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Meet: variety of Japanese soups

Japanese cuisine is renowned for its variety, unique flavors and balance of nutrients. One of the most important aspects of Japanese cooking is soups, which play a key role in the daily diet of the Japanese. In this article, we will explore some of the most popular and authentic Japanese soups that can surprise and delight foodies around the world.

1. Miso soup (味噌汁)

History and meaning

Miso soup is one of the most famous and universally consumed soups in Japan. It is a must-have element of Japanese breakfast and is often served as an accompaniment to other dishes throughout the day. The base of the soup is miso, a fermented paste made from soya beans.

Main Ingredients:

Miso paste: White, red or mixed miso depending on preference.

Dashi: A broth made from kombu (seaweed) and katsuobushi (dried tuna shavings).

Additional ingredients: Tofu, wakame seaweed, green onions, vegetables and mushrooms.

Variations. Miso soup can include different additions depending on the season and region. Young bamboo shoots are popular in spring, vegetables in summer, mushrooms in autumn and root vegetables in winter.

2. Ramen (ラーメン).

History and meaning

Ramen is a noodle soup that came to Japan from China, but has acquired uniquely Japanese characteristics over time. It is one of the most popular fast food dishes found from restaurants to street stalls.

Main Ingredients:

Broth: Can be pork (tonkotsu), soy sauce (shoyu), miso or salt (shiro) based.

Noodles: Wheat noodles of varying thickness and texture.

Toppings: Pork chashu, boiled egg, green onions, nori, bamboo shoots, corn and other vegetables.

Variations. There are many regional variations of ramen, such as Hakata ramen from Fukuoka with thick pork broth and thin noodles or Sapporo ramen from Hokkaido with miso broth and thick noodles.

3. Udon (うどん)

History and meaning

Udon is a thick wheat noodle that can be served hot or cold. Udon soups are characterized by the rich flavor and texture of the noodles.

Main ingredients

Broth: Classic dashi with the addition of soy sauce and mirin.

Noodles: Thick and firm udon.

Toppings: Tempura, sliced meat, eggs, vegetables and kamaboko (fish cake).


One of the most famous types of udon is kitsune udon, served with a piece of aburaage (sweet fried tofu), and tempura udon garnished with crispy tempura.

4. Sumo Soup (ちり鍋)

History and Meaning

This soup is also known as "tiankonabe" and is a staple dish in the diet of sumo wrestlers. It is a hot pot with many different ingredients.

The main ingredients are.

Broth: Dashi or chicken broth.

Main Ingredients: Meat (chicken, pork or fish), tofu, mushrooms, various vegetables (cabbage, spinach, onions, etc.), udin or noodles.


Tiankonabe varies depending on the cook's preference or the season, but always contains a large number of ingredients to ensure high calorie and nutrient levels.

5. Oshima (雑煮).

History and significance

Oshima is a traditional Japanese soup served during the New Year. This soup has deep cultural roots and symbolizes family unity and prosperity.

Main Ingredients:

Broth: Dashi with the addition of soy sauce.

Moti: Sticky rice cake, which is the main ingredient of the soup.

Additions: Chicken, carrots, daikon, spinach, kamaboko and other vegetables.

Variations. Oshima recipes vary by region, with eastern Japan using clear broth and western Japan using white miso broth.

Japanese soups reflect the diversity and richness of the country's culture. Each dish has its own unique characteristics, flavors and cooking methods that make it special. By trying different types of Japanese soups, one can better understand and appreciate not only the culinary traditions but also the cultural heritage of Japan.

You can try traditional Japanese miso soup and ramen soup in our restaurant. Book a table or order online!


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