Nagaimo and Kohlrabi Green Miso Soup Recipe


Nagaimo can be added in miso soup. You can slice it thinly, just you would slice carrots or other vegetables, but it can be also smashed with a rolling pin to give it more interesting texture. Nagaimo can be eaten raw, so that you can either cook well or very lightly. You can enjoy the difference of texture depending on how long you cook it.

Japanese usually use combination of 2 or more ingredients in miso soup, for better presentation, flavor, and nutrition. You can add any kind of greens to nagaimo. I added kohlrabi greens, which I found in my fridge.

Ingredients (for 2 servings)

  • 2 cups dashi
  • 2″ nagaimo peeled
  • Kohlrabi greens (or other greens)
  • 2 tbsp miso paste

Several Ways to Make Dashi


Cut greens in 1/2" strips. Put a piece of nagaimo in a sandwich bag, and hit with a rolling pin. Don't smash it completely. Leave some big pieces intentionally.
Boil dashi and cook greens for 3 minutes or until wilted. Add smashed nagaimo and heat 30 seconds. If you like to cook nagaimo well, you can cook longer. Turn off the heat, and dissolve miso into the soup.

Speak Your Mind