Simply make up the stock using the directions on the packet, then stir a heaped teaspoon of miso paste into each mug. You can make miso soup very quickly by using a shop bought stock – any stock will produce a lovely, warming drink. This means that you can enjoy miso, even if you’re avoiding soy beans, as homemade miso can be made with fava beans, cannellini beans, or even lentils! Find out more about making miso on my miso page.Īny miso can be used to make a soup – a sweet white miso (like my 10-day miso) makes a light creamy drink whilst a dark, rich miso makes a more savory soup, which can be easily turned into a meal by the addition of vegetables, tofu and noodles. You can make miso from any bean and experiment with different flavours. If you’d like to try a greater range of misos you can visit Japan – or buy Umami Chef koji and use it to make your own miso! It’s really easy – you just mix cooked beans with salt and koji and then leave it to mature for as little as 10 days. Miso paste (note: the words miso and miso paste are used interchangeably and refer to the same thing) can be bought from Umami Chef and most supermarkets. There are thousands of different types of miso in Japan, but you’ll normally only find one or two in the UK. Miso paste is traditionally made from soybeans, salt and koji. It is normally made from kombu (a type of seaweed), mushrooms (shitake are used most frequently) and katsuobushi (dried, fermented tuna) but it can made from just one or two of these ingredients. Dashiĭashi a stock used in Japanese cookery. In its simplest form miso consists of two ingredients: dashi and miso paste. It can be made as quickly as a cup of tea, or in under 2 hours – if you desire the ultimate, authentic taste. It’s a delicious savoury soup, rich in vitamins and minerals.
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