18 Delicious Japanese Soup Recipes for Every Season

Fall in love with the comforting warmth and rich flavors of Japanese soups, perfect for any season! Whether you’re craving a quick weeknight dinner or a soothing bowl of seasonal favorites, our roundup of 18 delicious recipes has something for every home cook. From miso to ramen, discover how easy it is to bring a taste of Japan to your North American kitchen. Keep reading to find your next favorite soup!

Miso Soup with Tofu and Wakame

Perfect for those chilly evenings or when you’re craving something light yet flavorful. This miso soup is a breeze to whip up, packing umami in every sip.

Ingredients

• Water – 4 cups
• Miso paste – 3 tbsp
• Silken tofu – ½ cup, cubed
• Dried wakame – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Bring water to a boil in a medium pot over high heat.
2. Reduce heat to low and whisk in miso paste until fully dissolved.
3. Add cubed tofu and dried wakame to the pot.
4. Simmer for 5 minutes, ensuring the soup doesn’t boil to preserve the miso’s flavor.
5. Remove from heat and stir in sliced green onions.
6. Let the soup sit for 2 minutes before serving to allow flavors to meld.

Just like that, you’ve got a silky, savory soup with a hint of ocean from the wakame. Serve it steaming hot with a side of crispy seaweed snacks for an extra crunch.

Tonkotsu Ramen

Kick off your culinary adventure with this Tonkotsu Ramen—rich, creamy, and packed with umami. Perfect for slurping any day of the week.

Ingredients

• Pork bones – 2 lbs
• Water – 12 cups
• Salt – 1 tbsp
• Ramen noodles – 8 oz
• Green onions – ¼ cup, chopped

Instructions

1. Preheat oven to 450°F. Roast pork bones for 30 minutes until golden brown.
2. Transfer bones to a pot, add water, and bring to a boil. Skim off any foam that rises to the top.
3. Reduce heat to low, cover, and simmer for 12 hours. Tip: Keep the water level consistent by adding more as needed.
4. Strain broth through a fine mesh, discard bones, and return broth to the pot. Add salt.
5. Cook ramen noodles according to package instructions, usually 2-3 minutes in boiling water. Tip: Rinse noodles under cold water to stop cooking and enhance texture.
6. Divide noodles between bowls, pour hot broth over, and top with green onions. Tip: For extra flavor, add a soft-boiled egg or sliced pork belly.

Just imagine the silky broth clinging to each noodle, a harmony of flavors in every bite. Serve with a side of pickled ginger for a tangy contrast.

Shoyu Ramen

Venture into the world of Shoyu Ramen with this no-fuss guide. **Bold flavors** and **simple steps** make this dish a weeknight hero.

Ingredients

• Chicken broth – 4 cups
• Soy sauce – 3 tbsp
• Ramen noodles – 2 packs
• Eggs – 2
• Green onions – ¼ cup, sliced

Instructions

1. **Boil** chicken broth in a large pot over high heat until it reaches a rolling boil.
2. **Reduce** heat to medium and **stir in** soy sauce. Simmer for 5 minutes to blend flavors.
3. **Add** ramen noodles to the broth. Cook for 3 minutes, stirring occasionally to prevent sticking.
4. **While noodles cook**, boil eggs in a separate pot for 6 minutes for a soft boil. Immediately transfer to ice water to cool, then peel.
5. **Divide** noodles and broth between two bowls. **Top** with halved soft-boiled eggs and sliced green onions.

Ultimate comfort in a bowl, this Shoyu Ramen boasts a **rich, savory broth** with **perfectly chewy noodles**. Try adding a sprinkle of sesame seeds for crunch.

Chicken Udon Soup

Dig into a bowl of comfort with this Chicken Udon Soup—quick, flavorful, and utterly slurpable. Perfect for those chilly nights or when you need a quick pick-me-up.

Ingredients

• Chicken breast – 1 lb
• Udon noodles – 8 oz
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Green onions – 2, sliced
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Slice the chicken breast into thin strips.
2. In a pot, bring the chicken broth to a boil over medium-high heat.
3. Add the chicken strips, garlic, and ginger to the pot. Simmer for 10 minutes until the chicken is fully cooked. Tip: Don’t overcrowd the pot to ensure even cooking.
4. While the chicken cooks, prepare the udon noodles according to package instructions. Drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
5. Add the soy sauce to the broth and stir well.
6. Divide the udon noodles into bowls. Ladle the hot broth and chicken over the noodles. Tip: For extra flavor, let the soup sit for 2 minutes before serving.
7. Garnish with sliced green onions.

Bold flavors and tender noodles make this soup a standout. Serve it with a side of crispy wonton strips for added crunch.

Beef Sukiyaki

Venture into the world of Japanese cuisine with this Beef Sukiyaki—a sweet, savory, and utterly comforting dish that’s ready in minutes. Slice, simmer, and savor the rich flavors of thinly sliced beef and vegetables in a soy-based broth.

Ingredients

• Beef – 1 lb, thinly sliced
• Soy sauce – ½ cup
• Mirin – ¼ cup
• Sugar – 2 tbsp
• Dashi stock – 1 cup
• Napa cabbage – 2 cups, chopped
• Shiitake mushrooms – 4, sliced
• Tofu – ½ block, cubed
• Green onions – 2, sliced

Instructions

1. Combine soy sauce, mirin, sugar, and dashi stock in a bowl. Set aside.
2. Heat a large skillet over medium heat. Add the beef slices and cook until just browned, about 1 minute per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Pour the sauce mixture over the beef. Bring to a simmer.
4. Add napa cabbage, shiitake mushrooms, tofu, and green onions to the skillet. Simmer for 5 minutes, or until vegetables are tender. Tip: Keep the heat medium-low to prevent the sauce from reducing too quickly.
5. Serve hot, directly from the skillet. Tip: For an authentic experience, dip the cooked ingredients into beaten raw egg before eating.

Tender beef and silky tofu soak up the sweet and savory broth, creating a harmony of textures. Pair it with steamed rice for a complete meal, or enjoy it as is for a lighter option.

Seafood Hot Pot

Sizzle up your dinner routine with this Seafood Hot Pot—quick, flavorful, and perfect for sharing. Dive into a broth that’s rich, spicy, and packed with fresh catches.

Ingredients

• Shrimp – 1 lb
• Scallops – ½ lb
• Mussels – 1 lb
• Chicken broth – 4 cups
• Garlic – 3 cloves
• Ginger – 1 tbsp
• Red chili flakes – 1 tsp
• Soy sauce – 2 tbsp
• Green onions – 2

Instructions

1. Heat a large pot over medium heat until hot, about 2 minutes.
2. Add garlic and ginger, sauté until fragrant, 30 seconds.
3. Pour in chicken broth, bring to a boil, then reduce to a simmer.
4. Stir in red chili flakes and soy sauce, simmer for 5 minutes to blend flavors.
5. Add shrimp and scallops, cook until shrimp turn pink, 3 minutes.
6. Throw in mussels, cover pot, and cook until shells open, 5 minutes.
7. Garnish with sliced green onions before serving.

Make every bite count with this Seafood Hot Pot—tender seafood meets a fiery broth that’s begging for a side of crusty bread. Serve it straight from the pot for that authentic, communal vibe.

Vegetable Miso Soup

Kickstart your day with a bowl of Vegetable Miso Soup—**quick**, **nutritious**, and **packed with umami**. Perfect for those chilly mornings or when you need a light, comforting meal.

Ingredients

• Water – 4 cups
• Miso paste – 3 tbsp
• Tofu – ½ cup, cubed
• Green onions – 2, sliced
• Seaweed – ¼ cup, dried

Instructions

1. **Boil** 4 cups of water in a pot over medium-high heat.
2. **Reduce** heat to low and **whisk** in 3 tbsp of miso paste until fully dissolved.
3. **Add** ½ cup of cubed tofu and ¼ cup of dried seaweed to the pot.
4. **Simmer** for 5 minutes, ensuring the tofu heats through and the seaweed rehydrates.
5. **Garnish** with sliced green onions just before serving.

**Tip:** For a deeper flavor, let the soup sit for 5 minutes off the heat before serving. **Tip:** Use silken tofu for a softer texture. **Tip:** Add a splash of soy sauce if you prefer a saltier taste.

Delight in the **silky** texture of the tofu against the **earthy** seaweed, all swimming in a **rich**, savory broth. Serve with a side of steamed rice for a heartier meal.

Pork Miso Soup

Never underestimate the power of a bowl of Pork Miso Soup to turn your day around. **Bold flavors**, **quick prep**, and **comfort in every sip**—this is your new go-to.

Ingredients

• Pork loin – 1 lb, thinly sliced
• White miso paste – 3 tbsp
• Dashi stock – 4 cups
• Green onions – 2, sliced
• Silken tofu – 1 cup, cubed

Instructions

1. **Heat** dashi stock in a pot over medium heat until it simmers, about 5 minutes.
2. **Whisk** in miso paste until fully dissolved, ensuring no lumps remain for a smooth broth.
3. **Add** pork slices to the pot, cooking for 3 minutes or until no longer pink.
4. **Gently stir** in tofu cubes, heating through for 2 minutes without breaking them.
5. **Sprinkle** green onions on top, then remove from heat to preserve their crunch.

**Tip:** For a richer flavor, brown the pork lightly before adding to the broth. **Tip:** Always dissolve miso in a ladle of broth first to prevent clumping. **Tip:** Serve immediately to enjoy the tofu at its silkiest.

With each spoonful, expect a **velvety broth** hugging **tender pork** and **soft tofu**. Try topping with a soft-boiled egg for extra richness.

Clear Soup with Mushrooms

Get ready to slurp your way to comfort with this lightning-fast clear mushroom soup. It’s light, it’s flavorful, and it’s ridiculously easy to whip up.

Ingredients

• Water – 4 cups
• Mushrooms – 1 cup, sliced
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Pepper – ¼ tsp
• Green onions – 2 tbsp, chopped

Instructions

1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add 1 cup of sliced mushrooms and 1 minced garlic clove to the boiling water.
3. Reduce heat to medium and simmer for 5 minutes, until mushrooms are tender.
4. Season with ½ tsp salt and ¼ tsp pepper, stirring to combine.
5. Remove from heat and sprinkle with 2 tbsp chopped green onions before serving.

Velvety mushrooms float in a crystal-clear broth, offering a subtle earthiness balanced by a hint of garlic. Serve it steaming hot with a side of crusty bread for dipping, or chill it for a refreshing cold soup option.

Spicy Kimchi Nabe

Ready to turn up the heat? This Spicy Kimchi Nabe is your ticket to a flavor-packed, cozy meal that’s as easy as it is bold. Grab your pot and let’s dive in.

Ingredients

• Kimchi – 2 cups
• Chicken broth – 4 cups
• Tofu – 1 block, cubed
• Pork belly – ½ lb, sliced
• Gochujang – 2 tbsp
• Green onions – 2, chopped

Instructions

1. Heat a large pot over medium heat. Add the pork belly and cook until lightly browned, about 5 minutes.
2. Stir in the kimchi and gochujang, cooking for another 2 minutes to blend the flavors.
3. Pour in the chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes.
4. Add the tofu cubes and simmer for another 5 minutes. Tip: For extra flavor, let it sit off the heat for 5 minutes before serving.
5. Garnish with chopped green onions. Tip: Serve immediately to enjoy the tofu at its silkiest.

Aromatic and deeply satisfying, this nabe boasts a spicy kick balanced by the richness of pork belly. Try serving it with a side of steamed rice to soak up every last drop of broth.

Oden (Japanese Fish Cake Stew)

Craving something cozy yet exotic? Oden, a Japanese fish cake stew, is your go-to. It’s hearty, flavorful, and surprisingly simple to whip up.

Ingredients

• Dashi stock – 4 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp
• Daikon radish – 1, sliced into 1-inch rounds
• Assorted fish cakes – 8 oz
• Boiled eggs – 2, peeled

Instructions

1. In a large pot, bring the dashi stock to a boil over medium-high heat.
2. Add the soy sauce and mirin to the pot, stirring to combine. Tip: Taste the broth now; it should be savory with a hint of sweetness.
3. Gently place the daikon radish slices into the pot. Reduce heat to low, cover, and simmer for 20 minutes until the daikon is translucent.
4. Add the assorted fish cakes and boiled eggs to the pot. Tip: For extra flavor, score the daikon slices lightly before adding them.
5. Simmer uncovered for another 10 minutes, ensuring the fish cakes are heated through. Tip: Avoid stirring too much to keep the fish cakes intact.

Unbelievably tender daikon and bouncy fish cakes make this stew a texture dream. Serve it piping hot with a side of mustard for a kick, or over steamed rice for a fuller meal.

Clam Miso Soup

Zesty and umami-packed, this clam miso soup is your next quick-fix comfort. Dive into layers of flavor with minimal fuss—ready in under 15.

Ingredients

• Water – 4 cups
• Miso paste – 3 tbsp
• Clams – 1 lb
• Green onions – 2, sliced

Instructions

1. Rinse clams under cold water, scrubbing shells to remove any grit.
2. Bring water to a boil in a pot over high heat, then reduce to a simmer.
3. Add clams to the pot, cover, and steam for 5-7 minutes until shells open. Discard any unopened clams.
4. Remove pot from heat. Scoop out ½ cup of broth into a bowl, whisk in miso paste until smooth, then stir back into the pot. Tip: Never boil miso to preserve its probiotics.
5. Divide soup into bowls, garnish with green onions. Tip: For extra depth, add a splash of sake to the broth before the clams.
6. Serve immediately. Tip: Pair with crusty bread to soak up the briny broth.

Creamy miso meets the ocean’s brininess in every spoonful. Try topping with a soft-boiled egg for a heartier twist.

Kabocha Squash Soup

Unlock the creamy, dreamy vibes of Kabocha Squash Soup—your next bowl of comfort is just a blend away.

Ingredients

• Kabocha squash – 1 medium
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Garlic – 2 cloves
• Ginger – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat oven to 400°F. Cut kabocha squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for 45 minutes or until flesh is fork-tender.
2. Let squash cool for 10 minutes, then scoop flesh into a blender. Tip: Roasting deepens the squash’s sweetness—don’t skip this step!
3. Add vegetable broth, coconut milk, minced garlic, grated ginger, salt, and pepper to the blender. Blend on high until smooth, about 2 minutes.
4. Pour mixture into a pot and simmer over medium heat for 10 minutes, stirring occasionally. Tip: For extra silkiness, strain the soup through a fine mesh sieve.
5. Adjust seasoning with salt and pepper if needed. Serve hot. Tip: Garnish with a drizzle of coconut milk and toasted pumpkin seeds for crunch.

Creamy with a hint of spice, this soup is a cozy hug in a bowl. Try serving it in hollowed-out mini pumpkins for a festive twist at your next dinner party.

Egg Drop Soup with Dashi

Bold flavors meet simplicity in this Egg Drop Soup with Dashi—ready in minutes and packed with umami.

Ingredients

• Dashi stock – 4 cups
• Eggs – 2 large
• Cornstarch – 2 tbsp
• Water – 2 tbsp
• Green onions – 2 tbsp, sliced

Instructions

1. Heat dashi stock in a pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. In a small bowl, whisk together cornstarch and water until smooth to create a slurry.
3. Slowly pour the slurry into the simmering dashi, stirring constantly to thicken the soup, about 1 minute.
4. Beat eggs in a separate bowl. With the soup at a steady simmer, gently drizzle the beaten eggs into the pot in a slow, steady stream, stirring gently to create ribbons.
5. Remove from heat immediately after adding the eggs to prevent overcooking.
6. Garnish with sliced green onions before serving.

Kitchen tip: For silkier eggs, beat them with a splash of water before adding to the soup. The soup’s texture is luxuriously smooth with delicate egg ribbons, while the dashi offers a deep, savory backbone. Serve with a sprinkle of sesame seeds for crunch.

Chanko Nabe (Sumo Stew)

Venture into the hearty world of sumo wrestlers with this protein-packed Chanko Nabe. Bold flavors and simple steps make it a knockout dinner.

Ingredients

• Chicken thighs – 1 lb
• Dashi stock – 4 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp
• Tofu – 1 block, cubed
• Napa cabbage – 2 cups, chopped
• Shiitake mushrooms – 4, sliced
• Green onions – 2, chopped

Instructions

1. Heat a large pot over medium heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side.
2. Pour in dashi stock, soy sauce, and mirin. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Add tofu, napa cabbage, shiitake mushrooms, and green onions. Simmer for another 15 minutes until vegetables are tender.
4. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Tip: For extra flavor, let the stew sit for 10 minutes off the heat before serving.
6. Tip: Serve with a side of steamed rice to soak up the delicious broth.

Mouthwatering and comforting, this stew boasts a rich broth with tender chicken and crisp veggies. Try ladling it over udon noodles for a twist.

Soba Noodle Soup

Get ready to slurp your way to happiness with this lightning-fast Soba Noodle Soup. It’s your weeknight warrior, packed with umami and ready in minutes.

Ingredients

• Soba noodles – 8 oz
• Vegetable broth – 4 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp
• Green onions – 2, sliced
• Garlic – 1 clove, minced
• Ginger – 1 tsp, grated
• Spinach – 1 cup

Instructions

1. Bring a pot of water to a boil. Add soba noodles and cook for 4 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain noodles and rinse under cold water. Set aside.
3. In the same pot, heat vegetable broth over medium heat. Add soy sauce, mirin, garlic, and ginger. Simmer for 5 minutes. Tip: Taste and adjust seasoning if needed.
4. Add spinach to the broth and cook for 1 minute until wilted.
5. Divide noodles into bowls. Pour hot broth over noodles. Tip: Garnish with green onions for a fresh crunch.

Whip up this soup for a silky, savory bowl that’s both comforting and light. Try topping with a soft-boiled egg or a sprinkle of sesame seeds for extra flair.

Tempura Udon

Ready to dive into a bowl of crispy, comforting tempura udon? This dish combines silky noodles with golden, airy tempura for a texture explosion. Let’s get straight to it.

Ingredients

• Udon noodles – 8 oz
• Tempura batter mix – 1 cup
• Ice water – 1 cup
• Vegetable oil – for frying
• Dashi stock – 4 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp

Instructions

1. Bring a large pot of water to a boil. Add udon noodles and cook for 10 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water.
2. In a medium bowl, mix tempura batter mix with ice water until just combined; lumps are okay. Tip: Keep the batter cold for the crispiest tempura.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Dip your choice of vegetables or seafood into the batter, letting excess drip off, then fry until golden, about 2-3 minutes. Tip: Fry in small batches to maintain oil temperature.
4. In a separate pot, combine dashi stock, soy sauce, and mirin. Bring to a simmer over medium heat for 5 minutes to blend flavors.
5. Divide udon noodles among bowls, pour hot broth over, and top with tempura. Tip: Serve immediately to keep tempura crispy.

Heavenly crispy tempura meets slurp-worthy udon in this dish. The contrast of textures and umami-rich broth makes every bite a delight. Try garnishing with green onions or a sprinkle of shichimi togarashi for an extra kick.

Japanese Onion Soup

Slice into comfort with this Japanese Onion Soup—**bold flavors**, **minimal effort**, and **maximum coziness** in every sip.

Ingredients

• Onions – 2 large, thinly sliced
• Water – 4 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat a large pot over medium heat. Add the thinly sliced onions and cook for 5 minutes, stirring occasionally, until they start to soften.
2. Pour in 4 cups of water, then add 2 tbsp soy sauce and 1 tbsp mirin. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes, allowing the flavors to meld.
4. Season with ½ tsp salt, then taste and adjust if necessary. Tip: For a deeper flavor, let the soup simmer for an additional 5 minutes.
5. Ladle the soup into bowls and serve hot. Tip: Garnish with thinly sliced green onions for a fresh contrast.

Now, the soup boasts a **silky texture** with onions that melt in your mouth, offering a **sweet and savory balance**. Try serving it over steamed rice for an extra hearty twist.

Conclusion

Feast your senses on these 18 Delicious Japanese Soup Recipes, perfect for any season! Whether you’re craving something light for summer or hearty for winter, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

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