List of Japanese soups and stews

In Japanese cuisine, the phrase refers to the makeup of a typical meal served, but has roots in classic , , and cuisine. The term is also used to describe the first course served in standard cuisine nowadays.

Japanese soups and stews

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
• Hōtō – regional dish made by stewing flat udon noodles and vegetables in miso soup
• Instant noodles
• Cup noodles
• 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.
• 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

See also

• Aonori – edible green seaweed used in Japanese soups and other dishes
• Asian soup
• Japanese noodles
• List of Japanese condiments
• List of Japanese dishes
• List of Japanese desserts and sweets
• List of Japanese ingredients
• List of ramen dishes
• List of soups
• List of stews
• Tsukemen

References