6 Popular Japanese Soup and Stew Dishes

In Japanese cuisine, soups and stews play a vital role. Whether you are eating at home or in a restaurant, it is Japanese tradition to eat a balance of principles; ichiju issai means one soup and one side, then there is ichiju sansai one soup and three sides. These Japanese phrases refer to the set-up of a meal; there is usually a bowl of rice, soup and either one or three small side dishes. In this blog, we take a look at some of the popular Japanese soups and stews.

Ramen

One of the most popular Japanese dishes is ramen; this soup is enjoyed both in and outside of Japan. The dish is made with dashi broth which is a fundamental cooking broth in Japanese cooking; it is made by extracting ingredients like kombu kelp. Then, the broth is combined with flavourings such as simple additions like salt or soy sauce. Alternatively, some ramen dishes use more diverse seasoning such as tonkotsu (pork-bone) or miso (soybean paste). The broth is served with egg noodles that can be thick or thin, soft or al dente and then topped with ingredients such as boiled eggs, bamboo shoots, nori seaweed or mung bean sprouts. Overall, there are plenty of variations of ramen that have been created in Japanese cooking, so you’ll be sure to find a flavour you enjoy.

Miso Soup

The ultimate staple in Japanese cuisine is miso soup! Similar to ramen, miso soup also uses dashi broth, but it combines it with miso paste instead of other flavourings. Miso paste is a common ingredient used in Japanese cooking; it is made by fermenting mashed soybeans until it forms a paste. The flavour is dependent on the colour of miso; red miso is intense and salty, whereas white miso is lighter and sweet. While the primary ingredient in the soup is miso paste, other additions can be used to create a more filling and nutritious dish. Other common ingredients in miso soup include tofu, leek, wakame seaweed and green onion. If you would like to make miso soup yourself, take a look at our recipe!

Shichuu

Shichuu is essentially the Japanese version of a Western white stew. The stew is made from chicken and vegetables and served in a bechamel sauce for a warm, flavoursome and comforting dish. Traditionally, in Japan, shichuu is eaten with a side of rice or bread. The stew is enjoyed by many because not only is it delicious, but it is straightforward to prepare and cook.

Kenchinjiru

The Kenchinjiru soup originated from the Kyoto area because it was inspired by shojin ryori, which was eaten by Buddhist monks in the traditional temple. It is a vegan soup that is made by using dashi and adding tofu or vegetables, or both! Kenchinjiru is an excellent option for those who wish to avoid meat but still enjoy delicious flavours and a heart-warming meal. Take a look at our previous blog to discover more Japanese vegetarian dishes so you can experience the fantastic cuisine while meeting your dietary requirements.

Tonjiru

A soup that is traditionally served alongside pork dishes such as shogayaki (ginger pork) or tonkatsu (fried pork). The soup is similar to miso; however, it is slightly heartier as it includes pieces of pork and root vegetables, such as carrots, lotus root and burdock. The dish is a great source of goodness, and it is full of B vitamins, fibre, and minerals.

Kabocha Soup

Kabocha is Japanese pumpkin that has a naturally sweet flavour, so much so that it is often used in desserts, but we are here to talk about how it has been used to create a well-loved creamy soup. The soup is relatively simple to make as it is a blend of kabocha and cream. For extra flavour, ginger, cumin and coriander can be added. Also, for a sweet addition, a splash of lime can be used. As with most soups, bread is often enjoyed alongside the thick and warming dish.

In the colder months, there is nothing better than enjoying a warming bowl of soup or stew. If you would like to try and make one of these dishes yourself, or any other Asian meal, then you can source all of your ingredients at Oriental Mart. We are an online supermarket that provides Japanese food in the UK, along with Chinese, Korean, Thai, Malaysian, Philippine, Taiwanese, Indonesian, Vietnamese and Singaporean, and various cookware.