Hearty, comforting, and brimming with umami, Japanese soups are the perfect way to warm up any season. From quick weeknight dinners to slow-simmered weekend favorites, these flavorful bowls offer comfort and nourishment in every spoonful. Ready to find your new go-to recipe? Let’s dive into 18 delicious Japanese soups you’ll love making at home!
Tonjiru (Pork and Vegetable Miso Soup)
A hearty Japanese classic that’s basically a hug in a bowl. Packed with savory pork and seasonal veggies swimming in umami-rich miso broth—this is comfort food that actually fuels you. Get ready to slurp your way to happiness.
Ingredients
– 8 ounces thinly sliced pork shoulder, cut into bite-sized pieces
– 1 tablespoon toasted sesame oil
– 1 large yellow onion, thinly sliced into half-moons
– 2 medium carrots, cut into thin matchsticks
– 1 large russet potato, peeled and cubed into ½-inch pieces
– 4 cups rich chicken stock
– 4 cups filtered water
– ¼ cup white miso paste, smooth and fermented
– 2 green onions, thinly sliced on the diagonal
– 1 teaspoon fresh ginger, finely grated
Instructions
1. Heat the toasted sesame oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the thinly sliced pork shoulder pieces and sear for 3-4 minutes until lightly browned on all edges.
3. Toss in the thinly sliced yellow onion and sauté for 2 minutes until slightly translucent.
4. Stir in the carrot matchsticks and cubed russet potato, coating everything in the rendered pork fat.
5. Pour in the rich chicken stock and filtered water, scraping any browned bits from the bottom of the pot.
6. Bring the mixture to a rolling boil, then immediately reduce heat to maintain a gentle simmer.
7. Cover and simmer for 15 minutes until the potato cubes are fork-tender but not falling apart.
8. Pro tip: Scoop ½ cup of hot broth into a small bowl and whisk vigorously with the white miso paste until completely smooth—this prevents clumping.
9. Remove the Dutch oven from heat and stir in the miso mixture until fully incorporated.
10. Pro tip: Never boil miso once added—it kills the beneficial enzymes and alters the flavor.
11. Stir in the finely grated fresh ginger and most of the diagonally sliced green onions, reserving some for garnish.
12. Pro tip: Let the soup rest off heat for 2 minutes to allow flavors to meld before serving.
13. Ladle into deep bowls and garnish with remaining green onions.
Now you’ve got a steaming bowl of pure comfort. The tender pork melts against crisp-tender veggies while the miso broth delivers deep savory notes. Try topping with a soft-boiled egg or serving over steamed rice for an extra-hearty meal.
Clear Clam Soup with Sake
Rethink everything you know about clam soup. This crystal-clear broth delivers ocean freshness in every spoonful, with sake adding subtle complexity that elevates the entire experience.
Ingredients
– 2 lbs fresh littleneck clams
– 4 cups cold filtered water
– 1/2 cup premium dry sake
– 3 cloves fresh garlic, thinly sliced
– 1-inch piece fresh ginger, peeled and julienned
– 2 tbsp high-quality soy sauce
– 2 green onions, thinly sliced
– 1 tsp toasted sesame oil
Instructions
1. Scrub 2 lbs fresh littleneck clams thoroughly under cold running water to remove any grit.
2. Combine 4 cups cold filtered water and cleaned clams in a large pot over high heat.
3. Bring the pot to a rolling boil, then immediately reduce heat to maintain a gentle simmer.
4. Skim off any foam that rises to the surface using a fine-mesh skimmer for clearer broth.
5. Add 3 cloves fresh garlic, thinly sliced and 1-inch piece fresh ginger, peeled and julienned to the simmering broth.
6. Pour in 1/2 cup premium dry sake and continue simmering for 8 minutes until clams fully open.
7. Discard any clams that remain closed after cooking for safety.
8. Stir in 2 tbsp high-quality soy sauce and 1 tsp toasted sesame oil.
9. Ladle the hot soup into bowls, making sure to distribute clams evenly.
10. Garnish with 2 green onions, thinly sliced just before serving for maximum freshness.
Amazingly delicate, this soup balances briny clam essence with sake’s floral notes. The crystal-clear broth feels light yet deeply satisfying, while the tender clams provide perfect texture contrast. Serve it steaming hot with crusty bread for dipping, or add a squeeze of fresh lemon to brighten the flavors even further.
Chanko Nabe (Sumo Wrestler Hot Pot)
Power up your dinner game with this protein-packed Japanese hot pot that fuels sumo wrestlers. Pack your pot with savory broth, tender chicken, and crisp vegetables for a meal that builds champions. Perfect for chilly nights when you need serious comfort food that delivers both flavor and fuel.
Ingredients
– 2 quarts rich chicken bone broth
– 1 pound skinless chicken thighs, cut into bite-sized pieces
– 8 ounces firm tofu, cubed
– 4 fresh shiitake mushrooms, stems removed
– 1 large napa cabbage, roughly chopped
– 2 large carrots, sliced into coins
– 1 bunch fresh spinach leaves
– 4 green onions, sliced diagonally
– ¼ cup soy sauce
– 2 tablespoons mirin
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 teaspoon toasted sesame oil
Instructions
1. Combine chicken bone broth, soy sauce, mirin, grated ginger, and minced garlic in a large pot.
2. Bring the broth mixture to a gentle boil over medium-high heat.
3. Reduce heat to maintain a steady simmer at 200°F.
4. Add chicken thigh pieces to the simmering broth.
5. Cook chicken for 8 minutes until fully opaque and cooked through.
6. Add cubed tofu and shiitake mushrooms to the pot.
7. Simmer for 5 minutes until mushrooms begin to soften.
8. Layer napa cabbage and carrot coins over the other ingredients.
9. Cover the pot and steam for 4 minutes until vegetables are tender-crisp.
10. Add fresh spinach leaves and sliced green onions.
11. Cook for 2 minutes just until spinach wilts.
12. Drizzle toasted sesame oil over the finished hot pot.
13. Ladle directly from the pot into individual bowls.
Our chanko nabe delivers tender chicken swimming in umami-rich broth with crisp-tender vegetables that maintain their perfect texture. The tofu soaks up all the savory flavors while the sesame oil adds that final aromatic touch. Serve it family-style right from the pot for an interactive meal that brings everyone to the table, or pack the leftovers for next-day lunches that taste even better as the flavors continue to meld.
Kitsune Udon (Udon with Fried Tofu)
Craving cozy comfort in a bowl? This Japanese noodle soup delivers silky udon swimming in savory dashi broth, crowned with sweet fried tofu pockets. Create restaurant-worthy warmth in just 30 minutes—your ultimate cold-weather hug.
Ingredients
– 8 cups crystal-clear cold water
– 2 (4×6-inch) sheets toasted kombu seaweed
– 1 cup shaved bonito flakes
– ½ cup premium soy sauce
– 3 tablespoons mirin
– 1 tablespoon granulated sugar
– 4 pieces kitsune age (pre-fried tofu pockets)
– 14 ounces fresh udon noodles
– 2 thinly sliced green onions
– 1 sheet nori seaweed, cut into thin strips
Instructions
1. Combine 8 cups cold water and kombu sheets in a large pot.
2. Heat the pot over medium heat until small bubbles form around the edges (about 10 minutes).
3. Remove kombu just before boiling to prevent bitterness.
4. Turn off heat and immediately add bonito flakes, letting them steep for 5 minutes until sinking.
5. Strain broth through fine-mesh sieve into a clean pot, discarding solids.
6. Stir in soy sauce, mirin, and sugar until fully dissolved.
7. Simmer broth uncovered over low heat for 15 minutes to develop depth.
8. Meanwhile, pour boiling water over fried tofu pockets to remove excess oil.
9. Gently squeeze tofu to drain, then add to simmering broth.
10. Cook tofu in broth for 8 minutes until plump and infused with flavor.
11. In a separate pot, cook udon noodles according to package directions (typically 8-10 minutes).
12. Drain noodles thoroughly and divide among 4 deep bowls.
13. Ladle hot broth and tofu over noodles.
14. Top each bowl with green onions and nori strips.
Melt-in-your-mouth tofu contrasts with chewy udon noodles in this umami-rich broth. Serve immediately with a soft-boiled egg for extra creaminess, or add chili oil for a spicy kick that cuts through the sweetness perfectly.
Oden (Japanese Winter Stew)
Unleash your inner chef with this soul-warming Japanese classic that transforms simple ingredients into pure comfort. Ultimate cozy vibes in a bowl—perfect for chilly evenings when you crave something deeply satisfying and effortlessly delicious.
Ingredients
- 4 cups rich dashi broth
- 2 tbsp smooth soy sauce
- 1 tbsp sweet mirin
- 1 tsp fragrant sake
- 6 oz firm tofu cubes
- 4 hard-boiled eggs, peeled
- 2 large carrots, sliced into thick coins
- 1 large daikon radish, cut into 1-inch rounds
- 4 fish cakes, sliced
- 2 konnyaku blocks, scored and cut
- 4 shiitake mushrooms, stems removed
Instructions
- Combine dashi broth, soy sauce, mirin, and sake in a large pot over medium-high heat.
- Bring the broth to a gentle simmer, watching for small bubbles around the edges.
- Add daikon radish rounds and carrot coins to the simmering broth.
- Cook vegetables for 15 minutes until slightly softened but still firm.
- Gently lower hard-boiled eggs into the broth using a spoon to prevent cracking.
- Add konnyaku blocks and shiitake mushrooms to the pot.
- Reduce heat to low, maintaining a bare simmer with occasional bubbles.
- Cover the pot and simmer for 45 minutes to allow flavors to meld.
- Add firm tofu cubes and sliced fish cakes during the final 10 minutes of cooking.
- Test daikon radish for doneness—it should yield easily to a fork but not fall apart.
- Remove pot from heat and let rest for 5 minutes before serving.
What makes this stew truly magical is how the daikon becomes translucent and buttery-soft while soaking up the savory broth. The fish cakes add springy texture against the creamy egg yolks—serve it family-style with steamed rice for the ultimate comfort meal that gets better with each reheating.
Zosui (Japanese Rice Soup)
Kick your comfort food game up a notch with this Japanese rice soup that transforms leftover rice into pure magic. Zosui delivers cozy warmth in every spoonful with its savory broth and silky egg ribbons. Forget boring chicken soup—this is next-level comfort in a bowl.
Ingredients
– 2 cups cooked Japanese short-grain rice
– 4 cups rich chicken broth
– 2 large farm-fresh eggs
– 1 tbsp toasted sesame oil
– 2 tbsp premium soy sauce
– 1 tsp freshly grated ginger
– 2 thinly sliced green onions
– ½ cup finely chopped carrots
– ¼ cup frozen peas
Instructions
1. Heat 1 tbsp toasted sesame oil in a large pot over medium heat until shimmering.
2. Add ½ cup finely chopped carrots and sauté for 3 minutes until slightly softened.
3. Pour in 4 cups rich chicken broth and bring to a rolling boil.
4. Reduce heat to medium-low and stir in 2 cups cooked Japanese short-grain rice.
5. Add 1 tsp freshly grated ginger and 2 tbsp premium soy sauce, stirring to combine.
6. Simmer uncovered for 8 minutes, stirring occasionally to prevent sticking.
7. Whisk 2 large farm-fresh eggs in a small bowl until fully combined.
8. Slowly drizzle the whisked eggs into the simmering soup while stirring constantly to create thin ribbons.
9. Add ¼ cup frozen peas and cook for 2 more minutes until peas are heated through.
10. Remove from heat and stir in 2 thinly sliced green onions, reserving some for garnish.
A silky, comforting texture meets savory depth in every spoonful. The egg ribbons melt into the broth while the rice maintains just enough chew. Serve it steaming hot with extra green onions scattered on top for the ultimate cozy meal that feels like a warm hug.
Kabocha Squash Soup with Miso
Savor the ultimate fall comfort in this silky kabocha squash soup with umami-packed miso. This vibrant orange beauty blends sweet, earthy squash with savory depth for a bowl that’s pure cozy magic. Get ready to wow your taste buds—no fancy skills required.
Ingredients
- 1 medium kabocha squash, about 3 pounds, with vibrant orange flesh and green skin
- 2 tablespoons rich toasted sesame oil
- 1 large yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups rich vegetable broth
- 3 tablespoons white miso paste, savory and smooth
- 1 cup creamy full-fat coconut milk
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chives, thinly sliced for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the kabocha squash in half lengthwise using a sharp chef’s knife and scoop out the seeds with a sturdy spoon.
- Brush the cut sides of the squash with 1 tablespoon of toasted sesame oil and place them cut-side down on the baking sheet.
- Roast the squash for 40–45 minutes until the flesh is tender when pierced with a fork and the skin is slightly blistered.
- Let the squash cool for 10 minutes until safe to handle, then scoop the soft flesh into a bowl, discarding the skin.
- Heat the remaining 1 tablespoon of toasted sesame oil in a large Dutch oven over medium heat.
- Sauté the diced onion for 6–8 minutes until translucent and lightly golden, stirring occasionally.
- Add the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
- Tip: Toasting the garlic and ginger briefly unlocks their aromatic oils without bitterness.
- Pour in the vegetable broth and add the roasted squash flesh, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
- Remove the pot from heat and carefully blend the soup until completely smooth using an immersion blender.
- Tip: For an ultra-silky texture, blend in batches in a countertop blender, but avoid filling more than halfway to prevent splatters.
- Whisk the white miso paste with 1/2 cup of the hot soup in a small bowl until fully dissolved.
- Stir the miso mixture back into the soup along with the coconut milk, sea salt, and black pepper.
- Heat the soup gently over low heat for 3–4 minutes until warmed through, but do not boil to preserve the miso’s probiotic benefits.
- Tip: Always add miso off the heat to maintain its gut-friendly enzymes and delicate flavor.
- Ladle the soup into bowls and garnish with fresh chives.
Hearty and velvety, this soup boasts a lush texture that clings to your spoon. The kabocha’s natural sweetness balances the miso’s savory punch, while coconut milk adds a subtle creaminess. Serve it topped with crispy roasted squash seeds or a drizzle of chili oil for an extra kick.
Shoyu Ramen with Chashu Pork
Forget takeout—this homemade shoyu ramen brings Tokyo vibes to your kitchen. Fresh noodles swim in savory soy broth, crowned with melt-in-your-mouth chashu pork. Fire up that stove and let’s build a bowl worth bragging about.
Ingredients
– 2 lbs pork belly, skin-on for crispy edges
– 1/4 cup soy sauce, the rich, dark kind
– 2 tbsp mirin, sweet and glossy
– 1 tbsp brown sugar, packed for caramelized depth
– 4 cloves garlic, smashed to release aroma
– 1-inch knob fresh ginger, sliced thin
– 8 cups chicken broth, simmered to savory perfection
– 4 packs fresh ramen noodles, springy and golden
– 4 soft-boiled eggs, jammy yolks intact
– 2 green onions, thinly sliced for fresh crunch
– 1 sheet nori, toasted for umami crisp
Instructions
1. Preheat your oven to 275°F—low and slow makes tender chashu.
2. Roll the pork belly tightly, tie with kitchen twine to hold its shape.
3. Sear the pork in a dry skillet over medium-high heat until golden-brown on all sides, about 8 minutes total.
4. Whisk soy sauce, mirin, brown sugar, garlic, and ginger in a bowl.
5. Place seared pork in a baking dish, pour the marinade over it, cover tightly with foil.
6. Braise in the oven for 3 hours until the pork shreds easily with a fork.
7. Remove pork from the oven, let it rest for 15 minutes before slicing—this keeps it juicy.
8. Strain the braising liquid into a saucepan, simmer over medium heat for 10 minutes to reduce into a glossy glaze.
9. Bring chicken broth to a rolling boil in a large pot.
10. Add ramen noodles, cook for 3 minutes until al dente, stirring once to prevent sticking.
11. Drain noodles immediately to stop the cooking process.
12. Divide noodles among four bowls, ladle hot broth over them.
13. Top each bowl with two slices of chashu pork, one soft-boiled egg halved, green onions, and a nori square.
14. Drizzle with the reduced glaze just before serving.
Here’s your reward: silky noodles soak up the savory broth, while the chashu melts at the slightest bite. Crack into that jammy egg yolk—it’ll swirl into the soup like liquid gold. Serve it with extra nori for dipping, or add a spicy chili crunch for heat lovers.
Kinoko Soup (Mushroom Clear Soup)
Zesty mushrooms meet their destiny in this clear, soul-warming broth. Simmer earthy flavors into a light yet satisfying sip that’s pure comfort in a bowl. Ready to transform humble fungi into liquid gold?
Ingredients
– 8 ounces fresh cremini mushrooms, thinly sliced
– 6 cups cold filtered water
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon low-sodium soy sauce
– 1 teaspoon freshly grated ginger
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. Melt 2 tablespoons unsalted butter in a large stockpot over medium heat until foamy.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and 1 teaspoon freshly grated ginger, cooking for 60 seconds until fragrant.
4. Add 8 ounces thinly sliced cremini mushrooms and cook for 8 minutes until they release their liquid and edges brown.
5. Pour in 6 cups cold filtered water, scraping any browned bits from the pot bottom.
6. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
7. Skim off any foam that rises to the surface during the first 10 minutes of simmering.
8. Stir in 1 tablespoon low-sodium soy sauce, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper.
9. Continue simmering uncovered for 25 minutes until the broth develops a rich golden color.
10. Ladle the hot soup through a fine-mesh strainer into serving bowls, discarding the solids.
11. Garnish each bowl with 2 tablespoons chopped fresh chives just before serving.
Delicate yet deeply savory, this broth delivers silky texture with earthy mushroom essence. The clear liquid lets each ingredient shine while warming you from within. Try floating crispy fried shallots on top for contrasting crunch, or swirl in a teaspoon of white miso for extra umami depth.
Tamago Toji Soup (Egg Drop Soup)
Brace yourself for the coziest 10-minute comfort bowl you’ll ever whip up. This Tamago Toji Soup transforms simple ingredients into silky, savory magic that hugs your soul from the first spoonful. Get ready to level up your soup game with this effortless stunner.
Ingredients
– 4 cups rich chicken broth
– 2 large farm-fresh eggs
– 1 tbsp premium soy sauce
– 1 tsp toasted sesame oil
– 2 tsp freshly grated ginger
– 2 thinly sliced green onions
– 1 tbsp cornstarch
– 2 tbsp cold water
– ½ tsp finely ground white pepper
Instructions
1. Pour 4 cups of rich chicken broth into a medium saucepan.
2. Whisk in 1 tablespoon of premium soy sauce until fully incorporated.
3. Stir in 1 teaspoon of toasted sesame oil for depth of flavor.
4. Add 2 teaspoons of freshly grated ginger to the broth mixture.
5. Bring the broth to a rolling boil over high heat, about 5 minutes.
6. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry.
7. Slowly pour the cornstarch slurry into the boiling broth while continuously whisking.
8. Reduce heat to medium-low and simmer for 2 minutes until slightly thickened.
9. Crack 2 large farm-fresh eggs into a separate bowl and whisk vigorously until fully combined and frothy.
10. Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream.
11. Use a fork to gently swirl the soup in one direction as you add the eggs to create delicate ribbons.
12. Immediately remove the saucepan from heat once all eggs are added.
13. Stir in ½ teaspoon of finely ground white pepper for subtle heat.
14. Ladle the finished soup into serving bowls.
15. Garnish each bowl with 2 thinly sliced green onions scattered across the surface. You’ll love how the silky egg ribbons float through the rich, savory broth like edible clouds. The ginger provides a warm kick that plays perfectly against the subtle sesame notes. Try topping it with crispy fried shallots or serving alongside steamed jasmine rice for the ultimate comfort meal.
Kenchinjiru (Vegetable and Tofu Soup)
A warming bowl of Japanese comfort that’s secretly packed with plant-powered goodness. This vegan soup simmers root vegetables and tofu in a delicate shiitake-kombu broth—perfect for chilly evenings when you crave something nourishing yet light. Get ready to chop, simmer, and slurp your way to cozy satisfaction.
Ingredients
– 8 cups cold filtered water
– 2 large dried shiitake mushrooms
– 1 (4-inch) piece dried kombu seaweed
– 1 tablespoon toasted sesame oil
– 1 medium yellow onion, thinly sliced
– 2 large carrots, cut into rustic half-moons
– 1 large burdock root, peeled and julienned
– 2 medium potatoes, cubed into 1-inch pieces
– 1 (14-ounce) block firm tofu, pressed and cubed
– 3 tablespoons soy sauce
– 1 teaspoon fine sea salt
– 2 scallions, thinly sliced for garnish
Instructions
1. Combine 8 cups cold filtered water, 2 large dried shiitake mushrooms, and 1 (4-inch) piece dried kombu seaweed in a large pot. Let soak for 30 minutes to hydrate fully—this slow infusion builds a deeper umami base.
2. Place the pot over medium-high heat. Bring the broth to a gentle simmer, then immediately remove the kombu to prevent bitterness.
3. Continue simmering the shiitake mushrooms for 15 minutes until softened and fragrant.
4. Remove the shiitake mushrooms with a slotted spoon. Slice them thinly, discarding the tough stems.
5. Heat 1 tablespoon toasted sesame oil in a separate large pot over medium heat until shimmering.
6. Add 1 medium thinly sliced yellow onion. Sauté for 5 minutes until translucent and fragrant.
7. Stir in 2 large carrots cut into rustic half-moons and 1 large burdock root julienned. Cook for 3 minutes to lightly caramelize the edges.
8. Pour the reserved mushroom broth into the pot with the vegetables.
9. Add the sliced shiitake mushrooms and 2 medium potatoes cubed into 1-inch pieces. Bring to a boil.
10. Reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
11. Gently stir in 1 (14-ounce) block firm tofu pressed and cubed. Simmer uncovered for 5 minutes to heat through—avoid vigorous stirring to keep the tofu intact.
12. Season with 3 tablespoons soy sauce and 1 teaspoon fine sea salt. Simmer for 2 more minutes to meld the flavors.
13. Ladle the soup into bowls and garnish with 2 thinly sliced scallions.
The silky broth hugs each vegetable chunk while the tofu adds delicate protein pockets. Serve it steaming hot with a sprinkle of shichimi togarashi for a spicy kick, or pair with brown rice to make it a complete meal.
Suimono (Clear Broth with Seafood)
Rethink your soup game with this elegant Japanese classic. Suimono delivers crystal-clear broth that lets pristine seafood flavors shine through. Get ready to impress with minimal ingredients and maximum impact.
Ingredients
– 4 cups filtered cold water
– 1 piece kombu seaweed (4-inch square)
– 1/4 cup bonito flakes (lightly packed)
– 2 tbsp soy sauce (high-quality, naturally brewed)
– 1 tsp mirin (sweet rice wine)
– 1/2 tsp fine sea salt
– 8 large shrimp (raw, peeled with tails intact)
– 4 sea scallops (fresh, diver-caught)
– 2 green onions (thinly sliced on diagonal)
– 4 lemon slices (paper-thin)
Instructions
1. Combine 4 cups filtered cold water and 1 piece kombu seaweed in a medium saucepan.
2. Let the kombu soak in cold water for 30 minutes to extract maximum umami flavor.
3. Place the saucepan over medium-low heat and warm until small bubbles form around the edges (about 170°F).
4. Remove the kombu immediately before the water reaches a full boil to prevent bitterness.
5. Add 1/4 cup bonito flakes to the hot broth and stir gently.
6. Let the bonito flakes steep for exactly 2 minutes to infuse smoky flavor without overpowering.
7. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl.
8. Discard the bonito flakes and return the clear broth to the saucepan.
9. Stir in 2 tbsp soy sauce, 1 tsp mirin, and 1/2 tsp fine sea salt.
10. Bring the seasoned broth to a gentle simmer over medium heat (about 180°F).
11. Add 8 large shrimp and poach for 90 seconds until they turn pink and curl slightly.
12. Remove the shrimp with a slotted spoon and set aside.
13. Add 4 sea scallops to the same broth and poach for 2 minutes until opaque and firm.
14. Remove the scallops immediately to prevent overcooking.
15. Divide the hot broth among four warmed bowls using a ladle.
16. Arrange 2 shrimp and 1 scallop in each bowl with artistic placement.
17. Garnish each bowl with thinly sliced green onions and 1 paper-thin lemon slice.
A delicate dance of textures awaits—the broth whispers with umami depth while plump seafood delivers sweet bursts. Serve immediately in warmed bowls to maintain temperature contrast, or add steamed rice for a heartier meal that still honors the broth’s clarity.
Nabeyaki Udon (Hot Pot Udon)
Huddle up, comfort food lovers—this Japanese hot pot udon brings serious cozy vibes to your table. Imagine slurping thick, chewy noodles from a steaming pot loaded with savory broth, tender chicken, and vibrant veggies. It’s the ultimate one-pot wonder for chilly nights or lazy dinners.
Ingredients
– 4 cups rich chicken broth
– 2 bundles thick, chewy udon noodles
– 1 boneless, skinless chicken thigh, sliced into bite-sized pieces
– 1 cup fresh shiitake mushrooms, stems removed and caps sliced
– 1 large carrot, thinly sliced into coins
– 2 cups fresh spinach leaves
– 2 large farm-fresh eggs
– 2 tbsp premium soy sauce
– 1 tbsp fragrant mirin
– 1 tsp toasted sesame oil
– 2 green onions, thinly sliced
– 1 sheet nori seaweed, cut into thin strips
Instructions
1. Pour the rich chicken broth into a large, heavy-bottomed pot.
2. Heat the broth over medium-high heat until it reaches a gentle simmer, about 5–7 minutes.
3. Add the sliced chicken thigh pieces to the simmering broth.
4. Cook the chicken for 5–6 minutes, until fully opaque and no longer pink inside.
5. Stir in the premium soy sauce and fragrant mirin.
6. Drop the thick, chewy udon noodles into the pot.
7. Simmer the noodles for 4 minutes, stirring occasionally to prevent sticking.
8. Add the fresh shiitake mushrooms and thinly sliced carrot coins.
9. Cook for another 3–4 minutes until the vegetables are tender but still slightly firm.
10. Tip: For maximum flavor, don’t overcrowd the pot—keep ingredients in a single layer if possible.
11. Wilt the fresh spinach leaves by stirring them into the hot broth for 1 minute.
12. Crack the farm-fresh eggs directly into the simmering broth.
13. Cook the eggs for 2–3 minutes until the whites are set but yolks remain runny.
14. Tip: For perfect eggs, create small wells in the noodles before cracking them in.
15. Drizzle the toasted sesame oil over the top.
16. Remove the pot from heat immediately.
17. Tip: Let it rest for 2 minutes off heat—this allows flavors to meld and eggs to finish cooking gently.
18. Garnish with thinly sliced green onions and nori seaweed strips.
Each spoonful delivers a textural symphony—silky egg yolk mingling with chewy noodles, tender chicken, and crisp-tender veggies in that deeply savory broth. Serve it straight from the pot for maximum cozy factor, or crack an extra egg on top for ultimate richness.
Gomoku Wan (Five-Ingredient Clear Soup)
Kickstart your soup game with this Japanese-inspired clear broth that’s pure comfort in a bowl. Packed with five simple ingredients, it comes together in minutes but tastes like it simmered for hours. Perfect for when you need something light yet satisfying.
Ingredients
– 6 cups crystal-clear filtered water
– 1 large piece dried kombu seaweed (about 4×6 inches)
– ½ cup premium bonito flakes
– 2 tablespoons high-quality soy sauce
– 1 teaspoon fine sea salt
– 4 ounces silken tofu, cubed
– 2 fresh green onions, thinly sliced
Instructions
1. Place the dried kombu seaweed in a medium saucepan with 6 cups of filtered water.
2. Let the kombu soak in the water for 30 minutes to develop subtle umami flavors.
3. Heat the saucepan over medium heat until small bubbles form around the edges (about 160°F).
4. Remove the kombu immediately when bubbles appear to prevent bitterness.
5. Increase heat to high and bring the liquid to a rolling boil.
6. Turn off the heat completely and add the bonito flakes, swirling them into the hot liquid.
7. Let the bonito flakes steep for exactly 5 minutes to extract maximum flavor without clouding the broth.
8. Line a fine-mesh strainer with cheesecloth and place it over a clean bowl.
9. Carefully pour the broth through the strainer to capture all the bonito flakes.
10. Gently press the bonito flakes with the back of a spoon to extract remaining liquid, but avoid squeezing too hard.
11. Return the clear broth to the cleaned saucepan over medium heat.
12. Stir in the soy sauce and fine sea salt until fully dissolved.
13. Add the cubed silken tofu and heat for 2 minutes until warmed through.
14. Remove from heat and stir in the sliced green onions just before serving.
15. Ladle the hot soup into warmed bowls immediately.
But the magic happens when you serve it piping hot—the clear broth lets each ingredient shine while the silken tofu melts on your tongue. Try floating a few extra bonito flakes on top for dramatic effect, or serve alongside steamed rice for a complete meal that feels both elegant and effortless.
Shrimp and Daikon Radish Soup
Packed with flavor and ready in minutes, this shrimp and daikon soup brings serious comfort. Think tender shrimp swimming in a light, savory broth with sweet radish slices. Perfect for when you need something warming but don’t want to spend hours cooking.
Ingredients
– 1 lb fresh wild-caught shrimp, peeled and deveined
– 2 cups thinly sliced daikon radish
– 4 cups rich chicken broth
– 2 tbsp fragrant sesame oil
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp premium soy sauce
– 1 tsp toasted sesame seeds
– 2 sliced green onions
Instructions
1. Heat 2 tbsp fragrant sesame oil in a large pot over medium heat for 1 minute.
2. Add 3 cloves minced garlic and 1 tbsp freshly grated ginger, sautéing for 30 seconds until fragrant.
3. Pour in 4 cups rich chicken broth and bring to a rolling boil.
4. Add 2 cups thinly sliced daikon radish, reducing heat to medium-low.
5. Simmer for 15 minutes until daikon becomes translucent and tender.
6. Add 1 lb fresh wild-caught shrimp to the pot in a single layer.
7. Cook shrimp for 2-3 minutes until they turn pink and curl slightly.
8. Stir in 2 tbsp premium soy sauce until fully incorporated.
9. Remove pot from heat immediately to prevent overcooking shrimp.
10. Ladle soup into bowls and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds.
Light and nourishing, this soup delivers tender shrimp against the subtle sweetness of daikon in every spoonful. The clear broth lets each ingredient shine while the sesame adds nutty depth. Try serving it over steamed rice for a heartier meal or with crusty bread for dipping into that flavorful broth.
Spicy Miso Ramen with Ground Pork
Spicy Miso Ramen with Ground Pork
Sizzle up your weeknight dinner game with this umami-packed spicy miso ramen. Ground pork gets crispy-edged in a fiery chili-garlic base, then simmers in rich chicken broth with savory miso paste. Finish with springy ramen noodles and soft-boiled eggs for that perfect slurp-worthy bowl.
Ingredients
– 1 lb ground pork
– 2 tbsp toasted sesame oil
– 4 cloves garlic, finely minced
– 1 tbsp fresh ginger, grated
– 2 tbsp gochujang (Korean chili paste)
– 6 cups rich chicken broth
– ¼ cup white miso paste
– 2 tbsp soy sauce
– 2 packs fresh ramen noodles
– 4 large eggs
– 2 green onions, thinly sliced
– 1 cup fresh bean sprouts
– 2 sheets nori, cut into strips
Instructions
1. Heat 1 tbsp toasted sesame oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground pork, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned and crispy-edged.
3. Stir in 4 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp gochujang, coating the pork completely, and cook for 30 seconds to bloom the spices.
5. Pour in 6 cups chicken broth, scraping any browned bits from the bottom of the pot.
6. Whisk ¼ cup white miso paste with 2 tbsp soy sauce in a small bowl until smooth, then stir into the broth.
7. Bring the broth to a gentle simmer over medium heat, then reduce to low and cook uncovered for 15 minutes to develop flavors.
8. While broth simmers, bring a separate pot of water to a rolling boil and cook 2 packs fresh ramen noodles for 3 minutes until al dente.
9. Drain noodles immediately and rinse under cold water to stop the cooking process.
10. Place 4 eggs in boiling water and cook for exactly 7 minutes for jammy yolks.
11. Transfer eggs to an ice bath for 2 minutes, then peel and slice in half.
12. Divide cooked noodles among four bowls and ladle the hot broth and pork mixture over top.
13. Top each bowl with halved soft-boiled eggs, ¼ cup fresh bean sprouts, sliced green onions, and nori strips.
Rich, velvety broth clings to each noodle while the crispy pork adds textural contrast. The soft-boiled eggs release their jammy yolks into the spicy miso base, creating an irresistible creamy heat. Serve immediately with extra nori for dipping into the broth.
Yosenabe (Seafood and Vegetable Hot Pot)
Fling open your kitchen to Japanese comfort with this soul-warming yosenabe. Forget complicated techniques—this one-pot wonder layers briny seafood, crisp vegetables, and savory broth into pure coziness. Ready in under 30 minutes, it’s the ultimate weeknight reset button.
Ingredients
– 4 cups rich dashi stock
– 2 tbsp smooth soy sauce
– 1 tbsp sweet mirin
– 8 large wild-caught shrimp, peeled and deveined
– 6 fresh sea scallops
– 8 oz firm white fish fillets, cut into 1-inch chunks
– 4 oz delicate enoki mushrooms, trimmed
– 2 cups crisp Napa cabbage, chopped
– 2 vibrant carrots, thinly sliced
– 4 tender green onions, cut into 2-inch pieces
– 1 block silken tofu, cubed
Instructions
1. Combine 4 cups rich dashi stock, 2 tbsp smooth soy sauce, and 1 tbsp sweet mirin in a large pot.
2. Bring the broth to a rolling boil over high heat.
3. Add 2 cups crisp Napa cabbage and 2 vibrant carrots to the pot.
4. Simmer vegetables for exactly 5 minutes until slightly softened.
5. Gently place 1 block silken tofu into the broth.
6. Arrange 8 large wild-caught shrimp, 6 fresh sea scallops, and 8 oz firm white fish fillets over the vegetables.
7. Scatter 4 oz delicate enoki mushrooms and 4 tender green onions across the top.
8. Cover the pot and cook for 8 minutes until seafood turns opaque.
9. Check that shrimp have curled tightly and turned pink.
10. Remove from heat immediately when all proteins are cooked through.
Just ladle this steaming pot straight to the table—the tender fish flakes at a touch, while shrimp pop with briny sweetness. For maximum comfort, serve with steamed rice to soak up every drop of that umami-rich broth.
Summary
Beyond offering year-round comfort, these 18 Japanese soup recipes bring authentic flavor and versatility to your kitchen. We hope you find new favorites to warm every season—give them a try, leave a comment sharing which you loved most, and pin this roundup to your Pinterest boards to revisit anytime!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
