Have you ever wanted to make your own fresh miso soup?
Are you looking for healthy fermented foods to heal your gut?
Are you ready to make your own tasty and healthy miso paste at home?
My friend Yumiko from Swissmiso in the video was so kind as to share her amazing miso paste recipe! So, keep on reading to learn how to make miso!
White miso recipe
This recipe is to make about 1.7kg or 3.7lbs of miso paste.
- 500g of soybean
- 500g of rice koji
- 220g of salt
Miso paste recipe
- Rinse well the dry soybeans under cold water until the soybeans are clean. Then, soak the soybeans in cold water overnight. They will absorb the water and triple in size, so make sure there’s enough space in the bowl.
- The following morning, transfer the soybeans and water into a large pot, and start cooking. Let it simmer and remove all the foam that accumulates on top. Cook the soybeans until they are soft (about 1.5-2h).
- While the soybeans are cooking, in a large bowl, you are going to mix well the rice koji and salt, then set them aside.
- Once the soybeans are cooked, drain them (but keep some cooking water), them mash them.
- Make sure the mashed soybean is no longer hot (below 45 degrees Celsius or 113 degrees Farenheit), then mix well with the rice koji and salt that you prepared on 3. Add a small amount of cooking water from 4. so that the miso mixture is not too dry. Now, you’re going to form your miso into several ball shapes to squeeze out the air bubbles.
- Place them in a jar and start pressing on them with your fist, make sure to squeeze out the air as much as possible, then sprinkle some salt on the flat surface. Cover the surface with a lid, then let it ferment for 6 to 8 months!
If you want to learn about the benefits of miso and other japanese fermented foods, click on the link!
If you want to learn how to prepare natto, watch the video below!
Start fermenting miso
If you ever thought that making your own miso paste was complicated, as you can see with just 3 ingredients, you can easily make this wonderful food to put on your veggies, in your soup or in sauces!
No more excuses, get into your kitchen and follow the miso paste recipe!
Are there any other foods you would like me to share the recipe of? Ask in the comments!