How to Make White Miso Paste (Easy 1-Day Recipe)
If you love the taste of Japanese cuisine, you’ve probably come across miso paste. Did you know that you can easily make it at home? In just one day, you can create your own sweet, mild White Miso Paste! Read on!
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
Serving: 500gCalories: 1186kcalCarbohydrates: 194gProtein: 50gVitamin C: 6mg
This nutritional information is estimated and provided for general reference only.