How to make homemade miso soup with just three ingredients 😍🥣 | Everyday Food | ABC Australia

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🥗Healthier: tofu

💰Cheaper: fried tofu

Tofu is a lower-calorie alternative that provides similar texture.

miso paste

🥗Healthier: low-sodium miso

💰Cheaper: white miso

Low-sodium miso is healthier while white miso is more affordable.

Wash the soybeans well to remove any dirt.

Soak the washed soybeans for one day in winter or overnight for 15-18 hours in summer until fully soaked.

Cook the soaked soybeans in a pot with water or steam them until very soft.

Mash the cooked soybeans in a bowl until smooth or leave some whole beans for texture.

In a big bowl, break down the rice kōji into individual grains and add salt to it.

Mix the mashed soybeans with the rice kōji and salt mixture until well combined.

If the mixture is too dry, add some of the cooked liquid from the soybeans.

Form the mixture into balls and pack it tightly into a container, ensuring there are no air gaps.

Make the surface of the packed miso nice and flat, clean the edges, and sprinkle a light layer of salt on top.

Seal the container with beeswax wrap or glad wrap and place a weight on top, such as a bag of salt.

Ferment the miso for six months to one year, depending on your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens