50+ Authentic Japanese Soup Recipes to Warm Your Heart and Soul

Japanese cuisine is known for its balance of flavors, textures, and ingredients, and when it comes to soups, this culinary tradition shines brightly.

From comforting broths to hearty stews and delicate clear soups, Japanese soups offer a wonderful variety of tastes, all centered around one essential element: umami.

Whether you’re a fan of simple miso soup or want to try a more complex dish like ramen or nabe, there’s a Japanese soup recipe to suit every occasion.

In this article, we’ve compiled a collection of over 50 delicious Japanese soup recipes for you to explore.

These recipes will take you on a flavorful journey through Japan’s diverse soup offerings, including famous dishes like miso soup, ramen, and clear broths, as well as lesser-known gems like yudofu (tofu hot pot) and kaki no dobin mushi (steamed oyster soup).

Whether you’re an experienced cook or a beginner, these soups are easy to prepare and perfect for enjoying year-round.

So, get ready to fill your kitchen with the delicious aromas of Japan and bring the warmth of these comforting soups to your table!

50+ Authentic Japanese Soup Recipes to Warm Your Heart and Soul

Japanese soups are the heart of comfort food, offering an amazing balance of flavor, texture, and nutrition.

Whether you’re craving something light and fresh or rich and hearty, you’ll find the perfect recipe in this collection.

These 50+ Japanese soup recipes are more than just dishes; they represent a deep connection to Japanese culture, from the careful preparation of dashi (the foundational stock) to the thoughtful layering of ingredients.

So why not dive into the world of Japanese soups?

Whether you’re making a steaming bowl of ramen, a delicate miso soup, or a warming hot pot, these recipes will bring the essence of Japan straight to your kitchen.

Miso Soup with Tofu and Wakame

Miso soup, a staple in Japanese cuisine, is known for its rich umami flavor and simplicity. Often served as a side dish in Japanese meals, this soup combines miso paste with dashi (a Japanese soup stock) to create a savory, comforting base. Soft tofu and wakame seaweed are added for texture and a dose of nutrients. This recipe is perfect for beginners and can be adapted by adding other vegetables or proteins.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 3 tbsp miso paste (white or red)
• 1/2 cup silken tofu, cubed
• 2 tbsp wakame seaweed (rehydrated)
• 2 green onions, chopped
• Optional: a handful of mushrooms or sliced carrots for extra flavor

Instructions

1. Prepare the Dashi: In a medium pot, heat the dashi stock over medium heat. If using instant dashi powder, follow the instructions to make 4 cups of stock.
2. Add Tofu and Wakame: Once the dashi is hot, gently add the tofu cubes and rehydrated wakame seaweed. Allow them to cook for 2-3 minutes, so the flavors meld.
3. Incorporate Miso Paste: Reduce the heat to low. Take a ladleful of the hot broth, and in a separate bowl, dissolve the miso paste. Pour the dissolved miso back into the pot, avoiding boiling, as high heat can affect the miso’s flavor and nutrients.
4. Garnish and Serve: Add the chopped green onions and stir. Serve immediately in small bowls, garnishing with extra green onions if desired.

Miso soup is not only easy to make but also incredibly nutritious, as it is packed with protein, minerals, and probiotics. This version with tofu and wakame makes a versatile base to explore by adding ingredients like mushrooms or greens. Enjoy this warm, flavorful bowl as an appetizer or pair it with a Japanese-style meal.

Tonjiru (Japanese Pork and Vegetable Miso Soup)

Tonjiru, or “pork soup,” is a hearty miso-based soup that incorporates thinly sliced pork and various root vegetables. This soup is thicker and more filling than standard miso soup, making it ideal as a standalone meal. Tonjiru’s rich, savory flavor comes from the combination of pork, vegetables, and miso, which blends beautifully into a warm, comforting bowl.

Ingredients

• 5 cups dashi (Japanese soup stock)
• 200g thinly sliced pork belly or shoulder, cut into bite-sized pieces
• 1 carrot, sliced
• 1/2 daikon radish, sliced into half-moons
• 1 small potato, cubed
• 1/4 burdock root, peeled and sliced (optional)
• 2 green onions, chopped
• 3 tbsp miso paste (white or red)
• 1 tbsp sesame oil

Instructions

1. Prepare the Ingredients: Cut the vegetables and pork into bite-sized pieces for even cooking.
2. Cook the Pork and Vegetables: In a medium pot, heat sesame oil over medium heat. Add the pork slices and cook until they start to brown, then add the vegetables (carrot, daikon, potato, and burdock root). Stir for about 5 minutes until they soften.
3. Add Dashi and Simmer: Pour in the dashi stock, bringing it to a simmer. Cook for 10-15 minutes until the vegetables are tender.
4. Incorporate Miso Paste: Reduce the heat, then dissolve the miso paste in a small bowl with a ladleful of hot soup. Add it back to the pot, stirring gently to blend.
5. Serve and Garnish: Serve the tonjiru hot, garnished with chopped green onions.

Tonjiru is a deliciously filling soup perfect for colder months. The combination of tender pork, hearty vegetables, and miso creates a warming, umami-packed meal. This nutritious and satisfying soup can stand alone or be paired with a light salad or rice bowl for a complete Japanese-inspired meal.

Ozoni (Japanese New Year Mochi Soup)

Ozoni is a traditional Japanese soup enjoyed during the New Year celebration. Each region in Japan has its unique take on this soup, but it generally includes mochi (rice cakes), vegetables, and sometimes chicken or fish. This recipe, featuring a clear dashi broth, is light yet full of complex flavors and textures. Ozoni is not only delicious but also symbolic, representing good fortune for the coming year.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 4 mochi rice cakes (round or square)
• 1 small carrot, thinly sliced
• 1/4 daikon radish, thinly sliced
• 4 shiitake mushrooms, stems removed and sliced
• 1 small bunch of spinach or mizuna greens
• 2 tbsp soy sauce
• 1 tbsp mirin
• Optional: a few slices of cooked chicken or fish for added protein

Instructions

1. Prepare the Broth: In a medium pot, heat the dashi over medium heat. Add the soy sauce and mirin, stirring to combine.
2. Cook the Vegetables: Add the carrot, daikon, and shiitake mushrooms to the broth. Simmer for about 5-8 minutes or until the vegetables are tender.
3. Prepare the Mochi: In a separate skillet, toast the mochi until lightly browned and soft on both sides, or place them in a preheated oven until puffed.
4. Assemble the Soup: Add the mochi and greens (spinach or mizuna) to the soup. Let the greens wilt in the broth for about 1 minute.
5. Serve and Garnish: Ladle the soup into individual bowls, making sure each bowl gets a piece of mochi and some vegetables. Garnish with additional greens if desired.

Ozoni is a delightful and traditional way to start the New Year with a healthy, balanced meal. The chewy texture of mochi combined with tender vegetables and the light, flavorful broth makes this soup both unique and satisfying. Preparing and enjoying ozoni brings a taste of Japanese celebration and heritage to your table, making it a wonderful recipe to share with family and friends.

Kenchinjiru (Vegetable and Tofu Soup)

Kenchinjiru is a traditional Japanese vegetable and tofu soup known for its earthy flavors and nutritious ingredients. Originally a Buddhist temple dish, it’s made without meat, relying instead on root vegetables and tofu for depth and texture. This soup is light, wholesome, and perfect for those looking for a meat-free option that’s still full of flavor.

Ingredients

• 5 cups dashi (Japanese soup stock, vegetarian if possible)
• 1/2 block of firm tofu, cubed
• 1 carrot, sliced into rounds or half-moons
• 1/2 daikon radish, sliced into rounds or half-moons
• 1 small sweet potato, cubed
• 1/4 burdock root, peeled and sliced thinly (optional)
• 2 shiitake mushrooms, stems removed and sliced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 green onion, finely chopped

Instructions

1. Prepare the Ingredients: Slice all vegetables and cube the tofu.
2. Sauté the Vegetables: Heat sesame oil in a pot over medium heat. Add the carrot, daikon, sweet potato, burdock root, and mushrooms. Sauté for about 5 minutes until vegetables begin to soften.
3. Add Dashi and Simmer: Pour the dashi into the pot and bring to a gentle simmer. Add the tofu cubes, soy sauce, and mirin, cooking for another 10-15 minutes until vegetables are tender.
4. Serve and Garnish: Ladle the soup into bowls and sprinkle with chopped green onion.

Kenchinjiru is a nourishing soup that highlights the simplicity and elegance of Japanese vegetable-based dishes. With tofu for protein and root vegetables for depth, this soup provides a complete and satisfying meal. Enjoy it as a healthy option that offers a beautiful balance of flavors and textures.

Chawanmushi (Savory Egg Custard Soup)

Chawanmushi is a unique, savory Japanese egg custard soup with a delicate, silky texture. Although it’s served in a bowl and has a custard-like consistency, it’s considered a soup and often served as an appetizer. This light dish is flavored with dashi and soy sauce, with mushrooms, seafood, and vegetables adding depth and complexity.

Ingredients

• 2 large eggs
• 1 cup dashi (Japanese soup stock)
• 1 tbsp soy sauce
• 1 tsp mirin
• 4 small shiitake mushrooms, thinly sliced
• 4 small shrimp, peeled and deveined
• 1/4 cup cooked chicken breast, sliced thinly (optional)
• 1 green onion, chopped (for garnish)

Instructions

1. Prepare the Egg Mixture: In a mixing bowl, whisk the eggs gently. Add dashi, soy sauce, and mirin, stirring well to combine without creating bubbles.
2. Prepare the Toppings: Divide the shrimp, shiitake mushrooms, and chicken (if using) evenly among small cups or bowls.
3. Pour and Steam: Pour the egg mixture over the toppings, filling each cup. Cover each bowl with foil and steam them over medium heat for 10-15 minutes or until the custard is set and silky.
4. Garnish and Serve: Sprinkle chopped green onions on top and serve warm.

Chawanmushi is an exquisite Japanese dish that combines the delicate texture of custard with the umami flavors of dashi and soy. With seafood, mushrooms, and optional chicken as mix-ins, each spoonful of this custard soup delivers a burst of flavor. It’s perfect as an elegant appetizer or light main course for a sophisticated meal.

Niku Jaga Soup (Japanese Meat and Potato Stew)

Niku Jaga, a popular comfort food in Japan, is a meat and potato stew that’s simple yet flavorful. While traditionally a stew, it can be enjoyed as a soup by adding extra broth. The combination of thinly sliced beef, tender potatoes, and a soy-flavored broth creates a rich, savory dish that’s deeply satisfying.

Ingredients

• 5 cups dashi (Japanese soup stock)
• 200g thinly sliced beef (such as sirloin or flank)
• 2 medium potatoes, peeled and cubed
• 1 onion, sliced thinly
• 1 carrot, sliced into rounds or half-moons
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 1 green onion, chopped (for garnish)

Instructions

1. Sauté the Beef and Onions: In a large pot, heat vegetable oil over medium heat. Add the beef slices and onion, cooking until the beef is browned.
2. Add Potatoes and Carrots: Add the cubed potatoes and carrots to the pot, stirring for a couple of minutes.
3. Add Dashi and Simmer: Pour in the dashi, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer, then cook for 20-25 minutes, or until the potatoes are tender.
4. Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions.

Niku Jaga Soup is a Japanese comfort food at its finest. With tender beef, potatoes, and a savory soy-based broth, it brings warmth and satisfaction to any meal. Perfect for cold days, this soup is easy to make and incredibly rewarding, providing a wholesome, home-cooked taste of Japan.

Yudofu (Hot Tofu Soup)

Yudofu is a simple, soothing hot tofu dish often enjoyed in Kyoto. It features tofu simmered in a light dashi broth, accompanied by condiments such as soy sauce, green onions, and grated daikon. The dish is light and refreshing, focusing on the subtle flavors of the tofu and the umami of the dashi. This soup is perfect for those who enjoy a minimalistic, clean taste.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 1 block of silken or firm tofu, cut into cubes
• 2 tbsp soy sauce
• 1 tsp mirin
• 1/4 cup green onions, chopped
• 1/4 cup grated daikon radish
• 1 tbsp sesame oil (optional)
• 1 small chili pepper (optional, for heat)

Instructions

1. Prepare the Dashi: In a medium pot, bring the dashi to a simmer over medium heat. If using instant dashi powder, follow the package instructions.
2. Simmer the Tofu: Once the dashi is hot, gently add the tofu cubes into the broth. Simmer for 3-5 minutes to warm the tofu through.
3. Season the Broth: Add soy sauce and mirin to the pot, stirring gently to combine. Adjust the seasoning to taste.
4. Serve and Garnish: Ladle the tofu soup into bowls and garnish with chopped green onions, grated daikon, and sesame oil or chili pepper for extra flavor.

Yudofu is a light and healthy soup that beautifully highlights the delicate flavor of tofu. The combination of hot broth and fresh condiments makes it a perfect dish for those seeking a clean, nourishing meal. It’s ideal for a light dinner or as part of a Japanese-style meal, offering both warmth and comfort in a simple, yet elegant package.

Suimono (Clear Soup)

Suimono is a traditional Japanese clear soup that is light yet flavorful, often served as an appetizer or a side dish to a main meal. The soup’s delicate flavor comes from a simple dashi base, enhanced with a few seasonings and garnished with various ingredients like mushrooms, vegetables, or seafood. Its simplicity and clean taste make it perfect for highlighting the natural flavors of the ingredients.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 1 tbsp soy sauce
• 1 tsp mirin
• 2 shiitake mushrooms, sliced
• 2 sprigs of mitsuba (Japanese wild parsley) or cilantro for garnish
• 1/4 cup kamaboko (fish cake), thinly sliced (optional)
• 1/2 cup bok choy or spinach (optional)
• Salt, to taste

Instructions

1. Prepare the Dashi: In a small pot, bring the dashi to a simmer over medium heat. Add soy sauce and mirin to the pot, stirring gently.
2. Add the Ingredients: Add the sliced shiitake mushrooms and other optional ingredients (kamaboko, spinach, or bok choy). Let them simmer for 3-5 minutes until the mushrooms and vegetables are tender.
3. Adjust the Seasoning: Taste the soup and add a pinch of salt if needed to adjust the seasoning.
4. Serve and Garnish: Ladle the soup into small bowls and garnish with mitsuba or cilantro.

Suimono is an elegant and refreshing soup that celebrates the natural flavors of simple ingredients. Its clear broth and light seasoning make it a perfect palate cleanser or a gentle start to a meal. This soup offers a wonderful opportunity to appreciate the subtlety of Japanese culinary philosophy, where balance and purity of flavor take center stage.

Kaki no Dobin Mushi (Steamed Oyster Soup)

Kaki no Dobin Mushi is a luxurious Japanese soup made by steaming oysters in a flavorful broth with aromatic herbs and spices. This dish is traditionally served in a small teapot, and the broth is poured into small cups, making it an interactive and unique dining experience. The briny oysters and delicate dashi make this a rich yet refined soup, perfect for special occasions.

Ingredients

• 4 large fresh oysters, cleaned and shelled
• 4 cups dashi (Japanese soup stock)
• 1 tbsp soy sauce
• 1 tsp mirin
• 2-3 thin slices of fresh ginger
• 1 small sprig of mitsuba (Japanese parsley) or cilantro for garnish
• 2 tbsp sake (optional)
• 1/4 cup shiitake mushrooms, sliced (optional)

Instructions

1. Prepare the Broth: In a pot, bring the dashi to a simmer over medium heat. Add soy sauce, mirin, and sake, and let it simmer gently for 5 minutes to allow the flavors to combine.
2. Prepare the Oysters: Gently add the oysters and shiitake mushrooms (if using) to the broth and let them cook for 2-3 minutes, until the oysters open up and become tender.
3. Steam the Soup: Transfer the broth and oysters into small teapots or heatproof cups. Place a thin slice of ginger in each teapot.
4. Serve: Steep the teapot in hot water to keep the soup warm. Pour the broth into small cups, and garnish with mitsuba or cilantro.

Kaki no Dobin Mushi offers a unique and elegant way to enjoy oysters in a Japanese-style broth. The natural sweetness and brine of the oysters are complemented by the umami-rich dashi and delicate ginger flavor. Served in a teapot, it’s an interactive dish that adds a touch of luxury and sophistication to your dining experience. Perfect for special occasions or as an impressive appetizer, this soup will surely be a memorable dish.

Hōtō (Miso-Based Noodle Soup)

Hōtō is a traditional Japanese noodle soup from the Yamanashi Prefecture, known for its hearty vegetables, miso-based broth, and wide, flat wheat noodles. The soup is both comforting and filling, thanks to its thick consistency and rich flavors. It’s a rustic dish often enjoyed in colder months, offering warmth and nourishment with every bite.

Ingredients

• 5 cups dashi (Japanese soup stock)
• 3 tbsp miso paste (white or red)
• 1 medium pumpkin or kabocha squash, peeled and cubed
• 1 medium carrot, sliced
• 1 small onion, sliced
• 100g hōtō noodles or wide, flat udon noodles
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil (optional)
• Fresh green onions or shiso leaves for garnish

Instructions

1. Prepare the Broth: In a large pot, bring the dashi to a boil. Once boiling, reduce the heat to a simmer and add the miso paste, stirring to dissolve.
2. Cook the Vegetables: Add the pumpkin, carrot, and onion to the pot, and cook for 10 minutes, until the vegetables are tender.
3. Add the Noodles: Add the noodles to the pot and cook for an additional 10-15 minutes, or until the noodles are fully cooked and the soup has thickened.
4. Season the Soup: Add soy sauce and mirin to the soup, adjusting the flavor to your liking. You can also drizzle a little sesame oil for extra richness.
5. Serve: Ladle the soup into bowls and garnish with fresh green onions or shiso leaves.

Hōtō is a deeply satisfying soup that combines the earthiness of seasonal vegetables with the richness of miso and the heartiness of noodles. It’s a perfect comfort food, offering both warmth and a sense of home. Whether you’re enjoying it on a chilly day or sharing it with family, Hōtō provides a simple yet flavorful taste of Japanese culinary traditions.

Tori no Suimono (Clear Chicken Soup)

Tori no Suimono is a delicate, clear chicken soup that is both light and full of flavor. The clear broth is made from chicken and dashi, then enhanced with soy sauce and mirin, creating a perfect balance of savory notes. It is typically garnished with a few simple ingredients like mushrooms, greens, or even a boiled egg. This soup is great as an appetizer or a light meal.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 200g chicken breast or thighs, thinly sliced
• 1 tbsp soy sauce
• 1 tsp mirin
• 2 shiitake mushrooms, sliced thinly
• 1/4 cup cooked spinach or mitsuba (Japanese parsley) for garnish
• Salt, to taste
• 1 boiled egg (optional)

Instructions

1. Prepare the Broth: In a pot, bring the dashi to a simmer over medium heat. Add soy sauce, mirin, and salt to the broth to season.
2. Cook the Chicken: Add the thinly sliced chicken to the pot and simmer for 3-4 minutes until the chicken is cooked through.
3. Add Mushrooms: Add the shiitake mushrooms and cook for another 2-3 minutes until tender.
4. Serve: Ladle the soup into bowls and garnish with spinach or mitsuba. If desired, add a boiled egg for extra richness.

Tori no Suimono is a refreshing and elegant soup that allows the delicate flavors of chicken and dashi to shine through. The simplicity of the ingredients and the clean, clear broth make it a soothing dish, perfect for those who enjoy light yet flavorful meals. It’s a great choice when you need a nourishing, easy-to-make soup that isn’t too heavy.

Shoyu Ramen (Soy Sauce Ramen Soup)

Shoyu Ramen is one of the most beloved styles of ramen in Japan. With its savory soy sauce-based broth, this noodle soup is both comforting and flavorful, with a perfect balance of salty, sweet, and umami. The rich broth is paired with soft noodles, tender slices of pork, and a variety of toppings, making it a satisfying meal that is easy to make at home.

Ingredients

• 4 cups chicken or pork broth (or a combination)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1-inch piece of ginger, minced
• 200g fresh ramen noodles
• 2 boiled eggs, halved
• 2 slices chashu (braised pork belly) or chicken (optional)
• 1/4 cup bamboo shoots, sliced (optional)
• 1/4 cup green onions, chopped
• Nori (seaweed) for garnish

Instructions

1. Prepare the Broth: In a large pot, combine the chicken or pork broth with soy sauce, mirin, sesame oil, garlic, and ginger. Bring to a simmer and let it cook for 10-15 minutes to meld the flavors.
2. Cook the Noodles: In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.
3. Assemble the Soup: Divide the cooked noodles between two bowls. Pour the hot broth over the noodles, making sure to evenly distribute the flavors.
4. Add Toppings: Top the ramen with the boiled egg halves, chashu (or chicken), bamboo shoots, green onions, and a sheet of nori.
5. Serve: Serve the ramen immediately, enjoying the rich, savory flavors.

Shoyu Ramen is a comforting and satisfying soup that combines a flavorful, umami-rich broth with tender noodles and delicious toppings. The soy sauce-based broth gives the soup its signature depth, while the toppings of pork, egg, and vegetables add variety and texture. This hearty soup is perfect for anyone craving a filling, savory bowl of ramen at home, and it’s sure to satisfy both beginners and seasoned ramen lovers.

Miso Soup with Clams (Asari no Miso Shiru)

Miso Soup with Clams is a delicious variation of the traditional Japanese miso soup, featuring tender clams in a savory miso-based broth. The natural sweetness of the clams complements the rich umami of the miso, creating a comforting and aromatic soup perfect for a light meal or a side dish. This soup is popular in coastal regions of Japan, where fresh seafood is abundant.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 3 tbsp miso paste (white or red, depending on preference)
• 200g fresh clams (asari clams are commonly used)
• 1/2 block tofu, cut into cubes
• 1/4 cup green onions, chopped
• 1 sheet nori (seaweed), shredded (optional)

Instructions

1. Prepare the Clams: Rinse the clams well under cold water to remove any sand. Soak them in water with a bit of salt for about 30 minutes to purge any remaining grit.
2. Make the Broth: In a pot, bring the dashi to a simmer. Add the miso paste and stir until it dissolves completely, creating a smooth broth.
3. Add the Clams and Tofu: Add the clams to the pot and cover. Cook for 3-5 minutes until the clams open up. Discard any clams that don’t open. Add the tofu cubes and cook for an additional 2-3 minutes until heated through.
4. Serve: Ladle the soup into bowls and garnish with chopped green onions and shredded nori if desired.

Miso Soup with Clams is a refreshing and flavorful twist on the classic miso soup, with the tender clams adding a delightful brininess that enhances the broth’s depth. The simplicity of this dish makes it perfect for a light meal or as part of a multi-course Japanese meal. The combination of miso and seafood is truly comforting and full of umami, ideal for those seeking a satisfying yet light soup.

Oden (Japanese Hot Pot Soup)

Oden is a popular Japanese hot pot dish that consists of a variety of ingredients, such as boiled eggs, tofu, daikon radish, fish cakes, and konjac, all simmered in a light, soy-based broth. This comforting soup is often enjoyed during the colder months and is a favorite in Japanese homes and street food stalls. The slow simmering process allows the ingredients to absorb the flavorful broth, making each bite delicious and satisfying.

Ingredients

• 6 cups dashi (Japanese soup stock)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1/2 daikon radish, peeled and cut into thick rounds
• 2 boiled eggs, peeled
• 1 block of firm tofu, cut into cubes
• 4 fish cakes (chikuwa or satsuma-age)
• 2-3 sticks of konjac (or shirataki noodles)
• 1 small carrot, sliced into rounds
• 1 tbsp seaweed flakes (optional, for garnish)

Instructions

1. Prepare the Broth: In a large pot, combine the dashi, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
2. Add the Vegetables and Tofu: Add the daikon radish, carrot, tofu, and konjac to the pot. Simmer for about 20-30 minutes until the vegetables are tender.
3. Add the Fish Cakes and Eggs: Add the boiled eggs and fish cakes to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
4. Serve: Ladle the soup into bowls and garnish with seaweed flakes if desired.

Oden is a hearty and flavorful hot pot soup that’s perfect for warming up on a cold day. The variety of ingredients allows for a mix of textures and flavors, from the softness of tofu to the chewiness of fish cakes and the refreshing crunch of daikon. This dish is not only comforting but also very customizable—feel free to experiment with different vegetables and proteins. It’s a great option for family-style meals and gathering around the table.

Nabeyaki Udon (Hot Pot Udon Soup)

Nabeyaki Udon is a one-pot Japanese noodle soup that features thick, chewy udon noodles in a rich, savory broth. It’s a comforting and filling dish that often includes vegetables, chicken, seafood, and a variety of garnishes, all simmered together in a single pot. Nabeyaki Udon is typically served hot and fresh, making it a popular winter dish in Japan.

Ingredients

• 4 cups dashi (Japanese soup stock)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 200g fresh udon noodles
• 150g chicken thigh, sliced thinly
• 2 shiitake mushrooms, sliced
• 1/2 carrot, sliced into thin rounds
• 1/4 cup spinach or bok choy, chopped
• 1 egg
• 2-3 fish cakes (kamaboko), sliced
• 1/4 cup green onions, chopped
• 1 tbsp sesame oil (optional)

Instructions

1. Prepare the Broth: In a large pot, combine the dashi, soy sauce, mirin, and sake. Bring the mixture to a simmer and let it cook for 5-7 minutes to combine the flavors.
2. Add the Ingredients: Add the udon noodles, chicken, shiitake mushrooms, carrots, and fish cakes to the pot. Simmer for about 5 minutes, or until the noodles are tender and the chicken is cooked through.
3. Add the Egg: Crack an egg into the pot, gently stirring it in if desired, or letting it cook whole for a poached-style egg. Simmer for an additional 2-3 minutes.
4. Serve: Ladle the soup into bowls, garnish with green onions, and drizzle with sesame oil if desired.

Nabeyaki Udon is a hearty and satisfying soup that combines the chewiness of udon noodles with tender chicken, vegetables, and a savory broth. The addition of an egg makes the dish extra rich and comforting. This dish is perfect for a warming meal on a cold day and can be made with a variety of proteins and vegetables based on personal preferences. The one-pot preparation makes it both convenient and delicious for busy nights or casual gatherings.

Note: More recipes are coming soon!