Japanese soups offer a diverse range of flavors and textures, extending far beyond the well-known ramen. From clear broths to hearty udon-based soups, there’s a world of options to explore. To unlock these culinary delights, it’s essential to start with a fundamental component: dashi. This versatile broth can be prepared ahead of time and is surprisingly easy to make. Once you have your dashi, you can quickly whip up a delicious soup by combining it with your favorite ingredients.
With over 20 popular Japanese soups to choose from, including a bonus section dedicated to the rich flavors of miso soups, this guide promises to warm your belly and inspire your palate.
Nabeyaki Udon
Nabeyaki Udon is a heartwarming one-pot meal that embodies the essence of winter comfort food. The name ‘Nabeyaki’ literally translates to ‘clay pot’, as this dish is traditionally served and cooked in individual ceramic vessels, adding an element of rustic charm. When you take a bite, you’ll be greeted by rich, chewy udon noodles, accompanied by a medley of savory toppings such as juicy chicken, crispy fish cake, or a perfectly poached egg.
To add a pop of color and a boost of nutrients, the dish is also adorned with a sprinkle of fresh leek and spinach leaves.
Beef Udon (Niku Udon)
Niku Udon’s seemingly straightforward composition belies its intricate nature. The foundation of this Japanese dish is an udon broth crafted from dashi, soy sauce, mirin, sugar, and Kosher salt – a harmonious blend that requires careful balance to achieve the perfect flavor profile. In contrast, the beef component involves the frying of thinly sliced meat, which is then seasoned with negi, additional sugar, and soy sauce for added depth.
The two components come together when cooked udon noodles are submerged in the hot broth and served alongside tender beef, green onions, mitsuba, and narutomaki, resulting in a harmonious culinary experience that rewards careful preparation.
Cold Nyūmen (Sōmen Noodle Soup)
When it comes to Japanese soups, some people prefer their Sōmen Noodle Soup served chilled, just like this refreshing and flavorful dish. The unique twist here is that the noodles are first cooked and then rinsed in cold water to achieve a perfect texture. To prepare this cold soup, start by combining chilled water with soy sauce and shiro dashi in a serving bowl. Once you’ve achieved your desired flavor, add the pre-cooked and rinsed Sōmen noodles.
Finally, top it off with your choice of ingredients such as succulent prawns, crunchy green onion, or thinly sliced carrots. This cold soup is not only delicious but also perfect for hot summer days when a warm bowl of soup just won’t cut it.
Japanese Dumpling Hot Pot (Gyoza Nabe)
The art of preparing a Japanese Dumpling Hot Pot is often characterized by a sense of serenity, as the process of crafting each Gyoza from ground pork and potato starch requires patience and attention to detail. The harmonious balance of flavors derived from the sake and ginger used in the filling only adds to the experience.
Once the Gyoza are ready, a rich broth is created by combining dashi with sake, which then simmers with an array of ingredients, including shiitake mushrooms, bean sprouts, and nira. The final touch is adding miso-vinegar dipping sauce, allowing for an even deeper exploration of flavors.
Japanese New Year Mochi Soup (Ozoni)
As a way to usher in the new year, why not try a unique twist on traditional Japanese cuisine with Ozoni, a delectable Mochi Soup. The foundation of this flavorful soup is formed by combining sake, soy sauce, kosher salt, and dashi – a staple ingredient in many Japanese soups. To prepare the Ozoni, begin by marinating chicken pieces in sake and blanching komatsuna (or substitute with spinach for an easier find).
Then, boil the chicken in the soup and serve it alongside toasted mochi, finishing with a touch of yuzu and mitsuba. Experience the delightful combination of textures and flavors that Ozoni has to offer.
Miso Ramen
A Miso Ramen’s rich flavor profile is further enhanced by the harmonious combination of chili oil, chashu, and ramen egg. The savory broth, meanwhile, benefits from the addition of garlic, ginger, ground pork, and a spicy kick courtesy of doubanjiang or broad bean sauce. The miso also finds a natural pairing with sake and chicken broth, resulting in a well-rounded and satisfying flavor experience.
For added texture and visual appeal, consider topping your Miso Ramen with corn kernels, blanched bean sprouts, nori seaweed sheets, or red pickled ginger.
Shio Ramen
Shio Ramen is another mouth-watering option worth exploring. The key to this recipe lies in the shio-tare base, which is created by combining dashi, sake, mirin, and salt. Building upon this foundation, the ramen soup itself is crafted with a blend of aromatic ingredients such as garlic, ginger, scallions, shio-tare, torigara soup powder, and water.
To bring it all together, cook your ramen noodles to an al dente texture, then drain them and top with the savory broth.
Feel free to get creative with your toppings – boiled egg halves, tori hamu, corn kernels, or even Naruto fish cakes are all great options.
Tonkotsu Ramen
To craft a rich and satisfying Tonkotsu Ramen, start by preparing a lengthy but rewarding broth. Begin by placing pork bones in a large stockpot and covering them with water. Bring the mixture to a rolling boil, then remove it from heat and discard the initial batch of water. Repeat this process, adding sliced mushrooms and a halved onion, ensuring that the ingredients remain submerged beneath the surface at all times.
After allowing the broth to simmer for 12 hours, carefully remove the pork bones and set the resulting liquid aside to use as the base for your Ramen soup. Simply add your preferred noodles, sliced meats, and toppings to create a hearty and comforting meal.
Shabu Shabu
To prepare a delicious Shabu Shabu in just ten minutes, start by whipping up a quick dipping sauce by combining equal parts of ponzu and goma dare. Meanwhile, bring dashi and water to a rolling boil, then chop up a colorful medley of vegetables, including cabbage, carrot, scallion, enoki mushrooms, and shiitake mushrooms.
Once the boiling mixture is ready, add the chopped veggies in a specific order: start with the quicker-cooking items like carrot and cabbage, followed by udon noodles, then finish with the slightly longer-cooking mushrooms, pork, and finally scallion. By adding ingredients in this thoughtful sequence, you’ll ensure that everything is cooked to perfection and ready to be enjoyed.
Sukiyaki
In contrast to other Japanese soups that serve as comforting staples, Sukiyaki is often reserved for special occasions when hosting guests. This dish typically features marbled beef that’s seared and then simmered with a medley of vegetables in a rich broth infused with the savory flavor of soy sauce.
The selection of vegetables can be quite flexible, allowing for a mix-and-match approach with options like crisp Napa cabbage, delicate shungiku, earthy enoki mushrooms, and robust shiitake mushrooms. Additionally, you might choose to incorporate a combination of shirataki noodles and udon noodles for added texture.
Mille-Feuille Nabe
While the name might evoke images of French patisserie, this delectable soup owes its complexity to the harmonious union of thinly sliced pork belly and green onion. The pork belly is artfully layered between Napa cabbage leaves, which are then packed tightly into a pot, awaiting the arrival of a savory broth.
This culinary masterpiece is brought together by combining dashi, sake, soy sauce, ginger, and Kosher salt to create a rich, full-bodied soup that’s served hot with a touch of Japanese flair – a dipping sauce infused with ponzu and finished with a sprinkle of shichimi togarashi for added depth and heat.
Japanese Clear Soup
In Japanese cuisine, Clear Soup is a beloved comfort food that not only tantalizes the taste buds but also delights the senses. Also known as Japanese Onion Soup or Miyabi Soup, its visual appeal belies its simplicity and ease of preparation.
To begin, simply sear a medley of vegetables – including onions, garlic, and ginger – in a pot until they’re caramelized to perfection.
Next, pour in a rich beef broth, chicken broth, and water, bringing the mixture to a rolling boil before allowing it to simmer gently. Once the vegetables have had their moment in the spotlight, remove them from the pot and ladle the remaining soup into bowls, finishing each one with a sprinkle of sliced mushrooms for added texture and flavor.
Japanese Chicken Soup
Winter’s warmth can be found in a steaming bowl of chicken soup, made all the more comforting by its effortless preparation. With just ten minutes on your hands, you can craft a nourishing dish that combines tender boneless, skinless chicken thigh with a rich broth made from Dashi, soy sauce, sake, and salt. As the flavors meld together, serve the soup hot and at the perfect consistency alongside a sprinkle of sliced green onions to add a pop of color and freshness.
Japanese Enoki And Shiitake Mushroom Soup
When preparing your Enoki and Shiitake mushroom mixture, be meticulous when cutting the mushrooms to ensure the caps of the Shiitake and the stem ends of the Enoki are preserved. Once you’ve achieved the desired tender consistency, introduce a rich flavor profile by adding chicken broth, noodles, and green onions to the sautéed mushrooms. As you season the soup, don’t forget to add your preferred depth with sake, soy sauce, and salt, allowing each ingredient to harmonize in perfect balance.
Japanese Vegetable Soup (Kenchinjiru)
Kenchinjiru, a traditional Japanese soup, showcases its simplicity by relying on the rich flavors of root vegetables. For a vegan take, simply substitute tofu for any meat-based ingredients. The key to this clear broth lies in the combination of carrot, daikon radish, taro, konnyaku, and gobo – all of which are first fried before being joined by shiitake mushrooms and tofu. As the mixture reaches a boil, dashi is added, followed by a water exchange to maintain its crystal-clear appearance.
Finishing touches include sake, salt, and soy sauce, which bring depth and balance to the dish once the vegetables have reached tender perfection.
Corn Potage
For those unfamiliar with Corn Potage, its Japanese roots may not be immediately apparent. However, this creamy delight is surprisingly easy to prepare. The process begins by boiling corn cobs until tender, followed by removal of the kernels and blending them with soy milk in a food processor. Once the desired consistency is achieved, strain the mixture through a fine-mesh sieve before serving at room temperature or chilled from the refrigerator.
Japanese Soup Stock (Awase Dashi)
To elevate your Japanese soup game, it’s essential to master the art of creating homemade soup stock from scratch. Begin by preparing dried kelp, known as kombu, by making shallow incisions on its surface. This will facilitate the release of its rich flavor. Next, allow the kombu to steep in water, bringing it almost to a boil before carefully removing any foam that forms.
Once the kombu has done its job, remove it from the pot and add katsuobushi, a type of dried fish flakes, to return the mixture to a rolling boil. Finally, pour the stock through a fine-mesh sieve to catch any sediment, and store it for future use in your Japanese cooking endeavors.
Bonus Section: Miso Soups
In Japan, Miso soup is a beloved staple dish that has been perfected over time. What’s impressive is that you can easily create your own unique miso soup recipes from scratch, experimenting with various flavors to suit your taste buds.
Pork And Vegetable Miso Soup (Tonjiru)
This traditional Japanese soup, also known as butajiru, is a nutrient-dense meal packed with fiber, minerals, and B vitamins. For the best results, use sliced pork belly and consider adding some pork loin to the mix. When preparing the gobo and taro, aim for optimal flavor without any unwanted dirtiness. Handle the pork gently to ensure it remains tender and balanced, as overcooking can result in an unpleasantly chewy texture.
Vegan Miso Soup
To craft a vegan-friendly miso soup, start by crafting dashi using kombu, water, and shiitake mushrooms as the foundation. Once you have your broth, combine it with white or yellow miso paste, soy sauce, and a pinch of red pepper flakes for added depth. The real magic happens when you incorporate a medley of vegetables, including scallions, tender shiitake mushrooms, and bok choy greens. Finally, add silken tofu towards the end to give the soup a creamy finish.
Final Thoughts
For a soul-warming meal packed with flavor, look no further than Japan’s rich culinary heritage. Whether you crave a complex ramen bowl loaded with toppings or a soothing, comforting miso soup, Japan has something to offer. If you’re seeking an authentic homemade Japanese soup experience, consider crafting your own dashi from scratch – a process that’s best started the day before and can be stored in the refrigerator.
Whatever Japanese soup you choose to make, take your time to properly prepare the vegetables and let their natural flavors shine.
Barbara is an enthusiastic food-exploring person that goes through different culinary experiences. She got inspired by creating a pizza blog post after she tasted one of the best-selling pizzas in Toledo.