Discover the essence of Japanese cuisine with nutritious and easy-to-make soups featuring dashi, also known as Japanese broth, the heart of Japanese flavors!

While one-plate meals have become popular in Japan, the traditional meal planning follows the "Ichiju Sansai (one soup and three dishes)" approach. This typically includes a soup, a main dish (primarily a protein source), and two side dishes (usually vegetable-based). Soup, often  miso soup, provides hydration and serves as a side dish when loaded  with ingredients.

The secret to a flavorful Japanese soup lies in its base: dashi. It contains  umami, which gives a savory flavor beyond the simmered ingredients. We use katsuobushi dashi for the following recipes, which are made by boiling dried bonito flakes. You can make dashi with other ingredients, such as kombu (kelp) and donko (dried shiitake mushroom), which are good for the vegan diet. If you want to try making dashi from scratch, check out our simple guide below. You can also find pre-made dashi in powder or stock form in Japanese and Asian supermarkets.

This hearty and comforting soup, known as "Kenchinjiru" is a beloved Japanese classic. Thinly sliced root vegetables and tofu are first sauteed for a richer flavor, then simmered in  flavorful dashi seasoned with Kikkoman Soy Sauce. Kenchinjiru falls under a category of Japanese cuisine called "Shojin Ryori," which features plant-based ingredients. While our recipe uses katsuobushi dashi (bonito broth), you can opt for kombu dashi for an authentic vegan Shojin Ryori experience.

• Try this recipe　Vegetable and Tofu Soup

Sawani-wan, also known as sawani-jiru, is a traditional Japanese regional dish. The name "sawa" means abundance, and this soup certainly lives up to its name with various thinly julienned vegetables. In this version, parboiled pork is seasoned with light Kikkoman Soy Sauce and salt, allowing the natural sweetness of the vegetables to shine through. This hearty soup is perfect for cooler days.

• Try this recipe　Japanese Vegetable Pork Soup (Sawani-Wan)

Egg drop soup is commonly known as a Chinese dish, but this version has a Japanese twist using katsuobushi dashi. After simmering vegetables and ham in broth, the final touch is to create fluffy egg ribbons. The key to a light, fluffy texture is to add  potato starch dissolved in water to thicken the soup before pouring the beaten eggs. Gently drizzle the egg mixture into the broth using chopsticks while keeping the heat on, then immediately turn off the heat once the eggs are added.