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Nira Chive Soup

User Rating 5 Star Rating (1 Review)


Chive Soup

Chive Soup

Photo (c) Setsuko Yoshizuka
It's a simple soup made with garlic chives and egg. This soup can be seasoned with miso if you would like.

Yield: 4 servings


  • 3 1/3 cup dashi soup
  • 2 oz nira (garlic chives), cut into 2 inch lengths
  • 1/4 onion, thinly sliced
  • 1 Tbsp soy sauce
  • 1/2 Tbsp sake
  • 1 tsp mirin
  • 1 egg, beaten
  • salt


Put dashi soup and sake in a medium pan and bring to a boil on medium heat. Add chives and onion in the soup and simmer until softened. Season with soy sauce and mirin and bring to a boil again. Pour beaten egg into the soup gradually. Adjust the flavor with salt. Stop the heat.

User Reviews

 5 out of 5
Nira Chive Soup, Member nitfiend

This soup tastes great, and will definitely help me keep the nira in my garden under control. I use nira in green salads, and sandwich fillings (tofu, tuna and egg), potato salad etc... but haven't used it much in cooked dishes so far. This is about to change. I made some small sample batches today that all turned out very well including substituting thinly sliced green onion ends for regular onion, tiny tofu cubes or shredded chicken breast for the egg, adding to the original recipe a bit of shiro (white) miso - nice but needed something- then aka (red) miso which worked better for my taste, although the darker colour of the broth made it less visually appealing. Dried shitake soaked in the dashi and sliced thinly was also delicious added to the original as were a few paper thin slices of daikon added to the soup with the nira. All in all, this is one of those terrific recipes that just seems to lend itself to experimentation. C. Shibata, Ontario, Canada

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