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Whole Small Onion Miso Soup

The white cute shapes of small onions and the small brown forms of yam bulblets (mukago) let you enjoy the appearance of this miso soup.

Ingredients (4 servings)

Small onions 8
Mukago 20 g
Banno-negi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Shiro

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Wash the mukago with water and peel the small onions. Cut the banno-negi diagonally to 3-cm length.
  2. Boil the mukago and small onions in the dashi stock. After the ingredients are cooked, dissolve the miso.
  3. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

Mukago are bulblets, or propagules, formed at the bases of leaf stems of yam and very nutritious. If you are lucky to obtain it, enjoy it in miso soup, cooked with rice or deep-fried as a snack for drinks.

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