Grilled Negi Miso Soup
Grilled Negi Miso Soup Recipe
Elevate your everyday miso soup with the smoky sweetness of grilled negi (Japanese long green onion). Grilling the negi caramelizes its natural sugars, giving it a rich, sweet, and savory flavor that pairs perfectly with the umami-packed miso broth. This easy Grilled Negi Miso Soup recipe is a comforting, Japanese-inspired dish that's perfect for a quick lunch or a cozy dinner.
Negi is a type of Japanese long green onion, similar to a leek but with a mild, sweet flavor when cooked. It’s a popular ingredient in Japanese cuisine, often used in soups, stir-fries, and grilled dishes. Grilling negi enhances its sweetness and adds a delicious, smoky aroma to your miso soup.
RECIPE
Servings: 3-4
Time: 20 minutes
Ingredients:
1 stalk Negi
2 cups water
1 pack (1 tbsp) Dashi powder
1 pack tofu
2 tbsp miso
My Kitchen Tools:
Instructions:
Prepare the Negi:
Rinse the negi and cut it into 2-inch long pieces.
Grill the negi on a stovetop grill pan or broiler until lightly charred on all sides, about 3-4 minutes. This enhances the natural sweetness and adds a smoky depth to the soup.
Make the Dashi Broth:
In a medium pot, add water and dashi and bring it to a gentle boil over medium heat.
Add Tofu and Grilled Negi:
Cut the tofu into bite-sized cubes and gently add them to the pot.
Stir in the grilled negi and let it simmer for 2-3 minutes to allow the flavors to meld.
Incorporate the Miso Paste:
Reduce the heat to low (do not boil once the miso is added).
Dissolve the miso paste in a ladleful of broth using a spoon before stirring it back into the pot. This helps maintain the miso’s delicate flavors.
Serve and Garnish:
Ladle the grilled negi miso soup into bowls.
Sprinkle with shichimi togarashi if desired for a spicy kick. Serve immediately and enjoy!
Tips for the Best Grilled Negi Miso Soup:
Use quality dashi: Homemade dashi or high-quality instant dashi powder adds authentic umami flavor.
Grill for extra depth: Charring the negi brings out its natural sweetness and smoky aroma.
Don’t boil miso: Adding miso to boiling broth can destroy its probiotic benefits and alter its flavor.
