Miso Soup with Green Onion and Nameko Mushrooms
みそ汁（ねぎ・なめこ） · Miso Shiru (Negi Nameko)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Nameko are small, amber-colored Japanese mushrooms with a naturally slippery coating, and they make one of the most beloved miso soups in Japan. That silky texture is exactly what children enjoy: the mushrooms slide down easily with the broth, and the thin rounds of green onion soften into it. With just dashi, miso and two ingredients, this is a soup you can have on the table in minutes. If you cannot find nameko, look for them in the refrigerated or canned section of a Japanese or Asian grocery store.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 7.5 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 15 gnameko mushroomsSmall, amber-colored Japanese mushrooms with a naturally slippery coating, often used in miso soup. Substitute: Shimeji, enoki, or thinly sliced button mushrooms.
Seasonings
- 150 gbonito and kombu dashiJapanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- 4.9 glight rice misoA pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.
About the Japanese ingredients in this recipe
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- nameko mushrooms (なめこ)
- Small, amber-colored Japanese mushrooms with a naturally slippery coating, often used in miso soup. Substitute: Shimeji, enoki, or thinly sliced button mushrooms.
- bonito and kombu dashi (かつお・昆布だし汁)
- Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- light rice miso (米みそ（淡色辛みそ）)
- A pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.
Directions
- 1
Slice the green onion into thin rounds and give the nameko mushrooms a quick rinse.
- 2
Pour the dashi into a pot and bring it to a boil, then add the green onion and nameko from step 1 and simmer.
- 3
Once the vegetables are tender, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 16.5 kcal | 33 kcal | 16.5 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 0.3 g | 0.6 g | 0.3 g |
| Carbohydrates | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.9 g | 1.8 g | 0.9 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 16.5 kcal | 1.4 g | 0.3 g | 2 g | 0.9 g | 13.5 mg | 0.3 mg |
| 1 adult serving | 33 kcal | 2.7 g | 0.6 g | 3.9 g | 1.8 g | 27 mg | 0.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
