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Bowl of creamy Kasu Jiru soup topped with green onions and spice
Kasu Jiru with shichimi togarashi

Spicy Sake Lees Soup with Scallions (Kasu Jiru)

Author: Flavelo
Recipes Soups
Kasu Jiru utilizes 'Sake Kasu', the lees from sake fermentation. This creamy white paste creates a soup that is rich, slightly alcoholic, floral, and bursting with umami. It's traditionally eaten to warm up the body from the inside out. A dash of Shichimi Togarashi (seven-spice blend) cuts through the creaminess with a perfect spicy counterpoint.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 280 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Medium pot
  • Mesh strainer (to dissolve pastes)
  • Ladle

Allergen Information

⚠️ Soy
⚠️ Fish
⚠️ Sesame

Instructions

1 ✓

Bring dashi stock to a gentle boil. If adding hearty vegetables (carrots, daikon), boil them now until tender.

Tip: Dashi provides the umami backbone. If using powder, taste first as it can be salty.
2 ✓

Reduce heat to a bare simmer. In a small bowl, dissolve Sake Kasu and Miso paste with a ladleful of hot stock.

Tip: Never boil miso or sake lees vigorously; you'll lose the delicate aromas and the texture may become grainy.
3 ✓

Stir the dissolved mixture back into the pot. Heat for another 1-2 minutes without boiling.

Tip: The soup will thicken and take on a milky appearance due to the rice starch.
4 ✓

Serve in bowls, generously topped with chopped scallions and Shichimi Togarashi.

Tip: The capsaicin in the spice combined with the hot soup boosts circulation, intensifying the warming effect.

Recipe FAQ

What is Sake Kasu?
It's the pressed rice mash left after making sake. Find it in the refrigerated section of Asian grocers.
My miso is lumpy.
Place miso and kasu in a ladle partially submerged in the broth, then use chopsticks or a spoon to dissolve it into the liquid.

Ingredients

  • 2 tbsp Miso paste (White or Red)
  • 2 cups Dashi stock
  • 3 tbsp Sake Kasu (Sake Lees)
  • 1 tsp Shichimi togarashi (Japanese seven spice)
  • 1 stalk Green onion (scallion)