Hearty Spring Wild Chive (Naengi) Miso Soup
Aromatic Wild Chive Miso Soup: Featuring Fresh Spring Greens and Savory Miso
This is a must-try spring delicacy! We’re making a delicious miso soup using fresh, seasonal wild chives (naengi). My husband absolutely loves this refreshing and savory soup, especially with the addition of potatoes, which add a comforting texture. This nutrient-rich spring soup is always a hit in our household. Enjoy the vibrant flavors of spring!
Soup Ingredients- Fresh Wild Chives (Naengi) 400g
- Scallion 1/2 stalk
- Potato 1/2 medium
- Miso Paste 3 Tbsp (tablespoons, standard Korean soup spoon)
- Minced Garlic 1/2 Tbsp (tablespoons, standard Korean soup spoon)
- Broth 1200ml
Broth Ingredients- Dried Anchovies (for broth) 1 handful
- Scallion 1 stalk
- Dried Anchovy Variant (Dippori) a small amount
- Dried Kelp 2 pieces
- Dried Anchovies (for broth) 1 handful
- Scallion 1 stalk
- Dried Anchovy Variant (Dippori) a small amount
- Dried Kelp 2 pieces
Cooking Instructions
Step 1
First, prepare the 1200ml of broth, which will form the savory base of our soup. In a pot, combine 1200ml of water with a handful of dried anchovies, 1 stalk of scallion, a small amount of dippori, and 2 pieces of dried kelp. Bring to a boil over high heat, then reduce to medium heat and simmer for about 1 hour to extract the rich flavors. Once done, strain out the solids to get a clear, flavorful broth.
Step 2
Next, let’s prepare the star ingredient: the wild chives (naengi). Give them a quick rinse under running water. Then, submerge them in a bowl of clean water for about 20 minutes. This helps to loosen any soil clinging to the greens. After soaking, gently lift the chives out of the water, allowing any settled dirt to remain at the bottom of the bowl. Rinse them thoroughly multiple times. For the roots, use the back of a knife to gently scrape away any tough outer skin or remaining dirt for a cleaner result.
Step 3
Now, let’s get the other ingredients ready. You’ll need the cleaned wild chives, the 1/2 stalk of scallion finely chopped, the 1/2 potato peeled and cut into bite-sized pieces, 3 tablespoons of miso paste, and 1/2 tablespoon of minced garlic. (Note: ‘Tablespoon’ here refers to a standard Korean soup spoon size. You can adjust the amount of miso paste based on its saltiness and your preference.)
Step 4
Bring the prepared broth to a boil in a pot. Once boiling, add the prepared wild chives, diced potato, and chopped scallion. Now, dissolve the miso paste into the broth. To ensure the miso paste mixes smoothly without clumps, it’s helpful to scoop out a little broth into a small bowl, add the miso paste to it, and whisk until it’s well combined before adding it back to the main pot.
Step 5
After adding the miso paste, stir in the minced garlic and bring the soup back to a rolling boil over high heat. Once it’s boiling vigorously, reduce the heat to medium-low and let it simmer for about 10 minutes, or until the potatoes are tender and fully cooked. You can check by piercing a potato piece with a chopstick or fork. Once the potatoes are soft and the flavors have melded beautifully, your aromatic and savory wild chive miso soup is ready! Enjoy it piping hot with a bowl of rice.
