The three grand soups of the world (世界三大スープ sekai sandai sūpu) is a common term in Japan referring to three types of soup thought to be the best in the world.[1][2][3] The origin of this term is unknown, though it was already in use by the 1980s.[4] Notwithstanding the term, there are four soups referred to as "three grand soups." This is because borscht and tom yam kung are considered to be tied for 3rd place.[5]
| Name | Image | Origin | Distinctive ingredients and description |
|---|---|---|---|
| Borscht | 
|
Ukraine | Cabbage and beet-based soup with meat. It is also a national dish of many Eastern and Central European countries such as Belarus, Ukraine and Poland. Borscht was introduced to Japan by Russian writer Vasili Eroshenko.[6] |
| Bouillabaisse | 
|
France | Traditional Provençal fish stew originating from Marseille. The ingredients typically include red rascasse, sea robin, European conger, and other local Mediterranean fishes as well as Provençal herbs and spices. |
| Shark fin soup | 
|
China | A traditional soup found in Chinese cuisine. Traditionally, Japan is one of the leading shark fin exporting countries.[7] In Japan, since shark meat has been processed into surimi and bone has been processed into dietary supplements, shark finning is not done.[8] |
| Tom yam kung | 
|
Thailand | A type of Thai soup characterised by its distinct hot and sour flavours. The soup is typically made with prawn, fish sauce, chili peppers and local herbs such as lemongrass. Tom yum flavored ramen is also popular in Japan.[9] |
