If you've ever been to a Japanese restaurant, you're probably at least somewhat familiar with some of the country's more popular soups. Try these recipes for miso, egg drop, clam, fish, or vegetarian Japanese soups.See Popular Japanese Soups Recipes
Soup is served with most meals in Japan. Simple, subtly flavored, and satisfying, clear dashi-base broths* or soups thickened with miso, a fermented bean paste, top the list of favorites.
Oya means "parent" and ko means "child." Donburi means "large bowl," the fanciful name for this chicken-and-egg dish is a humorous play on the age-old question of which came first, the chicken or the egg. This classic one-bowl meal is simply a chicken omelet, poached in a broth seasoned with sugar and salty soy sauce and served on rice.
30 MINUTES OR LESS. Start with the smaller amount of the miso, and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. Bean thread noodles are readily available in many supermarkets. If fresh edamame are already cooked, add them to the soup at the last minute. This serves 3 as a main course, but 6 as an appetizer.
This soup is packed with shrimp, pork, mushrooms, noodles, and cabbage, so it's a terrific one-bowl meal. Grace Parisi delicately seasons the broth with store-bought dashi, a Japanese stock made from dried bonito (tuna) flakes.
For an even faster meal, cut up the beef and vegetables for this soup the evening before cooking the soup.
You can make miso soup with any type of miso, but we prefer darker types for their richer, more savory flavor.
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.
A little dry sherry adds a nice flavor note to this Asian-inspired soup recipe.
Low in calories and fat, this chicken and snow pea soup recipe is diet friendly for lunch or dinner.
Teriyaki sauce and ginger add Asian flavor to this beef, rice, and vegetable soup. It's a filling meal for under 200 calories.
Beginning a meal with a steaming bowl of soup is an important part of many Asian cuisines. And then there are soups that are meals in themselves, from Vietnamese pho to Japanese udon. This Teriyaki Beef-Noodle Soup is definitely in the latter category, combining the best of Japanese and Chinese flavors (as well as hearty meat, vegetables and a delicate Chinese noodles), while giving you shortcuts to make prep simple. Teriyaki traditionally means a meat that's marinated in a mixture of soy sauce, mirin and sugar, and then grilled or broiled. Here, the process of slow cooking thinly slicedread more
We love Asian takeout, with Teriyaki Beef Soup at the top of the list. But can anyone make it as good as the pros? Well, yes.
You may think of easy, healthy egg drop soup as a part of the standard Chinese take-out menu, but this hearty broth is something Japanese, French, Italian, Spanish, and Austrian chefs also make, albeit their own versions. When you discover how easy it is to whip up a batch of delicious egg drop soup -- super healthy, since it is so low in calories -- you begin to understand why it's so popular. A simple broth and a few key ingredients are topped off by pouring a stream of beaten eggs into boiling broth. When the eggs hit theread more
Mushroom soup was made for winter. Cold nights beg for dinners that are warm, satisfying and earthy. With many greens out of season, mushrooms are the perfect way to enjoy the produce of cooler weather, and soup showcases their delicate flavors perfectly. In addition to being delicious, mushrooms soups are also a great dinner choice for vegetarians and meat-lovers alike. Mushrooms are high in fiber, protein and vitamin B, as well as many other nutrients and minerals, so they're a great choice for a healthy and filling meal. There are dozens of edible mushroom types, so to helpread more
Onions have always been a sort of mystery to me. How did such an unassuming and (let's face it) fairly ugly bulb become the one item in the produce section that you're most likely to haul home week after week, given that they're essentially the starting point for any number of recipes, from soups and stews to sauces, casseroles and skillet dinners of all stripes? Not to mention, onions are a pain to work with -- downright hostile, to boot.