Spooky cooking, scary movies


Poisonous Soup (Matcha Broth) | The Nightmare Before Christmas

Day-in day-out Sally, #nevernotpoisoning, tries to poison the Evil Scientist using ingredients from her quaint little garden of deadly herbs. On this particular night, she uses her deadly nightshade masked by frog’s breath and worm’s wort.

My version swaps ingredients for each of these – instead of deadly nightshade, an edible nightshade (green pepper), seaweedy dashi for the most pleasant interpretation of frog’s breath, and mirin, a sweet alcohol for the worm’s wort (wormwood is sweet and the main ingredient of absinthe). For the gruesome green shade I added a little matcha.

What was originally a poisonous soup translated to a beautiful restorative broth. Sip on its own or use it to cook a lovely bowl of rice noodles and veggies!

Poisonous Soup

  • 3 cups water
  • 1 2×2 inch square kombu
  • 1/2 a green pepper, cut into large chunks
  • 1 pinch bonito flakes
  • 1 teaspoon mirin
  • 1 teaspoon matcha

Put water in a sauce pan and soak the kombu for at least 30 minutes. Add the green pepper and bring to a boil, then lower to a low simmer for 30 minutes. Remove from heat and add bonito flakes and let stand for 10 minutes.

Strain, and gently warm, stirring in mirin and matcha.

This dish was first posted for Fiction Kitchen Episode 47: THE NIGHTMARE BEFORE CHRISTMAS in which Carrie and Diana discuss the classic Tim Burton Halloween (or is it Christmas?) movie, and all the rotten goodies within. #NeverNotPoisoning

Boys and ghouls, it’s MAY MONSTER MADNESS hosted by Annie Walls. Find more bloodcurdling blogs with the links below!

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