2 thinly sliced green onions just before serving. Tip: For an extra layer of flavor, add a slice of ginger to the broth while simmering.

With its clear broth and tender clams, this soup offers a light yet savory taste that’s both refreshing and comforting. Serve it as a starter to a Japanese-inspired meal or enjoy it on its own with a side of steamed rice for a simple, satisfying dish.

Chanko Nabe (Sumo Wrestler Hot Pot)

Originally hailing from Japan, Chanko Nabe is a hearty, protein-packed hot pot traditionally enjoyed by sumo wrestlers to fuel their rigorous training. This dish is a flavorful broth teeming with vegetables, tofu, and your choice of meat or seafood, making it a perfect meal for anyone looking to warm up or bulk up.

Ingredients

• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup napa cabbage, chopped
• 1 cup shiitake mushrooms, sliced
• 1 block firm tofu, cut into cubes
• 2 green onions, sliced
• 1 carrot, julienned

Instructions

1. In a large pot, combine 4 cups chicken broth, 2 tbsp soy sauce, and 1 tbsp mirin. Bring to a simmer over medium heat.
2. Add 1 lb chicken thighs to the pot. Simmer for 10 minutes, skimming off any foam that rises to the surface.
3. Add 1 cup napa cabbage, 1 cup shiitake mushrooms, 1 block firm tofu, and 1 carrot to the pot. Simmer for another 5 minutes.
4. Garnish with 2 green onions before serving. Tip: For an extra flavor boost, let the hot pot sit for 5 minutes off the heat before serving.
5. Serve hot directly from the pot. Tip: Accompany with a side of steamed rice for a complete meal.
6. Enjoy the rich, umami-packed broth and tender ingredients. Tip: Leftovers can be refrigerated and reheated, as the flavors deepen over time.

Just as sumo wrestlers rely on this dish for strength, you’ll find Chanko Nabe to be a comforting and nourishing meal. The combination of savory broth, succulent chicken, and crisp vegetables creates a delightful contrast in textures and flavors. For a creative twist, try adding udon noodles to the broth in the final minutes of cooking for an even heartier dish.

Oden (Japanese Winter Simmered Soup)

Let’s dive into the comforting world of Oden, a traditional Japanese winter soup that’s both hearty and soothing. This dish is a simmered delight, perfect for chilly evenings, combining a variety of ingredients in a flavorful broth.

Ingredients

• 4 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 hard-boiled eggs
• 1 daikon radish, cut into 1-inch rounds
• 1 konnyaku, cut into triangles
• 2 fish cakes, sliced

Instructions

1. In a large pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
2. Add the daikon radish rounds to the pot. Simmer for 20 minutes, or until the daikon is tender but still holds its shape.
3. Gently add the konnyaku triangles and fish cake slices to the pot. Simmer for an additional 10 minutes to allow the flavors to meld.
4. Carefully place the hard-boiled eggs into the pot. Simmer for 5 minutes to warm them through.
5. Tip: To enhance the flavor, let the oden sit off the heat for 10 minutes before serving. This allows the ingredients to absorb more of the broth.
6. Tip: For a deeper taste, you can prepare the oden a day in advance and reheat it before serving. The flavors develop more fully overnight.
7. Tip: Serve the oden with a small dish of karashi (Japanese mustard) on the side for those who enjoy a spicy kick.

Vibrant and versatile, this oden offers a delightful contrast of textures, from the soft daikon to the chewy konnyaku. Enjoy it as is, or pair it with a bowl of steamed rice for a more filling meal.

Kitsune Udon (Udon Soup with Fried Tofu)

Zesty and comforting, Kitsune Udon is a traditional Japanese noodle soup that combines the simplicity of udon noodles with the rich, sweet flavor of fried tofu. This dish is perfect for those looking to explore Japanese cuisine with an easy-to-follow recipe.

Ingredients

– 4 cups dashi stock
– 2 tbsp soy sauce
– 2 tbsp mirin
– 1 tbsp sugar
– 2 servings udon noodles
– 2 pieces aburaage (fried tofu)
– 2 green onions, thinly sliced

Instructions

1. In a medium pot, combine 4 cups dashi stock, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
2. While the broth simmers, cook 2 servings udon noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
3. Cut 2 pieces aburaage in half and gently squeeze out excess oil. Add them to the simmering broth to warm through and absorb flavors, about 3 minutes.
4. Divide the cooked udon noodles between two bowls. Ladle the hot broth and aburaage over the noodles.
5. Garnish each bowl with thinly sliced green onions.

Tip: For a deeper flavor, let the aburaage simmer in the broth for an additional 2 minutes.
Tip: Rinsing the udon noodles under cold water prevents them from becoming mushy.
Tip: Adjust the sweetness of the broth by adding more or less sugar, but keep it balanced with the soy sauce and mirin.

Lusciously soft udon noodles swim in a savory-sweet broth, with the aburaage adding a delightful contrast in texture. Serve with a side of pickled ginger for an extra zing.

Zosui (Japanese Rice Soup)

Zosui, a comforting Japanese rice soup, is the perfect dish to warm you up on a chilly evening or to soothe you when you’re under the weather. This simple yet flavorful dish transforms leftover rice into a hearty meal with minimal effort.

Ingredients

• 4 cups cooked white rice
• 4 cups chicken stock
• 1 tbsp soy sauce
• 1 tsp salt
• 2 eggs, beaten
• 2 green onions, thinly sliced
• 1 tbsp sesame oil

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
2. Add the cooked white rice to the pot, stirring to coat the grains with oil, for about 2 minutes.
3. Pour in the chicken stock, soy sauce, and salt, then bring the mixture to a boil over high heat.
4. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally to prevent sticking.
5. Slowly drizzle the beaten eggs into the soup while stirring gently to create thin ribbons of cooked egg.
6. Remove the pot from the heat and stir in the sliced green onions.
7. Let the soup sit for 2 minutes before serving to allow the flavors to meld.

Delightfully creamy with a subtle umami richness, this Zosui is versatile enough to be customized with your favorite proteins or vegetables. Serve it with a sprinkle of extra green onions or a dash of chili oil for an added kick.

Kenchinjiru (Vegetable and Tofu Soup)

Gathering around a warm bowl of Kenchinjiru is like embracing the essence of Japanese home cooking. This vegetable and tofu soup is a harmonious blend of simplicity and depth, perfect for beginners to master with a bit of guidance.

Ingredients

• 4 cups water
• 1 cup daikon radish, peeled and diced
• 1 cup carrot, peeled and diced
• 1 cup burdock root, peeled and sliced
• 1 cup shiitake mushrooms, sliced
• 1 block firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp salt

Instructions

1. Heat 2 tbsp sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup daikon radish, 1 cup carrot, and 1 cup burdock root to the pot. Stir to coat with oil, then cook for 5 minutes until slightly softened.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Add 1 cup shiitake mushrooms to the pot and cook for another 3 minutes until they begin to soften.
5. Pour 4 cups water into the pot, then add 1 tbsp soy sauce and 1 tsp salt. Bring to a boil over high heat.
6. Once boiling, reduce heat to low and simmer for 15 minutes to allow flavors to meld.
7. Tip: Skim off any foam that rises to the surface for a clearer broth.
8. Gently add 1 block firm tofu, cubed, to the soup. Simmer for an additional 5 minutes to heat the tofu through.
9. Tip: Avoid stirring too vigorously after adding the tofu to keep it intact.
10. Remove the pot from heat and let the soup sit for 2 minutes before serving.

Hearty and nourishing, this Kenchinjiru offers a delightful contrast of textures, from the tender vegetables to the silky tofu. Serve it with a sprinkle of chopped green onions for a fresh, colorful finish.

Butajiru (Pork and Root Vegetable Soup)

Zesty and comforting, Butajiru is a hearty Japanese soup that combines succulent pork with earthy root vegetables in a savory broth. Perfect for beginners, this recipe walks you through each step to create a flavorful dish that’s both nourishing and satisfying.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 2 cups daikon radish, peeled and cubed
• 1 cup carrots, peeled and sliced
• 1 cup burdock root, peeled and sliced
• 4 cups dashi stock
• 2 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat 1 tsp sesame oil in a large pot over medium heat until shimmering.
2. Add 1 lb thinly sliced pork shoulder to the pot, cooking until lightly browned, about 5 minutes. Tip: Ensure the pork is patted dry before adding to the pot for better browning.
3. Stir in 2 cups cubed daikon radish, 1 cup sliced carrots, and 1 cup sliced burdock root, cooking for another 5 minutes until vegetables begin to soften.
4. Pour in 4 cups dashi stock, bringing the mixture to a boil. Then, reduce heat to low and simmer for 20 minutes. Tip: Skim off any foam that rises to the surface for a clearer broth.
5. Dissolve 2 tbsp miso paste in a small amount of broth, then stir back into the pot along with 1 tbsp soy sauce. Simmer for an additional 10 minutes. Tip: Avoid boiling after adding miso to preserve its flavor and health benefits.
6. Remove from heat and let stand for 5 minutes before serving.

Velvety and rich, this Butajiru boasts a deep umami flavor with tender pork and perfectly cooked vegetables. Serve it with a side of steamed rice or enjoy it as is for a low-carb option.

Tamago Toji (Egg Drop Soup with Dashi)

Perfect for a cozy night in, Tamago Toji is a comforting Japanese egg drop soup that’s both simple to make and deeply satisfying. This recipe guides you through creating a silky, flavorful broth with just a few key ingredients.

Ingredients

• 4 cups dashi stock
• 2 large eggs
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp sugar
• 1 green onion, thinly sliced

Instructions

1. In a medium pot, heat the dashi stock over medium heat until it reaches a gentle simmer, about 5 minutes.
2. While the stock heats, beat the eggs in a small bowl until the yolks and whites are fully combined.
3. Once the stock is simmering, add the soy sauce, salt, and sugar, stirring gently to dissolve.
4. Reduce the heat to low. Slowly pour the beaten eggs into the stock in a thin stream, using a chopstick or fork to gently stir the soup in a circular motion as you pour to create ribbons of egg.
5. Turn off the heat as soon as all the egg is added, allowing the residual heat to finish cooking the eggs without overcooking them.
6. Divide the soup into bowls and garnish with the sliced green onion.

Unbelievably smooth and rich, this Tamago Toji boasts a delicate balance of umami from the dashi and a slight sweetness from the egg. Serve it alongside a bowl of steamed rice for a simple yet satisfying meal.

Nabeyaki Udon (Hot Pot Udon Soup)

Let’s dive into the comforting world of Nabeyaki Udon, a hearty hot pot udon soup that’s perfect for any season. This dish combines chewy udon noodles with a savory broth, topped with an array of ingredients that cook right in the pot, making it a fulfilling meal.

Ingredients

• 4 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 servings udon noodles
• 1 chicken thigh, sliced
• 1 egg
• 2 shiitake mushrooms, sliced
• 1 green onion, chopped
• 1 sheet nori, cut into strips

Instructions

1. In a medium pot, combine 4 cups dashi stock, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar. Bring to a simmer over medium heat.
2. Add 2 servings udon noodles to the pot and cook for 3 minutes, stirring occasionally to prevent sticking.
3. Place 1 sliced chicken thigh and 2 sliced shiitake mushrooms into the pot. Simmer for 5 minutes, or until the chicken is fully cooked.
4. Crack 1 egg directly into the pot. Cover and simmer for 2 minutes for a soft-boiled egg, or longer if you prefer it more cooked.
5. Garnish with 1 chopped green onion and 1 sheet nori cut into strips before serving.

Zesty flavors and varied textures make this Nabeyaki Udon a delight. The chewy noodles, tender chicken, and soft egg create a harmonious blend, while the nori adds a crisp contrast. Serve it straight from the pot for an authentic hot pot experience.

Shoyu Ramen with Chashu Pork

Now, let’s dive into making a comforting bowl of Shoyu Ramen with Chashu Pork, a dish that combines rich flavors and tender textures in every slurp. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 servings ramen noodles
• 2 eggs
• 4 slices chashu pork
• 2 green onions, chopped
• 1 sheet nori, cut into strips

Instructions

1. In a large pot, combine 4 cups chicken broth, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, 2 cloves minced garlic, and 1 inch sliced ginger. Bring to a simmer over medium heat for 10 minutes to infuse the flavors.
2. While the broth simmers, boil 2 servings ramen noodles according to package instructions, usually about 3 minutes, then drain and rinse under cold water to stop the cooking process.
3. In a separate small pot, bring water to a boil and gently add 2 eggs. Cook for 6 minutes for a soft-boiled texture, then immediately transfer to an ice bath to cool before peeling.
4. Heat 4 slices chashu pork in a skillet over medium heat for 2 minutes on each side until slightly crispy.
5. Divide the cooked noodles between two bowls. Pour the hot broth over the noodles, ensuring each bowl gets an equal amount of the garlic and ginger slices.
6. Top each bowl with 2 slices of chashu pork, 1 soft-boiled egg halved, chopped green onions, and nori strips.

Gently break the yolk of the soft-boiled egg to let it meld into the broth, adding a creamy richness to the dish. The chashu pork offers a savory contrast to the slightly sweet and umami-packed broth, while the nori adds a subtle crunch. Serve with extra soy sauce on the side for those who prefer a saltier kick.

Kombu Dashi Clear Soup

On a chilly evening or when you’re feeling under the weather, nothing soothes the soul quite like a warm bowl of Kombu Dashi Clear Soup. This simple yet flavorful broth is a staple in Japanese cuisine, offering a delicate umami taste that’s both comforting and invigorating.

Ingredients

• 4 cups water
• 1 piece (4 inches) dried kombu
• 1 tbsp soy sauce
• 1 tsp salt

Instructions

1. In a medium pot, combine 4 cups water and 1 piece (4 inches) dried kombu. Let it soak for 30 minutes to rehydrate the kombu and enhance the flavor.
2. After soaking, place the pot over medium heat. Just before the water boils, remove the kombu to prevent bitterness. This is crucial for a clear, delicate broth.
3. Once the water reaches a boil, reduce the heat to low and simmer for 5 minutes to infuse the water with the kombu’s umami essence.
4. Add 1 tbsp soy sauce and 1 tsp salt to the broth, stirring gently to combine. Taste and adjust the seasoning if necessary, but remember the goal is a subtle, not overpowering, flavor.
5. Remove the pot from the heat and let the soup sit for 2 minutes before serving to allow the flavors to meld together beautifully.

Zesty yet soothing, this Kombu Dashi Clear Soup boasts a light, clean flavor with a hint of the sea. Serve it as a starter to a Japanese meal or enjoy it on its own with a sprinkle of green onions for added color and freshness.

Kinoko Soup (Mushroom Miso Soup)

Amidst the hustle of daily life, a bowl of Kinoko Soup offers a comforting embrace with its earthy flavors and soothing warmth. This mushroom miso soup is a testament to simplicity, blending umami-rich ingredients into a harmonious dish that’s both nourishing and easy to prepare.

Ingredients

• 4 cups water
• 1 tbsp vegetable oil
• 2 cups sliced mushrooms (shiitake or button)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. Heat 1 tbsp vegetable oil in a pot over medium heat until shimmering, about 1 minute.
2. Add 2 cups sliced mushrooms, 1 tbsp minced garlic, and 1 tbsp minced ginger to the pot. Sauté until mushrooms are soft and fragrant, about 5 minutes.
3. Pour in 4 cups water and bring to a gentle boil over high heat, then reduce to a simmer for 10 minutes to infuse the broth with flavor.
4. In a small bowl, whisk together 2 tbsp white miso paste with 1/4 cup of the hot broth until smooth, then stir back into the pot to avoid clumping.
5. Add 1 tbsp soy sauce and 1 tsp sesame oil to the soup, stirring gently to combine. Simmer for an additional 2 minutes to meld the flavors.
6. Remove from heat and garnish with 2 thinly sliced green onions before serving.

Silky mushrooms float in a deeply savory broth, with the miso adding a subtle sweetness that balances the earthiness. Serve this soup with a side of steamed rice or enjoy it as a light starter to a Japanese-inspired meal.

Kakuni (Braised Pork Belly Soup)

Gently simmered to perfection, Kakuni is a comforting braised pork belly soup that melts in your mouth, offering a rich blend of flavors that are both deep and nuanced. This dish is a testament to the magic of slow cooking, transforming simple ingredients into something extraordinary.

Ingredients

• 2 lbs pork belly, cut into 2-inch cubes
• 4 cups water
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 inch ginger, sliced
• 2 cloves garlic, crushed
• 2 green onions, chopped

Instructions

1. Place the pork belly cubes in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse the pork under cold water to remove impurities.
2. Return the pork to the pot and add 4 cups of water, soy sauce, mirin, sugar, ginger, and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
3. After 2 hours, remove the lid and increase the heat to medium. Simmer for another 30 minutes to reduce the sauce slightly, stirring occasionally to prevent sticking.
4. Add the chopped green onions in the last 5 minutes of cooking to infuse their flavor without losing their freshness.
5. Tip: For an even richer flavor, let the soup cool and refrigerate overnight. The fat will solidify on top, which you can remove before reheating.
6. Tip: If the sauce reduces too much during cooking, add a little water to adjust the consistency.
7. Tip: Serve with a side of steamed rice to soak up the delicious sauce.

Tender and flavorful, the pork belly should be so soft it falls apart with a fork, enveloped in a sauce that’s sweet, savory, and slightly tangy. For a creative twist, top with a soft-boiled egg or serve over noodles for a heartier meal.

Yosenabe (Seafood and Vegetable Hot Pot)

Gathering around a hot pot is a comforting way to enjoy a meal with family and friends, and Yosenabe, a Japanese seafood and vegetable hot pot, is no exception. This dish is a delightful mix of fresh ingredients simmered in a light, flavorful broth, perfect for any season.

Ingredients

• 4 cups dashi stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 lb white fish fillets, cut into 2-inch pieces
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1 cup napa cabbage, chopped
• 1 cup spinach
• 1/2 cup carrots, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup tofu, cubed
• 2 green onions, sliced

Instructions

1. In a large pot, combine 4 cups dashi stock, 1 tbsp soy sauce, and 1 tbsp mirin. Bring to a simmer over medium heat.
2. Add 1/2 lb white fish fillets, 1/2 lb shrimp, and 1/2 lb scallops to the pot. Simmer for 5 minutes, or until the seafood is just cooked through.
3. Tip: Avoid overcooking the seafood to keep it tender.
4. Add 1 cup napa cabbage, 1 cup spinach, 1/2 cup carrots, and 1/2 cup mushrooms to the pot. Simmer for another 3 minutes.
5. Tip: Cut vegetables uniformly for even cooking.
6. Gently add 1/2 cup tofu and 2 green onions. Simmer for 2 minutes.
7. Tip: Add delicate ingredients like tofu last to prevent breaking.
8. Remove the pot from the heat. Serve immediately in bowls, ensuring each serving has a variety of seafood and vegetables.

The Yosenabe offers a harmonious blend of textures, from the tender seafood to the crisp vegetables, all enveloped in a subtly sweet and savory broth. For an authentic touch, serve with a side of ponzu sauce for dipping.

Suimono (Clear Broth with Seafood)

Here’s how to prepare Suimono, a delicate and flavorful clear broth with seafood, perfect for a light yet satisfying meal. Follow these steps carefully to achieve the perfect balance of flavors and textures.

Ingredients

• 4 cups water
• 1 tbsp salt
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp mirin
• 1 piece kombu (dried kelp), about 2 inches square
• 1/2 cup shrimp, peeled and deveined
• 1/2 cup scallops
• 1/2 cup white fish fillet, cut into bite-sized pieces
• 1 green onion, thinly sliced

Instructions

1. In a medium pot, combine 4 cups water and 1 piece kombu. Let it soak for 30 minutes to extract the flavors.
2. After soaking, heat the pot over medium heat until it’s just about to boil, then remove the kombu to prevent bitterness.
3. Add 1 tbsp salt, 1 tbsp sugar, 1 tbsp soy sauce, and 1 tsp mirin to the pot, stirring until dissolved.
4. Gently add 1/2 cup shrimp, 1/2 cup scallops, and 1/2 cup white fish fillet to the broth. Simmer on low heat for 5 minutes, ensuring the seafood cooks evenly without becoming tough.
5. Skim off any foam or impurities that rise to the surface to keep the broth clear.
6. Turn off the heat and let the broth sit for 2 minutes to allow the flavors to meld.
7. Divide the seafood and broth evenly among serving bowls. Garnish with 1 green onion, thinly sliced.

Finished with a light, clear broth that’s both refreshing and deeply umami, Suimono is best enjoyed hot to appreciate its delicate seafood flavors. For an extra touch of elegance, serve with a slice of lemon on the side.

Gomoku Udon (Udon Soup with Mixed Ingredients)

Just when you thought udon couldn’t get any more comforting, Gomoku Udon comes along, packing a bowl with a variety of textures and flavors that make each spoonful a delightful surprise. This dish is a hearty, flavorful soup that’s perfect for any season, combining chewy udon noodles with a savory broth and a mix of ingredients that add depth and richness.

Ingredients

• 4 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 200g udon noodles
• 1/2 cup sliced chicken thigh
• 1/4 cup sliced shiitake mushrooms
• 1/4 cup sliced carrot
• 1/4 cup spinach leaves
• 1 boiled egg, halved
• 2 green onions, thinly sliced

Instructions

1. In a large pot, bring the dashi stock to a boil over medium-high heat.
2. Add the soy sauce, mirin, and sugar to the pot, stirring until the sugar is completely dissolved.
3. Reduce the heat to medium and add the chicken thigh slices, cooking for 5 minutes or until the chicken is no longer pink.
4. Add the shiitake mushrooms and carrot slices to the pot, simmering for another 3 minutes until the vegetables are tender.
5. Meanwhile, cook the udon noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
6. Divide the cooked udon noodles between two bowls, then ladle the hot broth and ingredients over the noodles.
7. Top each bowl with spinach leaves, a halved boiled egg, and sliced green onions.
8. Let the spinach wilt slightly from the heat of the broth before serving.

Lusciously rich and satisfying, Gomoku Udon offers a symphony of textures from the chewy noodles to the tender chicken and crisp vegetables. Serve it with a side of pickled ginger for an extra zing that cuts through the soup’s umami richness.

Summary

Nothing brings warmth to your kitchen like these 18 authentic Japanese soup recipes, each bursting with flavor and tradition. Whether you’re a seasoned chef or a curious cook, there’s a bowl here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover.

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.