Negi Miso Soup

Negi Miso Soup is a warm and comforting Japanese dish featuring the unique flavors of miso and fresh green onions (negi). This vegetarian soup is rich in umami and perfect for a light meal or starter.

Ingredients

• Dashi stock - 500 ml
• Miso paste - 30 g (white or yellow)
• Negi (Japanese green onion) - 2 stalks, finely sliced
• Tofu (firm) - 100 g, cubed
• Seaweed (wakame) - 10 g, dried
• Soy sauce - 1 tsp
• Sesame oil - 1 tsp
• Mirin - 1 tsp
• Fresh ginger - 1 tsp, grated

Steps

1. In a pot, bring the dashi stock to a gentle simmer over medium heat.
2. Add the dried wakame seaweed to the simmering dashi and let it rehydrate for about 5 minutes.
3. In a small bowl, mix the miso paste with a ladleful of hot dashi until smooth, then return the mixture to the pot.
4. Add the cubed tofu and continue to simmer for another 3-4 minutes until heated through.
5. Stir in the finely sliced negi, grated ginger, soy sauce, sesame oil, and mirin, and let it simmer for an additional 2 minutes.
6. Taste the soup and adjust seasoning if needed, then remove from heat.
7. Serve hot in bowls, garnished with extra negi if desired.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from green onions and ginger.
• Supports digestive health due to miso and ginger.

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