MORSEL MISO SOUP

MORSEL MISO SOUP .

MORSEL MISO SOUP

MORSEL MISO SOUP .

MORSEL MISO SOUP

Sake kasu is the by-product of making sake. Made of spent yeastcells, this lees is high in amino acids and beneficial nutrients.Update a Japanese-style soup with leftover roasted chicken fromthe grocer and garlic salt fermented turnip tops. Makes a quickon-the-go snack or lunch when paired with another item.
Prep Time 2 hrs 10 mins
Cook Time 10 mins
Course Soup
Servings 1

Equipment

  • 1 IKEA 365+ Mug
  • 1 IKEA 365+ Coaster
  • 1 LIVNÄRA Cutlery
  • 1 SINNESRO Dish
  • 1 GODDAG Place mat

Ingredients
  

SCRAPS

  • Turnip tops
  • Leftover cooked chicken
  • Green onion, stems

GARNISH

  • 2 turnip tops or other vegetable greens suchas beet, carrot, radish
  • ¼ clove garlic, smashed
  • 1 pinch Sea salt
  • 1 oz (15 g) cooked chicken meat, roughlychopped to ½ inch (1 cm) cubes
  • ¼ green onion, thinly sliced
  • 1 tsp (15 g) tofu, diced

BROTH

  • 1 cup (250 ml) instant dashi
  • 4 tsp (20 ml) sake kasu (or miso paste)

Instructions
 

GARNISH

  • Prepare the greens by massaging themwith the smashed garlic and sea salt.
  • Cover and let sit for up to 2 hours at roomtemperature, or refrigerate for up to48 hours.
  • Set aside the prepared garnishes in thefridge while the greens are fermenting.
  • After the greens have fermented, preparethe broth.

BROTH

  • Prepare the instant dashi according topackage instructions.
  • Whisk the sake kasu or miso paste intothe dashi.
  • Stir in the fermented greens and top withthe garnishes
Keyword MORSEL MISO SOUP
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