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Negi Miso Soup
Negi is the general name for green onions and leeks. It can be used as an ingredient with other ingredients in stews and soups, and, if minced, can be used as a good condiment. In the Kanto area, Japanese leeks (shironegi) are widely used, and green onions are preferred in the Kansai area. Negi is a nutritious ingredient containing various nutrients, such as vitamins A and C, calcium and β carotene.
Negi Miso Soup Recipes
Negi Miso Soups with Fish
Negi Miso Soups with Meat
Miso Soups with Plenty of Vegetables
Kinds of Negi
Negi can be largely grouped into the nebuka-negi (Japanese leek) and the ha-negi (green onion). In the past, nebuka-negi was widely eaten in the Kanto area and ha-negi in the Western area. Because of the development of distribution systems, various kinds of negi are eaten anywhere in Japan. Famous nebuka-negi are Kaga-negi, Senju-negi and very famous Shimonita-negi. Among the ha-negi kinds, Kujo-negi and Hakata-bannonegi are famous.
How to Store Negi
In case of nebuka-negi with roots and ha-negi and if you have a garden, lay them on the soil and cover with soil except for the green portions. In case of negi without roots, wrap them with newspaper, put in a plastic bag and place, upright if possible, in the vegetable compartment of a refrigerator. In case of chopped negi, remove water with a paper towel, place in a sealed bag or container and store it in a freezer.