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Asparagus and Chicken Skin Miso Soup
This miso soup proves that chicken skin is a good ingredient.
Ingredients (4 servings)
| Miniature asparagus | 20 spears |
|---|---|
| Chicken skin | 120 g |
| Konegi (Small green onions) | 2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the miniature asparagus into halves. Boil the chicken skin and slice into pieces. Finely chop the konegi.
- Bring the dashi stock to a boil and add the miniature asparagus and chicken skin. After the ingredients are cooked, add the konegi and cook for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Chicken skin, which is sometimes thrown away, enhances the taste of asparagus in this miso soup.
