Japanese Soups

Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the do... READ MORE

One of the fundamental ingredients in Japanese cuisine, dashi is a type of soup and cooking stock often used as the base for different miso and noodle soups, donburi or rice bowl dishes, stews and many other kinds of nimono or si... READ MORE

Miso soup is a traditional soy-based soup made from a stock called dashi, miso paste, and various additional ingredients such as seaweed or tofu. It is estimated that more than 70% of Japeanese people consume the soup for breakfast, altho... READ MORE

Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen ... READ MORE

Tsukemen is a noodle dish from Japan that is eaten in a unique way. Cold noodles are dipped in the accompanying soup, broth, or sauce, which are served hot in a separate bowl. The noodles can also be dipped in vinegar or spiced up with chili sauce... READ MORE

The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. Noodles, broth, and various toppings are the three essential elements in every bowl of ramen. The dark and salty soup is ... READ MORE

Miso ramen is a flavorful dish made by cooking the miso base, broth, and vegetables in a wok. The concoction is then topped with bean sprouts, chopped pork, garlic, sweet corn, and (sometimes) local seafood such as crabs, scallops, and squids. The... READ MORE

Distinguished by the use of salt as the main seasoning in the broth, shio ramen is one of the four main flavor-based ramen categories. Like other ramen varieties, it combines three crucial elements: flavorful broth, noodles, and various toppings. ... READ MORE

Hailing from Fukuoka, hakata is one of the most famous ramen variety in Japan. The base of the ramen is tonkotsu (which is why it is sometimes, especially in Fukoaka, refered to as tonkotsu ramen, although there are various other... READ MORE

Champon is a Japanese noodle dish and a Nagasaki specialty made by frying pork, seafood, and various vegetables in lard, then adding a chicken-pork bone soup and boiling the noodles in the combination. The dish is based on Chinese cooking and take... READ MORE

Yokohama-style ramen or iekei ramen is a Japanese type of ramen originating from the Yokohama area and dating back to 1974. The dish consists of thick noodles and a stock that's a mix of creamy tonkotsu (pork broth) and soy sauce. The top... READ MORE

Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage. The name of the dish is translated as f... READ MORE

Sūpu karē or soup curry is a watery, brothy curry sauce that is usually served with big pieces of meat such as chicken legs and coarsely cut, chunky vegetables. The earliest versions of the dish contained spices from India and Sri Lanka, ... READ MORE

Okinawa soba is a variety of Japanese noodle soup originating from the Okinawa prefecture. Although the name soba traditionally encompasses buckwheat noodles, buckwheat is rarely used in Okinawa, and the noodles incorporated in this authentic dish... READ MORE

Originating from the middle Edo era, when green tea and bancha rose in popularity, chazuke is a simple dish made by pouring hot green tea over rice and numerous toppings. The usual toppings include a variety of pickled vegetables and seaweed. In s... READ MORE

Best known as a food cart meal intended for relaxing after a day of hard work, oden is a one-pot dish with numerous ingredients such as fish balls, fish cakes, konnyaku, deep-fried tofu, eggs, and vegetables, simmered in a light, soy sauce-based b... READ MORE

Kitakata ramen is characterized by thick, flat, curly noodles in a rich soy sauce-based broth that is typically flavored with niboshi (sardines) and tonkotsu (pork bones). Soy sauce and niboshi are used in this ramen style becaus... READ MORE

Tantanmen ramen is a Japanese take on a traditional Sichuan noodle dish known as dan dan noodles. The ramen is made with a combination of ramen noodles, broth, and ground pork. The spicy and creamy broth is flavored with chili oil (rayu), soy milk... READ MORE

Although it was originally invented as a variation of Kurume ramen, over the years, Kumamoto ramen has developed into its unique style. It is characterized by thick and strong noodles which are served in a rich tonkotsu broth mad... READ MORE

Kake udon is a simple Japanese dish consisting of thick udon noodles served in a flavorful mixture of mirin, soy sauce, and dashi stock. It is one of the most basic versions of the ubiquitous Japanese udon dishes, typically served sprinkled with s... READ MORE

Kamonanban is a Japanese dish prepared with soba noodles in a broth flavored with duck meat, leeks, green onions, and a savory-sweet sauce. There are many variations, so the dish can also be enriched with mushrooms, spinach, and orange zest. Due t... READ MORE

Nabeyaki udon is a traditional dish consisting of thick udon noodles and vegetables that are cooked in a flavorful dashi stock and served with various toppings. The dish was named after a specific cooking style in which the ingredients are cooked ... READ MORE

Onomichi is a ramen style that consists of soy sauce-based broth that is occasionally flavored with pork, seafood from the Seto Inland Sea, chicken, or dashi. The broth is served hot with flat wheat noodles of medium thickness and a generous servi... READ MORE

Kagoshima ramen is a variety of tonkotsu ramen prepared in southern Japan's Kagoshima prefecture. It is beloved by the locals, but not so popular in the rest of the country. A base of this ramen is a cloudy tonkotsu broth made with pork b... READ MORE

Tokushima ramen exploded on Japanese noodle scene in 1999, when it was displayed at an expo in the Shin-Yokohama Ramen Museum. The broth can be brown, yellow, or white, depending on the base ingredients for every broth – various combinations... READ MORE

A favorite in the Kanto region, kitsune soba is a dish consisting of thick buckwheat noodles topped with chewy pieces of aburaage – the deep-fried tofu slices. Served in a flavorful broth consisting of mirin, soy sauce, and dashi st... READ MORE

Asahikawa ramen is characterized by its soy sauce-based broth filled with wavy noodles that are slightly firm to the bite. The broth is typically flavored with kelp, anchovies, pork bones, and chicken, and some of the most common toppings for Asah... READ MORE

Wakayama ramen is often described as a Tokyo-style ramen served in Tokushima broth. In Wakayama, it is usually referred to as chuka-soba (Chinese noodles). The noodles in Wakayama ramen are thin and straight, while the soup can either be ... READ MORE

Butajiru is a simple Japanese miso soup elevated with tender pork slices and a variety of vegetables. The base of the soup is a hearty miso broth which incorporates water or dashi stock infused with the fragrant miso paste. Numer... READ MORE

Zōsui is a Japanese rice soup characterized by its thin consistency. It is made with rice, water, and additional ingredients such as meat or vegetables. The soup is commonly flavored with soy sauce or miso. Zōsui is believed to be an ideal soup fo... READ MORE

Zōni is a versatile Japanese dish which consists of mochi rice cakes served in a flavorful broth, complemented with various toppings. In the Kanto region, zōni is usually prepared with the clear dashi stock seasoned with fish flakes, whil... READ MORE

Takayama ramen is a popular style of Japanese ramen. A base broth made with bones, vegetables, and katsuobushi (dried bonito flakes) is enriched with soy sauce and miso, and each ramen master has a secret recipe for the broth. Some of the... READ MORE

Toshikoshi soba is a simple and traditional Japanese noodle dish that's served on New Year's Eve. In its simplest form, it consists of buckwheat soba noodles in a hot dashi broth, topped with chopped scallions. However, the dish can be elevated by... READ MORE

Tsukimi udon is a traditional udon noodle dish, also known as Moon-viewing udon. The dish is named after the raw or poached egg that represents the harvest moon, and it's typically prepared in mid-autumn for the moon-viewing celebrations. Other in... READ MORE

Also known as tetchiri and prepared hotpot-style, fugu chiri is a Japanese dish that consists of large chunks of fugu - a fish infamous for its poisonous parts, along with vegetables such as cabbage, mushrooms, and leeks. The dish is usua... READ MORE

Udon-suki is a Japanese hot pot dish. It's made with a combination of udon noodles and a variety of ingredients such as tiger shrimp, squid, chicken, tofu, conger eel, Hamaguri clams, pork, salmon, shiitake mushrooms, and negi. The broth is usuall... READ MORE

Niboshi dashi or iriko dashi is a traditional stock. It’s made by boiling dried baby sardines known as niboshi. Once prepared, this stock is commonly used in a variety of dishes such as miso soup, noodle soups, nimono (simmered dish... READ MORE

Kake soba is a traditional version of soba noodles-based dishes and the most basic way to eat soba noodles in a hot dish. In order to prepare it, soba noodles are boiled, drained, and served in a bowl while still hot. A hot broth consisting of soy... READ MORE

Toyama ramen is a unique Japanese ramen variety that was created by a restaurant called Taiki in 1947. This jet-black soup is made with lots of salty black soy sauce, ramen noodles, chicken and fish stock, and roasted pork that is simmered in the ... READ MORE

Nameko soba is a traditional noodle dish. It’s made with a combination of soba noodles, nameko mushrooms, mentsuyu broth, and sliced scallions. The broth is made from soy sauce, mirin, sake, and dashi. The soba noodles are added to the broth... READ MORE

Sake chazuke is a traditional dish originating from Japan. The dish is a variety of chazuke, a soupy rice concoction with different toppings. The dish is usually made with a combination of cooked rice, salmon fillets, salt, daikon, nori sheets, wa... READ MORE

Sumashijiru is a traditional soup originating from Japan. This clear soup is very simple to prepare and it's based on dashi, a stock made by soaking niboshi (dried smal lsardines), kombu (dried kelp), or katsuobushi (dried bonito flakes). The dash... READ MORE