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Kasu Jiru with Burdock root, garnished with fresh cilantro
Japanese Miso soup with burdock root

Creamy Sake Lees Soup with Burdock Root (Kasu Jiru)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Kasu Jiru is liquid proof of the Japanese 'mottainai' (no waste) philosophy. The lees remaining from sake production (Sake Kasu) aren't thrown away but used to flavor soups. This paste is full of umami, enzymes, and deep fermented aromas that warm the body on cold winter days. The earthy flavor of burdock root (Gobo) is the perfect partner for this rustic, creamy soup.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Pot
  • Vegetable peeler
  • Strainer (to dissolve the kasu)

Allergen Information

⚠️ Soy

Instructions

1 ✓

Scrub the gobo (burdock root) clean (or peel thinly). Using a knife, shave it into thin slivers ('sasagaki' cut) directly into a bowl of vinegar water.

Tip: Shaving increases the surface area, so the tough fibers soften faster and release more flavor.
2 ✓

Bring the Dashi broth to a boil. Drain the gobo and add to the soup. Simmer over medium heat for 10-15 minutes until the root softens.

Tip: Dashi provides the 'oceanic' base flavor that highlights the vegetables.
3 ✓

Take a ladle of hot soup into a small bowl. Dissolve the Sake Kasu and Miso paste in it until smooth. It is important that no lumps remain!

Tip: Kasu dissolves with difficulty, patience is needed. You can also use a small strainer to mash it into the liquid.
4 ✓

Pour the dissolved seasonings back into the soup, add the tofu, and warm through, but DO NOT boil!

Tip: Boiling destroys the valuable probiotics in Miso and Kasu and alters their flavor.
5 ✓

Serve hot, perhaps with sliced scallions on top.

Tip: This soup will be thicker and whiter than a plain Miso soup.

Recipe FAQ

Why does the gobo turn brown?
The polyphenols in it brown upon exposure to oxygen (oxidation). Put it in vinegar water immediately after cutting to keep it white.
Does it contain alcohol?
Sake Kasu may contain minimal alcohol, but most of it evaporates during cooking. Nevertheless, it has a distinct sake flavor.

Ingredients

  • 3.5 oz Sake Kasu (Sake Lees Paste)
  • 7 oz Gobo (Burdock Root) - or Salsify
  • 5 oz Silken Tofu (cubed)
  • 4 cups Dashi Broth (or Vegetable Broth)
  • 2 tbsp Miso Paste (White or Red)
  • 1 tbsp Vinegar (for soaking)