This is a list of Japanese soups and stews.

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and oth ...

is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic '' kaiseki'', '' honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the

Japanese soups and stews

Soup/'' Shirumono''

* '' Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. *

Dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...

– a class of soup and cooking

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a compan ...

used in Japanese cuisine. *

Sweet corn Sweet corn (''Zea mays'' convar. ''saccharata'' var. ''rugosa''), also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive muta ...

porridge soup. * '' Kasujiru'' * ''

Kenchin jiru Kenchin jiru (けんちん汁, 巻繊汁 ''kenchinjiru''), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared ...

'' *

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, '' abura-age'', etc.) that may be added depending on regional a ...

* '' Noppe'' * ''

Ohaw Ohaw or rur is a savory soup of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in t ...

'' * ''

Suimono Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

'' - generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' – Chicken soup * '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''

mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

'' * '' Zōni''

Noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such a ...

* '' Champon'' – Noodle dish that is a regional cuisine of Nagasaki, Japan. * '' Hōtō'' – Regional dish made by stewing flat

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

noodles and vegetables in miso soup. *

Instant noodle Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...

s ** Cup Noodle * '' Okinawa soba'' *

Ramen is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle di ...

** '' Tonkotsu'' ramen * ''

Udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

'' - many variations, including '' Kitsune udon'' topped with aburaage (sweetened deep-fried tofu pockets)

Stew/'' Nimono''

* '' Cream stew'' – Yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux. * " Gyusuji Nikomi" or Motsu Nikomi * ''

Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up ...

'' * ''

Zosui , or , is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and ve ...

Hot pot Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...
/'' Nabemono''

* '' Chankonabe'' – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet. * ''

Dojō nabe ''Dojo nabe'' (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese ''nabemono'' dish. To prepare the dish, Pond loach, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked ...

'' - loach, tokusanhin of

Asakusa is a district in Taitō, Tokyo, Japan. It is known as the location of the Sensō-ji, a Buddhist temple dedicated to the bodhisattva Kannon. There are several other temples in Asakusa, as well as various festivals, such as the . History The ...

Tokyo Tokyo (; ja, 東京, , ), officially the Tokyo Metropolis ( ja, 東京都, label=none, ), is the capital and largest city of Japan. Formerly known as Edo, its metropolitan area () is the most populous in the world, with an estimated 37.46 ...

* '' Fugu chiri'' -

pufferfish Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish, globefish, swellfis ...

* ''

Harihari-nabe is a type of nabemono made with minke whale meat and mizuna. It is mainly found in the Kansai region, mostly in the Osaka metropolitan area. The name "harihari" is onomatopoeic and refers to the sound of chewing mizuna. The dish is most often ma ...

'' – minke whale meat and mizuna * '' Imoni'' - beef and potatoes * '' Kiritanpo'' * ''

Motsunabe is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe po ...

'' * '' Oden'' * ''

Shabu-shabu ''Shabu-shabu'' ( ja, しゃぶしゃぶ, shabushabu) is a Japanese ''nabemono'' hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swi ...

'' * '' Sukiyaki'' File:Sukiyaki 01.jpg, Sukiyaki File:Cookingsukiyaki.jpg, Nabemono File:Soy ramen.jpg,

File:Zoni by yoppy.jpg, '' Zōni''

References

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Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the n ...

Soups Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingr ...