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Hello, I’m Mariko Ino, a Yomuno writer who always brings instant miso soup with her when she travels overseas.
Miso soup is an essential part of Japanese dining.
Miso soup with lots of ingredients is delicious, but sometimes it’s nice to simply enjoy seasonal vegetables.
This time, I tried making “Nebu Kajiru” with green onions as the main ingredient.
As a bonus, I will also tell you how to easily make bonito stock in the microwave, so please read until the end.
Do you want to compose a poem?The world of delicious miso soup
This time, I tried “Nebukajiru”, which was introduced by chef Masahiro Kasahara on TV Asahi’s cooking program “Okazu no Cooking” (aired on January 15, 2022).
“Nebuka” is another name for long onion, and “Nebukajiru” is also a seasonal word in haiku.
Is it just my imagination that it sounds more delicious than “miso soup with green onions”?
I want to fully enjoy the taste of seasonal green onions! If so, you should check it out.
Chef Masahiro Kasahara’s recipe for Nebukajiru
Ingredients (for 2 people)
・Long onion…1 piece
・Fried tofu…1 piece
・Dashi soup…600mL
・Miso…3 tablespoons
・Mirin…1 teaspoon
For the soup stock, I used bonito stock made from dried bonito flakes.
You can also use the granule type dissolved in hot water or the soup stock made using a dashi pack.
How to make ① Bring the stock to a boil and add the green onion, fried tofu, and seasonings.
Place a pot of stock over high heat and bring to a boil.
en it comes to a boil, lower the heat to low and add the green onions cut into 1cm widths and the fried tofu cut into 1cm widths, and simmer for about 2 minutes.
en the green onions are as soft as you like, stir in the miso and mirin.
Adding mirin gives it a rich, deep flavor, so don’t forget to add it.
How to make ② Bring to a boil and it’s done!
Bring to a quick boil until the flavor of the miso is lost, then pour into a bowl and serve.
Surprise with easy recipes! I tried “Kenbukajiru”
en I took a sip of miso soup…I closed my eyes and felt extremely happy.
The slight sweetness of the miso and mirin and the flavor of the bonito stock are a perfect match, making you think, “This might be a good last supper.”
A warm miso soup eaten in a cold room will warm your stomach and heart.
I’m truly convinced that the person who came up with the phrase “it permeates all five organs and senses” has a truly wonderful power of expression.
Next, I will try eating green onions.
The green onions have been heated to increase their sweetness and become melty!
Were green onions such a sweet vegetable?
The outside has a slightly crunchy texture, but the core is soft.
Enjoy the texture and sweetness of cooked green onions.
If you want to add an accent to the root soup, which has a strong overall sweetness, we recommend chili peppers.
The spiciness of chili peppers brings out the gentle flavor even more.
If you want to add some flavor, shichimi chili pepper is also good.
[Bonus]Super easy!How to make bonito stock using a microwave oven
Here, I will tell you how to make dashi soup stock in my own way using a microwave oven.
This time, I thought, “I want to bring out the flavor of the dashi in miso soup with simple ingredients,” so I tried making a dashi from bonito flakes.
Even lazy people who are far from living a polite life want to take the time and effort to immerse themselves in their polite selves once in a while.
All you need is 20g of bonito flakes, 600ml of water, a microwave-safe heat-resistant container, plastic wrap, a kitchen towel, a colander, and a bowl.
① Put bonito flakes and water in a heat-resistant container and cover lightly with plastic wrap.
Just put it in the microwave and heat it at 600W for about 3 minutes.
② Place a kitchen towel on a colander and strain the bonito flakes to create a golden-brown dashi stock.
Is this Niagara Falls…?
I should have been straining the bonito flakes in a relaxed manner, but I was pouring them into the colander with such force that I didn’t even have the slightest sense of politeness.
Pour the broth slowly, as the stock will splash all over the place and the bonito flakes will overflow.
However, even though I’m such a sloppy person, I was able to make delicious soup stock, and I was able to make miso soup that was much better than usual.
Making dashi may seem like a tedious task, but if you think you can do it, give it a try.
Enjoy seasonal miso soup “Nebukajiru”
The Nebukajiru soup, made with plenty of seasonal green onions, has a gentle sweetness that makes you want to eat this every day!
The technique of adding a little mirin as a secret ingredient can also be applied to other miso soups!
Green onions are a vegetable whose sweetness increases with the cold weather.
Be sure to try making it while it’s in season.
(?)
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