Nourishing Lettuce Tomato Soup Recipe Inspired by a Japanese Tomato Nabe

When you think of nourishing Japanese soups, miso soup is probably the first that comes to mind. But there’s another comforting and refreshing option that’s lesser known — Lettuce Tomato Soup.

This simple yet flavorful soup was inspired by a memorable tomato nabe (Japanese hot pot) experience at a restaurant in Tokyo. Unlike the traditional soy-based or miso-based hot pots, the tomato broth offered a refreshing and slightly tangy twist that felt both hearty and light. That unique experience inspired me to recreate a similar dish at home — easy enough for a weekday meal, yet comforting like a cozy Japanese hot pot.

What Is Lettuce Tomato Soup?

Lettuce Tomato Soup is a simple Japanese-style soup made with:

Thinly sliced pork
Juicy tomatoes
Tender lettuce
A light, umami-rich broth

It may sound unusual to add lettuce to soup, but it works beautifully. The lettuce softens just enough to absorb the broth while still keeping a slight crunch.

Think of it as a Japanese tomato soup with a nabe (hot pot) twist — light, cozy, and incredibly satisfying.

Why You’ll Love This Recipe

Ready in just 15 minutes
Light yet deeply satisfying
Uses simple, everyday ingredients
Kid-friendly and easy to customize
A great way to use up leftover lettuce

Tips for the Best Lettuce Tomato Soup

Don’t overcook the lettuce — it should stay slightly crisp
Use ripe tomatoes for natural sweetness
Add tofu or mushrooms for extra volume
Swap pork with thinly sliced beef or chicken if preferred

RECIPE

Servings: 4-5

Time: 15 min

Ingredients:

1/2 lb thinly sliced pork belly
1/2 head of lettuce
2 pcs tomato
1 pc garlic
4 cups water
1 tbsp torigara (chicken broth powder)
salt and pepper
sesame oil

Instructions:

Prepare the ingredients:
Slice the tomatoes into bite-sized pieces.
Tear the lettuce into bite-sized pieces.
Mince garlic.
Cut the pork belly if it’s too large.
Cook the pork and tomatoes:
Heat a pot over medium heat and drizzle in a bit of sesame oil.
Add the garlic, pork and season lightly with salt.
Stir-fry until the pork is no longer pink.
Add tomatoes and stir.
Make the broth:
Pour in the water, making sure the pork is fully covered.
Add torigara (Japanese chicken broth powder), and simmer.
Add the lettuce:
Add the torn lettuce and cook for about 1 minute — just until the leaves start to wilt.
Finish and serve.
Ladle the soup into individual bowls.
Drizzle a few drops of sesame oil and sprinkle freshly ground black pepper before serving.