Miso paste is a versatile and flavorful fermented soybean product that adds depth and umami to a variety of dishes. Making your own miso paste at home allows you to customize the flavors and create a fresh, authentic ingredient that elevates everything from soups to marinades!
Ingredients:
- 1 cup dried soybeans
- 1/4 cup koji (mold-inoculated rice or barley)
- 1/2 cup sea salt
- Water (as needed)
Instructions:
1. Rinse the dried soybeans and soak them in water for at least 8 hours or overnight. Drain and transfer the soaked beans to a large pot, covering them with fresh water, and then bring to a boil. Reduce the heat and simmer for about 2 hours or until the beans are soft and easily mashed.
2. Drain the cooked soybeans and let them cool slightly, then mash them with a fork or potato masher until you achieve a smooth consistency. In a large mixing bowl, combine the mashed soybeans with the koji and sea salt, mixing thoroughly until well combined.
3. Transfer the mixture into a clean, airtight container, pressing it down firmly to remove any air pockets. Seal the container and allow the miso paste to ferment in a cool, dark place for at least 1 month, or up to 6 months for a richer flavor, checking periodically and pressing it down if necessary.
4. Once fermented to your liking, transfer the miso paste to the refrigerator to halt the fermentation process. Use it in soups, dressings, or marinades to enjoy its delicious, umami flavor!
Aprile's Kitchen 