Miso Brined Garlic Shoots

Miso Brined Garlic Shoots

It doesn't take much time besides brining the garlic sprouts in the miso seasoning, but it's so delicious. It's addictive.


Garlic shoots (fresh)
2 cups
Red miso
2 tablespoons
1 and 1/2 teaspoon
Usukuchi soy sauce
1 teaspoon


1. After chopping the garlic sprouts into bite-sized pieces, parboil for 3 minutes in boiling water. Then drain in a colander.
2. Combine the seasonings in a resealable plastic bag, then add the parboiled garlic shoots to the bag, and evenly rub in the seasoning. You could eat them after 6 hours, but it's even better the day after.

Story Behind this Recipe

This is the miso brined garlic sprouts that's been resting since last weekend. I've been cooking garlic sprouts the same way, but I decided to try out something new by brining them in miso, and it was a success!! Please give it a try!