Hearty, comforting, and flavorful – what more could you ask for from a bowl of soup? Japan has a rich tradition of delicious and authentic soups that are perfect for warming up on a chilly day or as a nourishing meal any time of the year. In this article, we’ll explore 20 authentic Japanese soup recipes that showcase the country’s culinary diversity and creativity.
From classic Miso Soup with Tofu and Wakame to more complex Tonjiru (Pork and Vegetable Miso Soup), each recipe is carefully crafted to highlight the unique flavors and ingredients of Japan. Whether you’re a fan of rich, savory broths or light, clear soups, there’s something for everyone in this collection of heartwarming Japanese soup recipes.
Miso Soup with Tofu and Wakame
This Japanese-inspired soup is a comforting and nourishing meal that can be prepared in under 30 minutes. The rich miso paste adds depth to the savory broth, while the wakame seaweed and silken tofu provide a delightful texture.
Ingredients:
– 2 cups vegetable or chicken broth
– 1/4 cup white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 8 oz firm silken tofu, cut into small cubes
– 1/2 cup wakame seaweed strips
– 2 green onions, thinly sliced
– Salt and pepper to taste
Instructions:
1. In a large pot, combine broth, miso paste, soy sauce, and ginger. Whisk until the miso is fully dissolved.
2. Bring the mixture to a simmer over medium heat.
3. Add tofu and wakame seaweed strips. Cook for 5-7 minutes or until the seaweed is rehydrated and tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with thinly sliced green onions.
Cooking Time: 20-25 minutes
Tonjiru (Pork and Vegetable Miso Soup)
A traditional Japanese soup that warms the soul, Tonjiru combines tender pork, colorful vegetables, and rich miso broth for a comforting and flavorful meal.
Ingredients:
– 1 lb pork belly or shoulder, sliced into bite-sized pieces
– 2 cups mixed vegetables (such as wakame seaweed, bok choy, carrots, and mushrooms)
– 4 cups dashi broth (or substitute with chicken or vegetable broth)
– 2 tablespoons miso paste
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large pot, combine pork, vegetables, dashi broth, miso paste, garlic, soy sauce, and ginger.
2. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the pork is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with sliced green onions and a sprinkle of grated daikon (optional).
Cooking Time: 25-30 minutes
Enjoy your comforting bowl of Tonjiru!
Clear Soup with Udon Noodles
This Japanese-inspired soup is a comforting and light meal option, perfect for any time of the year. The clear broth allows the delicate flavor of the udon noodles to shine through.
Ingredients:
– 2 cups dashi broth (or chicken or vegetable stock)
– 1 cup water
– 1/2 cup udon noodles
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon white pepper
– Scallions, thinly sliced for garnish
Instructions:
1. In a large pot, combine dashi broth and water. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Cook udon noodles according to package instructions. Drain and set aside.
4. Add soy sauce, grated ginger, and white pepper to the broth. Simmer for an additional 2 minutes.
5. Add cooked udon noodles to the pot and cook for 1 minute.
6. Serve hot, garnished with thinly sliced scallions.
Cooking Time: 15-20 minutes
Oden (Japanese Hot Pot Soup)
Savor the warm and comforting taste of Japan’s popular hot pot soup, Oden! This hearty dish is perfect for a cozy evening with friends or family.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1/2 cup daikon radish, sliced
– 1/2 cup carrot, peeled and sliced
– 1/4 cup tofu, cut into bite-sized pieces
– 1/4 cup boiled egg, sliced
– 1/4 cup fish cake (optional), sliced
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– Salt and pepper to taste
– Sesame seeds and green onions for garnish (optional)
Instructions:
1. Combine dashi broth, daikon radish, carrot, tofu, boiled egg, and fish cake (if using) in a large pot.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let cook for 10-15 minutes or until ingredients are heated through.
4. Stir in soy sauce and sake.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sesame seeds and green onions if desired.
Cooking Time: 20-25 minutes
Kitsune Udon (Udon with Fried Tofu)
This Japanese-inspired dish combines the chewy goodness of udon noodles with crispy fried tofu, all wrapped up in a savory broth. Perfect for a quick and satisfying meal.
Ingredients:
– 200g udon noodles
– 1 block firm tofu, cut into small cubes
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– 4 cups dashi broth (or vegetable broth)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a bowl, mix together tofu cubes and cornstarch.
3. Heat 2 tablespoons of oil in a pan over medium-high heat. Add tofu mixture and fry until golden brown. Remove from pan and set aside.
4. In the same pan, add remaining 2 tablespoons of oil. Saute garlic for 1 minute, then add soy sauce and sake (if using). Bring to a simmer.
5. Add cooked udon noodles and fried tofu to the broth. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions.
Cooking Time: 20-25 minutes
Shoyu Ramen with Chashu Pork
Savor the rich flavors of Japan with this hearty Shoyu Ramen dish, featuring tender chashu pork and a savory broth.
Ingredients:
– 1 lb pork belly or shoulder, sliced into thin strips
– 2 cups chicken broth
– 1 cup dashi broth (or substitute with vegetable broth)
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp mirin (sweet Japanese cooking sake)
– 1 tsp sugar
– 1/4 cup water
– 1 package Shoyu Ramen noodles
– Green onions, bean sprouts, and sliced pork for garnish
Instructions:
1. In a large saucepan, combine chicken broth, dashi broth, soy sauce, sake, mirin, and sugar. Bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 10 minutes, or until the broth has reduced slightly.
3. Add the sliced pork to the broth and cook for an additional 15-20 minutes, or until tender.
4. Cook Shoyu Ramen noodles according to package instructions. Drain and set aside.
5. To assemble the bowls, place cooked noodles in a bowl, then add slices of chashu pork and ladle the hot broth over the top.
6. Garnish with green onions, bean sprouts, and additional sliced pork.
Cooking Time: 40-50 minutes
Kabocha Squash Soup with Miso
Warm up with this comforting and flavorful soup, featuring the sweet and nutty taste of kabocha squash paired with the savory richness of miso.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 2 tablespoons white miso paste
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little water until softened.
4. Add roasted squash, broth, miso paste, and ginger to the pot. Simmer for 15-20 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro or scallions if desired.
Cooking Time: Approximately 1 hour
Zenzai (Sweet Red Bean Soup)
A traditional Japanese dessert soup made with azuki beans and various sweet ingredients, perfect for warm weather.
Ingredients:
– 1 cup dried azuki beans
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1/4 cup heavy cream or whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon matcha powder (optional)
Instructions:
1. Rinse the azuki beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the beans again, then transfer to a large pot with 2 cups of fresh water.
3. Add sugar, honey, and salt to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Strain the bean mixture through a cheesecloth or fine-mesh sieve into a clean pot. Discard the solids.
5. Stir in heavy cream or whole milk and matcha powder (if using).
6. Serve warm or at room temperature.
Cooking Time: 2 hours
Sumashi Jiru (Clear Fish Broth Soup)
A traditional Japanese soup that is light, refreshing, and packed with flavor. This recipe uses dashi broth as its base, which is a common cooking stock in Japanese cuisine.
Ingredients:
– 2 cups dashi broth
– 1/2 cup fish bones (preferably from white fish like tilapia or cod)
– 1/4 cup sliced scallions
– 2 tablespoons soy sauce
– 1 tablespoon sake (Japanese rice wine)
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large pot, combine dashi broth, fish bones, and sliced scallions.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
4. Add soy sauce, sake, and grated ginger to the broth. Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot.
Cooking Time: 20-25 minutes
Kenchin Jiru (Vegetarian Japanese Soup)
A hearty and comforting Japanese soup made with a variety of vegetables, tofu, and dashi broth.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 block firm tofu, cut into small cubes
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium lotus root, peeled and sliced (optional)
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, thinly sliced for garnish
Instructions:
1. Bring the dashi broth to a boil in a large pot.
2. Add the tofu, onion, garlic, carrot, lotus root (if using), and mushrooms. Simmer for 10-12 minutes or until the vegetables are tender.
3. Stir in soy sauce and season with salt and pepper to taste.
4. Serve hot, garnished with thinly sliced scallions.
Cooking Time: 15-18 minutes
Chanko Nabe (Sumo Wrestler’s Hot Pot)
In Japan, Chanko Nabe is a hearty hot pot that fuels the strength of sumo wrestlers. This recipe brings a taste of this traditional dish to your table.
Ingredients:
– 1 lb pork bones or beef bones
– 2 cups dashi broth (or chicken broth)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup sliced lotus root
– 1 cup sliced daikon radish
– 1/4 cup soy sauce
– 1/4 cup sake or mirin
– 2 tablespoons sesame oil
– Salt and pepper to taste
Instructions:
1. Bring the dashi broth to a simmer in a large pot.
2. Add the pork bones, onion, garlic, lotus root, and daikon radish. Cook for 20 minutes.
3. Add soy sauce, sake or mirin, and sesame oil. Season with salt and pepper to taste.
4. Serve hot, garnished with green onions and sliced ginger.
Cooking Time: 25 minutes
Clam Miso Soup with Sake
A harmonious balance of savory clams, rich miso paste, and subtle sake, this Japanese-inspired soup is a perfect blend of flavors.
Ingredients:
– 1 pound fresh clams, scrubbed and rinsed
– 2 tablespoons unsalted butter
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups clam juice
– 1 cup sake (Japanese rice wine)
– 2 tablespoons white miso paste
– 1/4 teaspoon ground black pepper
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add clam juice, sake, miso paste, and black pepper. Bring mixture to a simmer.
3. Add clams; cook until they open, about 5-7 minutes.
4. Season with salt to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: About 15-20 minutes.
Yudofu (Tofu Hot Pot Soup)
Warm up with this comforting Japanese-style hot pot soup, featuring soft tofu and flavorful broth.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 cups of dashi broth (or vegetable broth)
– 1/4 cup of soy sauce
– 2 tablespoons of sake (optional)
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– Noodles or soba noodles for serving
Instructions:
1. In a large pot, combine dashi broth, soy sauce, and sake (if using). Bring to a simmer over medium heat.
2. Add the tofu and cook for 5-7 minutes, or until heated through.
3. Add the garlic and ginger; stir well.
4. Serve hot with noodles or soba noodles.
Cooking Time: 10-12 minutes
Nabeyaki Udon (Hot Pot Udon Soup)
A hearty Japanese hot pot-style soup made with udon noodles, vegetables, and savory broth.
Ingredients:
– 1 package of udon noodles
– 2 tablespoons of vegetable oil
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 cup of mushrooms (button or cremini), sliced
– 2 cups of dashi broth (or chicken/vegetable stock)
– 2 cups of water
– 1 teaspoon of soy sauce
– 1 teaspoon of sake (optional)
– Salt and pepper to taste
– Green onions, thinly sliced (for garnish)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. Heat the oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
3. Add mushrooms; cook until tender.
4. Pour in dashi broth, water, soy sauce, and sake (if using). Bring to a boil, then reduce heat to low.
5. Add cooked udon noodles to the pot; simmer for 10 minutes or until noodles are fully rehydrated.
6. Season with salt and pepper to taste.
7. Garnish with green onions before serving.
Cooking Time: 20-25 minutes
Shabu-Shabu Soup with Vegetables
Shabu-Shabu Soup with Vegetables Recipe
Summary:
Experience the flavors of Japan with this hearty and comforting Shabu-Shabu soup, featuring a medley of colorful vegetables cooked to perfection in a savory broth.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, mushrooms)
– 4 cups chicken or vegetable broth
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Noodles or rice for serving
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mixed vegetables; cook until tender, about 5 minutes.
4. Pour in the broth, soy sauce, and sesame oil. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot over noodles or rice.
Cooking Time: 20-25 minutes
Sukiyaki Soup with Thinly Sliced Beef
This classic Japanese hot pot recipe is a staple of any Sukiyaki dinner party, and for good reason – the tender beef, savory broth, and flavorful vegetables make for an unforgettable meal.
Ingredients:
– 1 lb thinly sliced beef (such as ribeye or sirloin), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Sukiyaki sauce (available at most Asian grocery stores)
– 4 cups dashi broth (or chicken broth as a substitute)
– 1/2 cup sliced shiitake mushrooms
– 1/2 cup sliced carrots
– 1/2 cup sliced green beans
– Salt and pepper to taste
– Sesame seeds and thinly sliced green onions for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add beef and cook until browned, about 3-4 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add Sukiyaki sauce, dashi broth, mushrooms, carrots, and green beans to the pot. Stir to combine.
5. Return beef to the pot and simmer for 10-15 minutes or until vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and thinly sliced green onions if desired.
8. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Tempura Udon Soup with Dashi Broth
A classic Japanese comfort food, Tempura Udon Soup is a hearty and savory bowl of goodness that combines chewy udon noodles, tender tempura bits, and a rich dashi broth. This recipe is a simplified take on the traditional dish, perfect for a quick weeknight dinner.
Ingredients:
– 1 package of udon noodles
– 2 cups of dashi broth (see below for homemade dashi broth recipe)
– 1/2 cup of tempura bits (store-bought or homemade)
– 1 tablespoon of soy sauce
– 1 teaspoon of mirin
– Salt and pepper to taste
– Scallions and grated daikon for garnish (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, combine dashi broth, tempura bits, soy sauce, and mirin. Bring to a simmer over medium heat.
3. Add cooked udon noodles to the pot and stir to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with scallions and grated daikon if desired.
Homemade Dashi Broth Recipe:
– 2 cups of water
– 1 piece of Kombu seaweed (dried or fresh)
– 1/4 cup of Katsuobushi (dried bonito flakes)
Combine water, kombu seaweed, and katsuobushi in a pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Strain the broth and discard solids.
Cooking Time: 20-25 minutes
Kinoko Soup with Shiitake and Enoki Mushrooms
A Japanese-inspired soup that combines the earthy flavors of shiitake and enoki mushrooms with a touch of kinoko (maitake) mushroom broth. This hearty, comforting soup is perfect for any time of year.
Ingredients:
– 2 cups mixed mushrooms (shiitake, enoki, and kinoko)
– 4 cups vegetable or chicken broth
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the sliced onion and minced garlic in a little oil until softened.
2. Add the mixed mushrooms and cook until they release their liquid and start to brown.
3. Pour in the broth, soy sauce, sake (or wine), and grated ginger. Bring to a simmer.
4. Reduce heat and let soup simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Tamago Toji Soup (Egg Drop Soup)
A classic Japanese soup that’s easy to make and perfect for any occasion. This Tamago Toji Soup, also known as Egg Drop Soup, is a comforting and flavorful dish that combines the richness of chicken broth with the simplicity of beaten eggs.
Ingredients:
– 4 cups chicken broth
– 2 large eggs
– 1 tablespoon cornstarch
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. In a small bowl, whisk together the eggs and cornstarch until smooth.
3. Gradually pour the egg mixture into the simmering broth while stirring constantly with a spoon in a zig-zag motion.
4. Continue cooking for about 5-7 minutes or until the soup has thickened slightly and the eggs have cooked through.
5. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 15-20 minutes
Chicken Noodle Soup with Soba
Warm up with this comforting bowl of goodness, featuring tender chicken, flavorful soba noodles, and a hint of Asian-inspired spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 cups water
– 1/2 cup soba noodles
– 2 tbsp vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp soy sauce
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until translucent.
2. Add the garlic, ginger, and chicken. Cook until the chicken is browned, about 5-7 minutes.
3. Pour in the broth and water, then add the soba noodles. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the noodles are cooked through.
4. Season with soy sauce, salt, and pepper to taste.
Cooking Time: 25-30 minutes
