List of Japanese soups and stews

Hōtō (ほうとう) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.

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, "one soup, three sides") refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku [ja] cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.[1]

## Japanese soups and stews

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Chankonabe Cream stew Kenchin jiru Miso soup with tofu

### Soup/Shirumono

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* 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

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* 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

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* 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

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* 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

* Japanese soups and stews
* Sukiyaki

* Nabemono

* Ramen

* Zōni

## See also

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* Food portal
* Japan portal
* Lists portal

* Aonori – is a type of 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

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Wikimedia Commons has media related to Soups and stews of Japan.

1. ^ 読売新聞大阪本社 (2005). 雑学新聞. PHP研究所. ISBN 978-4-569-64432-5., p.158, explains that in the tea kaiseki, the

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