Grilled Negi Miso Soup
Grilled Negi Miso Soup transforms traditional miso broth by charring Japanese long green onions until caramelized, adding smoky sweetness and rich umami that elevates the simple dashi base.
Grilled Negi Miso Soup transforms traditional miso broth by charring Japanese long green onions until caramelized, adding smoky sweetness and rich umami that elevates the simple dashi base.
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Cut negi into 2-3 inch pieces.
Grill negi in a dry pan or under a broiler until charred and caramelized on the outside, turning occasionally.
Heat dashi stock in a pot over medium heat until just below boiling.
Add grilled negi to the dashi broth and simmer for 2-3 minutes.
Dissolve miso paste into the broth using a ladle or strainer, stirring gently.
Do not boil after adding miso. Serve immediately.
Store leftover grilled negi separately from broth; reheat broth gently and add fresh miso paste before serving to preserve flavor.
dry pan or broiler for grilling negi · ladle or fine strainer for dissolving miso
Yes. Regular scallions work as a substitute, though negi's milder, sweeter flavor profile is ideal. The charring technique remains the same.
Boiling destroys beneficial enzymes and can make miso bitter. Add miso only after the broth cools slightly below boiling, then serve immediately.
The negi should be charred and caramelized on the outside with soft, tender flesh inside. Turn occasionally during grilling to achieve even browning.
Prepare the grilled negi and dashi in advance, but dissolve miso paste just before serving to preserve flavor and beneficial cultures.
White or red miso are most common; white miso is milder and sweeter, while red is deeper and more savory. Choose based on your umami preference.
