18 Flavorful Japanese Soup Recipes Healthy

Craving something warm, nourishing, and packed with umami? Japanese soups are the ultimate comfort food—light yet deeply flavorful, simple to make, and loaded with wholesome ingredients. Whether you’re looking for a quick weeknight dinner or a cozy bowl to savor, these 18 vibrant recipes will bring the magic of Japan to your kitchen. Get ready to slurp your way to deliciousness!

Miso Soup with Tofu and Wakame

This comforting miso soup comes together in just 15 minutes, with savory depth from fermented miso and a delicate briny note from wakame seaweed.

Ingredients:

• 4 cups water
• 1 (4-inch) piece kombu (dried kelp)
• 1/4 cup bonito flakes (optional for dashi)
• 3 tbsp white or yellow miso paste
• 1/2 cup soft tofu, diced into 1/2-inch cubes
• 1 tbsp dried wakame seaweed
• 2 green onions, thinly sliced

Instructions:

1. In a medium pot, combine 4 cups water and 1 (4-inch) piece kombu. Heat over medium-low for 10 minutes (do not boil) to infuse. Remove kombu.
2. Optional dashi boost: Add 1/4 cup bonito flakes, simmer 1 minute, then strain and return broth to pot.
3. Reduce heat to low. Ladle 1/2 cup broth into a bowl, whisk in 3 tbsp miso paste until smooth, then stir back into the pot.
4. Add tofu and 1 tbsp wakame. Simmer gently (do not boil) for 2 minutes until wakame rehydrates and tofu warms through.
5. Divide into bowls and top with green onions.

The magic here is in the layered umami—kombu’s subtle sweetness, miso’s richness, and wakame’s oceanic pop make each spoonful complex yet light.

Tip: For extra silkiness, dissolve miso through a fine-mesh strainer to eliminate any tiny lumps.

Ramen Noodle Soup with Chashu Pork

This rich, savory ramen is a hug in a bowl—slow-braised chashu pork melts into a fragrant broth, topped with all the classic fixings.

Ingredients:

• 2 lbs pork belly, rolled and tied
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/3 cup brown sugar
• 4 garlic cloves, smashed
• 1-inch ginger knob, sliced
• 4 cups chicken broth
• 2 cups water
• 2 tbsp miso paste
• 1 tbsp sesame oil
• 6 oz ramen noodles
• 2 soft-boiled eggs, halved
• 1/2 cup sliced green onions
• 1 sheet nori, torn

Instructions:

1. Braise the pork: In a pot, combine pork belly, 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, 1/3 cup brown sugar, garlic, and ginger. Add water to barely cover pork. Simmer covered for 2 hours, flipping halfway. Chill overnight in liquid.
2. Make broth: Strain pork braising liquid into a clean pot. Add 4 cups chicken broth, 2 cups water, and 2 tbsp miso paste. Simmer 15 minutes. Stir in 1 tbsp sesame oil.
3. Assemble: Slice chilled pork into thin rounds. Cook ramen noodles per package. Divide noodles among bowls, ladle hot broth over, and top with pork slices, eggs, green onions, and nori.

The magic here? Chilling the pork overnight firms it up for slicing while letting flavors deepen—no rubbery meat here!

Tip: For extra-rich broth, skim fat from the chilled braising liquid and swirl it into the soup.

Clear Soup with Shiitake Mushrooms

This light yet flavorful soup lets the earthy sweetness of shiitake mushrooms shine—perfect for a soothing weeknight meal or a simple starter.

Ingredients:

• 6 cups low-sodium chicken or vegetable broth
• 8 oz fresh shiitake mushrooms, stems removed and sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/4 tsp white pepper

Instructions:

1. In a pot over medium heat, combine broth, shiitake mushrooms, garlic, and ginger. Bring to a gentle simmer and cook for 10 minutes, until mushrooms are tender.
2. Stir in soy sauce, sesame oil, and white pepper. Simmer for another 2 minutes to blend flavors.
3. Remove from heat and sprinkle with green onions.

The delicate balance of ginger and sesame elevates the broth without overpowering the mushrooms—a minimalist dish that feels luxurious.

Tip: For extra depth, briefly sauté the mushrooms in 1 tsp neutral oil before adding the broth.

Tonjiru Pork and Vegetable Soup

This hearty Japanese soup is packed with tender pork, earthy root veggies, and a rich miso broth—comfort in a bowl that comes together in under 30 minutes.

Ingredients

• 8 oz thinly sliced pork shoulder, cut into 1-inch pieces
• 1 tbsp neutral oil (like canola)
• 1 small daikon radish, peeled and cut into ½-inch wedges (about 1 cup)
• 1 medium carrot, sliced into ¼-inch coins
• 4 oz burdock root (gobo), scrubbed and thinly sliced
• 4 cups dashi stock (or low-sodium chicken broth)
• 3 tbsp red miso paste
• 1 tbsp mirin
• 2 green onions, thinly sliced

Instructions

1. Heat 1 tbsp neutral oil in a pot over medium-high. Add pork and cook until lightly browned, about 3 minutes.
2. Add daikon, carrot, and burdock root, stirring to coat in oil. Pour in 4 cups dashi stock and bring to a simmer. Cook for 15 minutes until vegetables are tender.
3. Reduce heat to low. Ladle ½ cup broth into a bowl, whisk in 3 tbsp miso paste until smooth, then stir back into the pot. Add 1 tbsp mirin.
4. Simmer 2 more minutes (do not boil). Top with green onions and serve hot.

The magic here? Burdock root adds a subtly sweet, almost artichoke-like depth that makes this soup unforgettable.

Tip: For extra richness, swap half the dashi with unsweetened soy milk—it mellows the miso beautifully.

Udon Noodle Soup with Tempura

This comforting udon noodle soup pairs chewy noodles with crispy tempura for a satisfying crunch in every bite—perfect for chilly nights when you crave something hearty yet light.

Ingredients

• 2 (7-oz) packages fresh or frozen udon noodles
• 4 cups dashi stock (or low-sodium chicken broth)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 green onions, thinly sliced
• 1 cup tempura shrimp or assorted vegetables (pre-made or homemade)
• 1 sheet nori, torn into small pieces
• 1 tsp toasted sesame oil

Instructions

1. In a pot, bring dashi stock to a simmer over medium heat. Stir in 3 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar. Reduce heat to low and keep warm.
2. Cook udon noodles according to package directions (usually 2–3 minutes in boiling water). Drain and divide between two bowls.
3. Ladle the hot broth over the noodles. Top with tempura, green onions, and nori pieces. Drizzle each bowl with ½ tsp sesame oil.
4. Serve immediately, letting the tempura stay crisp or soften slightly in the broth—your choice!

The magic here is the contrast: silky noodles and rich broth against the tempura’s delicate crunch. It’s a restaurant-worthy bowl that comes together in minutes.

Tip: For extra depth, steep a 1-inch piece of kombu in the broth for 10 minutes before simmering (remove it after).

Clam Miso Soup with Ginger

This comforting bowl combines briny clams, earthy miso, and a kick of fresh ginger for a soup that’s light yet deeply flavorful.

Ingredients:

• 12 littleneck clams, scrubbed
• 4 cups water
• 1 (3-inch) piece kombu (dried kelp)
• 3 tbsp white miso paste
• 1 tbsp grated fresh ginger
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions:

1. In a medium pot, combine water and kombu. Bring to a simmer over medium heat (do not boil), then remove the kombu and discard.
2. Add clams to the pot, cover, and steam for 5–7 minutes until they open (discard any unopened clams).
3. Reduce heat to low. Ladle ½ cup of the broth into a bowl, whisk in 3 tbsp miso paste until smooth, then stir back into the pot.
4. Add 1 tbsp ginger and 1 tsp sesame oil, simmer gently for 2 minutes (do not boil).
5. Divide soup among bowls and top with green onions.

The magic here? The kombu broth adds a subtle umami depth that lets the clams and ginger shine. Tip: For extra richness, stir in a splash of heavy cream just before serving.

Vegetable Miso Soup with Daikon

This comforting miso soup gets a hearty upgrade with tender daikon and earthy mushrooms—perfect for chilly nights when you need a quick, nourishing bowl.

Ingredients:

• 4 cups water
• 1 small daikon radish (about 1 cup), peeled and sliced into thin half-moons
• 4 oz shiitake mushrooms, stems removed and sliced
• 2 green onions, thinly sliced (white and green parts separated)
• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 sheet nori, torn into small pieces (optional)

Instructions:

1. In a medium pot, bring 4 cups water to a simmer over medium heat. Add the daikon and shiitake mushrooms, then simmer for 8–10 minutes until the daikon is translucent and tender.
2. Reduce heat to low. Ladle out ½ cup of the broth into a small bowl, then whisk in 3 tbsp miso paste until smooth. Stir the mixture back into the pot.
3. Add the white parts of the green onions, 1 tbsp soy sauce, and 1 tsp sesame oil. Simmer gently for 2 minutes (do not boil).
4. Divide into bowls and top with the green onion tops and nori (if using).

The daikon soaks up the savory miso broth beautifully, while the nori adds a whisper of umami—no dashi stock needed!

Tip: For extra depth, sauté the mushrooms in a bit of oil before adding the water.

Chicken and Egg Drop Soup

Chicken and Egg Drop Soup

This cozy, protein-packed soup is like a hug in a bowl—silky eggs, tender chicken, and a savory broth come together in just 20 minutes.

Ingredients

• 4 cups low-sodium chicken broth
• 1 cup shredded cooked chicken (rotisserie works great!)
• 2 large eggs, lightly beaten
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated fresh ginger
• 1/4 tsp white pepper
• 2 green onions, thinly sliced

Instructions

1. In a pot, bring 4 cups chicken broth to a gentle boil over medium-high heat. Stir in 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp ginger, and 1/4 tsp white pepper.
2. Add shredded chicken and simmer for 2 minutes to warm through.
3. Reduce heat to low. Slowly drizzle in beaten eggs in a thin stream while stirring the broth in one direction with a fork—this creates delicate ribbons.
4. Remove from heat, top with green onions, and let sit 1 minute before serving.

The magic here is in the egg technique: swirling as you pour gives the soup its signature feathery texture without clumps.

Tip: For extra richness, swap 1 cup broth with 1 cup unsweetened coconut milk and add a pinch of turmeric for golden color.

Seafood Hot Pot with Miso Broth

This cozy seafood hot pot is a one-pot wonder, with a savory miso broth that lets the fresh flavors of the ocean shine.

Ingredients:

• 4 cups seafood or dashi stock
• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp grated ginger
• 1 clove garlic, minced
• 8 oz firm white fish (like cod or halibut), cut into chunks
• 8 oz shrimp, peeled and deveined
• 8 oz scallops
• 4 oz shiitake mushrooms, sliced
• 2 baby bok choy, quartered
• 2 green onions, sliced

Instructions:

1. In a large pot, heat the seafood stock over medium heat until simmering. Whisk in 3 tbsp white miso paste until fully dissolved.
2. Stir in 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp grated ginger, and 1 minced garlic clove. Simmer for 5 minutes to let flavors meld.
3. Add shiitake mushrooms and baby bok choy. Cook for 3 minutes until slightly tender.
4. Gently add fish, shrimp, and scallops. Simmer for 4–5 minutes, just until seafood is opaque and cooked through.
5. Top with green onions and serve immediately.

The magic here is the delicate balance of umami-rich miso with sweet, briny seafood—no heavy creams or oils needed for deep flavor.

Tip: For extra richness, stir in a spoonful of miso just before serving (don’t boil it again, or the flavor dulls).

Kombu Dashi Soup with Tofu

This delicate, umami-packed soup is a soothing staple of Japanese home cooking—light yet deeply flavorful, with silky tofu and a hint of ocean sweetness from kombu.

Ingredients:

• 1 (4-inch) piece dried kombu
• 4 cups cold water
• 1 tbsp soy sauce
• 1 tsp mirin
• ½ tsp kosher salt
• 7 oz soft or silken tofu, cubed
• 2 green onions, thinly sliced

Instructions:

1. Wipe the kombu gently with a damp cloth (don’t rinse—it holds natural glutamates!). Combine kombu and cold water in a pot. Let soak for 20 minutes.
2. Heat the pot over medium-low until tiny bubbles form at the edges (about 10 minutes—don’t boil, or the broth will turn bitter). Remove kombu.
3. Stir in 1 tbsp soy sauce, 1 tsp mirin, and ½ tsp kosher salt. Add tofu and simmer 2 minutes to warm through.
4. Divide into bowls and top with green onions.

The magic here? Letting the kombu steep like tea creates a clear, aromatic broth that’s way more than the sum of its parts.

Tip: Save the used kombu! Chop it into strips and toss with soy sauce and sesame oil for a quick salad topping.

Spicy Kimchi and Tofu Soup

This comforting Korean-inspired soup packs a punch with tangy kimchi, silky tofu, and a rich, spicy broth—perfect for warming up on chilly nights.

Ingredients:

• 1 tbsp toasted sesame oil
• 1 cup chopped kimchi (plus 2 tbsp of its juice)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tsp sugar
• 4 cups vegetable broth
• 1 (14 oz) block firm tofu, drained and cubed
• 2 green onions, thinly sliced
• 1 tsp soy sauce
• 1/2 tsp salt

Instructions:

1. Heat 1 tbsp toasted sesame oil in a pot over medium heat. Add 1 cup chopped kimchi and sauté for 3 minutes until fragrant.
2. Stir in 1 tbsp gochujang and 1 tsp sugar, cooking for 1 minute to meld the flavors.
3. Pour in 4 cups vegetable broth and 2 tbsp kimchi juice, then bring to a simmer. Cook for 10 minutes to deepen the broth.
4. Gently add tofu and simmer for 5 minutes. Stir in 1 tsp soy sauce and 1/2 tsp salt.
5. Remove from heat and top with green onions.

The magic here? The fermented tang of kimchi balances the heat, while the tofu soaks up all that spicy-savory goodness. Serve with steamed rice for a simple, satisfying meal.

Tip: For extra depth, add a spoonful of doenjang (Korean fermented soybean paste) along with the gochujang.

Beef Sukiyaki Soup with Glass Noodles

This cozy, umami-rich soup blends tender beef, sweet-savory broth, and slippery glass noodles for a comforting bowl that comes together in under 30 minutes.

Ingredients:

• 8 oz thinly sliced beef (ribeye or sirloin)
• 4 oz dried glass noodles (cellophane noodles)
• 4 cups low-sodium beef broth
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 2 green onions, sliced (white and green parts separated)
• 1 cup sliced shiitake mushrooms
• 1 cup baby spinach

Instructions:

1. Soak glass noodles in warm water for 10 minutes until pliable. Drain and set aside.
2. In a large pot, heat 1 tbsp toasted sesame oil over medium-high. Add beef and cook for 2 minutes until just browned. Remove and set aside.
3. In the same pot, add white parts of green onions, shiitake mushrooms, and 1 tsp grated ginger. Cook for 3 minutes until softened.
4. Pour in 4 cups beef broth, 1/4 cup soy sauce, 3 tbsp mirin, and 2 tbsp brown sugar. Bring to a simmer, stirring to dissolve sugar.
5. Add drained glass noodles and simmer for 3 minutes. Stir in beef, baby spinach, and green onion tops. Cook 1 minute until spinach wilts.

The magic here? The broth turns into a glossy, caramel-like glaze that clings to every strand of noodle—no extra thickener needed.

Tip: For extra richness, crack an egg into the hot soup just before serving and let it poach gently.

Clear Broth Soup with Fish Cake

Light yet deeply satisfying, this delicate soup lets the sweetness of fresh fish cakes shine in a clean, aromatic broth.

Ingredients

• 4 cups dashi stock (or low-sodium chicken broth)
• 8 oz fresh white fish cakes (such as Japanese narutomaki or Korean eomuk), sliced into 1/4-inch rounds
• 1 small daikon radish, peeled and thinly sliced
• 2 green onions, thinly sliced (white and green parts separated)
• 1 tbsp soy sauce
• 1 tsp mirin
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1 tsp toasted sesame oil

Instructions

1. In a medium pot, bring dashi stock to a gentle simmer over medium heat. Add daikon and the white parts of green onions, then reduce heat to low. Simmer uncovered for 10 minutes until daikon is translucent.
2. Add fish cakes, soy sauce (1 tbsp), mirin (1 tsp), and kosher salt (1/2 tsp). Simmer for 3 minutes—just until fish cakes plump slightly.
3. Remove from heat. Stir in white pepper (1/4 tsp), sesame oil (1 tsp), and green onion tops. Ladle into bowls immediately.

The magic here? The broth stays crystal-clear while absorbing the fish cakes’ briny sweetness—perfect for when you crave something restorative but not heavy.

Tip: For extra depth, steep a 2-inch piece of kombu in the broth for 10 minutes before simmering (remove it before adding daikon).

Curry Udon Soup with Vegetables

This cozy, slurp-worthy curry udon is packed with tender veggies and a rich, savory broth that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients

• 2 (7-oz) packages fresh or frozen udon noodles
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 small yellow onion, thinly sliced
• 2 medium carrots, cut into matchsticks
• 4 oz shiitake mushrooms, stems removed, sliced
• 4 cups low-sodium vegetable broth
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tsp honey
• 2 cups baby spinach
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Cook udon noodles according to package directions. Drain, rinse under cool water, and set aside.
2. Heat oil in a large pot over medium heat. Add onion and carrots; sauté for 3 minutes until slightly softened. Stir in mushrooms and cook for 2 more minutes.
3. Pour in vegetable broth, then whisk in curry powder, soy sauce, and honey. Bring to a gentle simmer and cook for 5 minutes to blend flavors.
4. Add spinach and cooked udon noodles; stir just until spinach wilts (about 1 minute).
5. Ladle into bowls and garnish with green onions.

The magic here? The broth thickens slightly from the udon starch, creating a velvety texture that clings to every noodle.

Tip: For extra richness, swirl in a spoonful of coconut milk with the broth.

Shabu-Shabu Style Clear Soup

This light, aromatic broth lets high-quality ingredients shine—perfect for a cozy night in with minimal cleanup.

Ingredients:

• 6 cups water
• 1 (4-inch) piece kombu (dried kelp)
• 1 cup thinly sliced shiitake mushrooms
• 1 cup napa cabbage, chopped into 2-inch pieces
• 8 oz ribeye steak, thinly sliced (freeze for 15 minutes first for easier slicing)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 scallions, thinly sliced

Instructions:

1. In a medium pot, combine water and kombu. Bring to a bare simmer over medium heat (about 5 minutes), then remove kombu.
2. Add shiitake mushrooms and napa cabbage. Simmer gently for 3 minutes until vegetables soften slightly.
3. Stir in 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sesame oil.
4. Add ribeye slices one at a time, swishing them gently in the broth (like shabu-shabu!) until just cooked through, about 30 seconds per batch.
5. Ladle into bowls and top with scallions.

The magic here is in the swirling technique—the broth stays crystal clear while the beef cooks to silky perfection.

Tip: Serve with ponzu or chili crisp for dipping the beef!

Green Onion and Mushroom Miso Soup

This comforting miso soup gets a savory upgrade with earthy mushrooms and fresh green onions—perfect for a quick, nourishing meal.

Ingredients:

• 4 cups low-sodium vegetable broth
• 1 cup sliced cremini mushrooms
• 3 green onions, thinly sliced (white and green parts separated)
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp grated fresh ginger

Instructions:

1. In a medium pot, heat the vegetable broth over medium-high heat until simmering.
2. Add the mushrooms and white parts of the green onions. Simmer for 5 minutes until the mushrooms soften.
3. Reduce heat to low. Ladle out 1/2 cup of broth into a small bowl and whisk in the 2 tbsp miso paste until smooth. Stir back into the pot.
4. Add the 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp ginger. Simmer gently for 2 minutes (do not boil).
5. Stir in the green onion tops and remove from heat.

The double hit of green onions—cooked for depth and fresh for brightness—makes this miso soup extra vibrant. Serve with a drizzle of extra sesame oil if you love that nutty finish!

Tip: For a heartier version, add a handful of silken tofu cubes or soba noodles in step 2.

Pork and Kimchi Stew Soup

This Pork and Kimchi Stew is a spicy, tangy hug in a bowl—perfect for when you crave something bold and comforting.

• 1 lb pork shoulder, thinly sliced
• 2 cups napa cabbage kimchi, chopped (with juices)
• 4 cups chicken broth
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup firm tofu, cubed
• 2 green onions, sliced (for garnish)

1. Heat 1 tbsp sesame oil in a pot over medium-high. Add the pork and cook until lightly browned, about 5 minutes.
2. Stir in the kimchi (with juices), 1 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, 3 minced garlic cloves, and 1 tsp grated ginger. Sauté for 2 minutes until fragrant.
3. Pour in 4 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
4. Add the tofu and cook uncovered for another 5 minutes. Garnish with green onions.

The magic here? The kimchi’s fermented tang mellows into a rich, deep flavor that pairs perfectly with the tender pork. Serve with steamed rice to soak up every drop.

Tip: For extra heat, add a sprinkle of gochugaru (Korean chili flakes) just before serving.

Kombu and Bonito Flake Clear Soup

This light, umami-packed soup is the perfect starter for a Japanese-inspired meal—simple, elegant, and ready in under 30 minutes.

Ingredients:

• 4 cups cold water
• 1 (4-inch) piece dried kombu (kelp)
• 1/2 cup loosely packed bonito flakes (katsuobushi)
• 1 tbsp soy sauce
• 1 tsp mirin
• 1/4 tsp fine sea salt
• 1 scallion, thinly sliced (for garnish)

Instructions:

1. In a medium pot, combine the cold water and kombu. Let soak for 10 minutes to soften.
2. Heat the pot over medium-low heat until tiny bubbles form at the edges (about 5 minutes). Do not boil—this keeps the kombu from turning bitter. Remove the kombu and discard.
3. Increase heat to medium, bring the broth to a gentle simmer, then remove from heat. Immediately add the bonito flakes and let steep for 5 minutes.
4. Strain the broth through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a clean pot, pressing lightly on the bonito flakes to extract all the flavor. Discard the flakes.
5. Return the broth to low heat. Stir in the soy sauce, mirin, and salt. Warm for 1 minute—do not boil.
6. Ladle into bowls and garnish with scallions.

The magic here? The two-step dashi broth—kombu for depth, bonito for smoky richness—creates a crystal-clear soup with layers of flavor.

Tip: Save the spent kombu! Chop it into strips and toss with sesame oil for a quick salad topping.

Conclusion

With 18 delicious and nutritious Japanese soup recipes, there’s something here for every taste and occasion! Whether you’re craving a comforting miso soup or a hearty ramen, these dishes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful bowls too. Happy cooking!