Homemade Miso Soup with Fermented Soybean Paste

Name: Homemade Miso Soup with Fermented Soybean Paste
Prep time: 40 min
Cook time: 2590 min
Total time: 2630 min
Yield: 2
Ingredients: 900 g soybeans; 1 cup shrimp shells, heads, and tails or dashi powder; 1/4 cup firm tofu, sliced; 2 tsp bok choy, sliced; 2 tsp garlic chives or green onion, chopped; 4 cup water; 3 tsp dried kombu; 4 tbsp miso paste; 1 tbsp fermented soybean paste; 1 tsp fish sauce; 1 tsp soy sauce; 2 tbsp Pickled ginger

Servings2 Portions

Prep Time40 Mins

Cook Time2590 Mins

Difficulty

Advanced

Ingredients

soybeans
900 g
shrimp shells, heads, and tails or dashi powder
1 cup
firm tofu, sliced
0.3 cup
bok choy, sliced
2 tsp
garlic chives or green onion, chopped
2 tsp
water
4 cup
dried kombu
3 tsp
miso paste
4 tbsp
fermented soybean paste
1 tbsp
fish sauce
1 tsp
soy sauce
1 tsp
Pickled ginger
2 tbsp

Step-by-Step Instructions

Make the fermented soybean paste: Soak the soybeans in plenty of water for 12 hours. Drain, transfer to a large pot, cover with fresh water, and simmer for about 6 hours, or until very soft. Drain well, then mash the beans while still warm. Dissolve the mature miso paste in the warm water, mix it into the mashed soybeans, and spread the mixture about 2 inches thick in a clean pan. Cover tightly and keep in a warm place at 104°F (40°C) for 24 hours to ferment. Transfer to clean containers and refrigerate until ready to use.

Make the soup: Bring 4 cups water and the shrimp shells, heads, and tails to a boil. Skim off any foam, then reduce the heat and simmer for 45 minutes. Strain the broth into a clean saucepan. If using dashi powder instead, dissolve it in 4 cups boiling water. Whisk in 1 tbsp of the fermented soybean paste, then add the seaweed, tofu, bok choy, and garlic chives or green onion. Simmer gently for 2 to 3 minutes, then season to taste with a few drops of fish sauce and soy sauce. Serve hot with pickled ginger on the side.