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.
