After chopping the garlic sprouts into bite-sized pieces, parboil for 3 minutes in boiling water. Then drain in a colander.
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!
You can consume several bowls of white rice with these garlic sprouts! For those who are concerned about the salt content, rinse the miso before serving. It's up to you.