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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


  1. Cut the miniature asparagus into halves. Boil the chicken skin and slice into pieces. Finely chop the konegi.
  2. 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.
  3. 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.

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