List of Japanese soups and stews



This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai (一汁三菜) refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.

Soup/Shirumono

 * Butajiru – Also known as tonjiru. Soup made with pork and vegetables, flavoured with miso.
 * Dashi – a class of soup and cooking stock used in Japanese cuisine.
 * Sweet corn porridge soup.
 * Kasujiru
 * Kenchin jiru
 * Miso soup
 * Noppe
 * Ohaw
 * Suimono – 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
 * Zōni

Noodle soup

 * Champon – Noodle dish that is a regional cuisine of Nagasaki, Japan.
 * Hōtō – Regional dish made by stewing flat udon noodles and vegetables in miso soup.
 * Instant noodles
 * Cup Noodle
 * Okinawa soba
 * Ramen
 * Tonkotsu ramen
 * Udon – 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
 * Zosui

Hot pot/Nabemono

 * Chankonabe – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet.
 * Dojō nabe – loach, tokusanhin of Asakusa in Tokyo
 * Fugu chiri – pufferfish
 * Harihari-nabe – minke whale meat and mizuna
 * Imoni – beef and potatoes
 * Kiritanpo
 * Motsunabe
 * Oden
 * Shabu-shabu
 * Sukiyaki