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]

• 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

• 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)

• Cream stew – Yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux.
• Gyusuji Nikomi or Motsu Nikomi
• Nikujaga
• Zosui

• 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