Japanese Soups: 66 Nourishing Broths, Stews and Hotpots

Soup is an integral part of the traditional Japanese meal--whether a delicate miso soup in a lacquered bowl to be sipped as you eat your rice, or a rich and flavorful broth poured over a noodle dish. In this book, Japanese culinary expert Keiko Iwasaki shares the homemade soup recipes that she makes regularly for her family and friends at home--ranging from filling one-pot meals to light and tasty accompaniments.

All the soups in this book are made from basic homemade stocks that use healthy ingredients such as konbu seaweed or shiitake mushrooms, so that they are natural and additive free. The wide variety of soup recipes are based largely on vegetables, which are combined with seafood and meat to maximize the nutritional balance. They range from light, low calorie and naturally gluten free to one-meal hotpots.

One of the main differences between Japanese and Western soups is that Japanese soups are cooked lightly rather than simmered for a long time. By following the recipes in this book you can quickly and easily rustle up a warm bowl of soup to soothe your soul after a busy day.