All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Niratama misoshiru / miso soup with garlic chives and egg

A quick and tasty miso soup with the distinctive flavor of nira and the soft taste of egg.


300 cc dashi
1 tbsp miso
10-15 leaves nira garlic chives
1 egg


In a small pot, heat dashi.


Meanwhile, cut nira into 2-3 cm, and lightly beat egg.
Add nira to egg, and mix.


When dashi boils, add miso (loosened in advance with a small amount of dashi from the pot).


Add nira with egg to miso soup. 
Turn off heat immediately so soup does not boil again.

Serve immediately.

  • Nira and egg cook quickly, and mixing beforehand prevents both ingredients from overcooking; however, mixing is optional.
  • Nira discolors when kept in hot dashi for a long time. If not serving immediately, first add egg only, and when ready to eat, heat up the soup and then add nira.

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