How to Make White Miso Paste (Easy 1-Day Recipe)
White miso paste is a mild, slightly sweet Japanese seasoning made from fermented soybeans. In this guide, I’ll show you how to make white miso paste at home using a quick 1-day method!
New to miso? Learn more in my guide to what white miso is.
What Is White Miso?
White miso, or shiro miso, is a type of Japanese miso known for its light color and mild, slightly sweet flavor.
It’s fermented for a shorter time than red miso, giving it a more delicate taste that works well in light dishes like miso soup and sauces.
Traditional vs Quick White Miso
Traditional miso is fermented for several months, developing a deeper and more complex flavor.
This recipe uses a quick 1-day method, making it much faster and beginner-friendly. The flavor is milder but still delicious and perfect for everyday cooking.
If you’d like to try the traditional, longer fermentation method, check out my Homemade Miso Paste Recipe (A Simple Guide for Beginners).
Recipe Ingredients
You’ll need the following ingredients to make this White Miso Paste Recipe:
Equipment
Here are some handy and essential tools for making miso paste.
How To Make White Miso Paste: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Soak the soybeans.
Step 2
Cook the soybeans in a pressure cooker.
Step 3
Mash the soybeans until smooth.
Step 4
Add the cooking water, rice koji, and salt to the mashed soybeans.
Step 5
Combine the mixture well and transfer it to a yogurt maker container.
Step 6
Ferment the soybean mixture for 8 hours at 60°C (140°F).
Step 7
Open the container and check the taste.
Step 8
Blend the miso in a food processor until smooth paste.
Enjoy your homemade white miso paste in soups, marinades, dressings, or as a seasoning to enhance the umami in any dish!
Storage
After fermentation, transfer the white miso paste to an airtight container and refrigerate. Try to use it within 2 months. You can also store miso in the freezer; it won’t freeze solid but may become slightly firm, so you can still easily scoop and use it.
How To Use White Miso Paste
Dive Deeper into Miso Paste!
Want to learn more about miso? Here are a few helpful guides:
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How to Make White Miso Paste (Easy 1-Day Recipe)
Equipment
Ingredients
Instructions
- Soak the Soybeans: Place the soybeans in a large bowl. Cover them with plenty of water and let them soak for 8 hours or more. They should double in size.
- Cook the Soybeans: Drain the soaked soybeans and transfer them to a pressure cooker. Cover with fresh water, close the lid, and cook over medium heat. Once the pressure cooker reaches full pressure, turn off the heat and allow it to cool naturally until all pressure is released. Drain the cooked soybeans, reserving about 1 cup of the cooking water.
- Make Soybean Mixture: Mash the soybeans using a masher until smooth. Add the ½ cup of reserved cooking water, koji, and salt. Mix thoroughly until all ingredients are well combined. If the mixture feels too firm, add a bit more of the reserved cooking water.
- Ferment: Transfer the soybean mixture to a container that fits inside your yogurt maker. Set the yogurt maker to 60°C (140°F) and ferment the mixture for 8 hours.
- Store: After fermentation, transfer the mixture to a food processor and blend until fully smooth, as the rice koji may not be fully broken down. Transfer the miso paste to an airtight container and store it in the refrigerator.
Notes
- Soak dried soybeans overnight to soften them. This makes it easier to cook and mash smoothly.
- Mash the soybeans while they’re still warm for a smoother texture. You can also use a food processor if you want a very fine texture.
- Make sure all tools, bowls, and containers are clean to prevent any unwanted bacteria. This helps ensure a safe and successful fermentation.
Nutrition
This nutritional information is estimated and provided for general reference only.
Just made it, after seeing the price of miso going up in the stores. The koji was the most expensive part for me, considering it’s cheaper to get soybeans in bulk. Flavor wise, it’s a solid 7.5. It may need to sit longer for the flavor to get stronger but it’s absolutely worth the wait. I did everything in my instapot, including cooking the soybeans and the yogurt mode. Will try again in a month when I’m finished with this batch!
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