Ingredients
– 100g miso paste for umami flavor and probiotics
– 500ml dashi broth for savory base
– 200g tofu for protein and texture
– 50g green onions for freshness and brightness
– 30g wakame seaweed for nutrition and authentic taste
– cooked soybeans
– salt
– koji (steamed rice inoculated with Aspergillus oryzae spores)
– steamed rice for koji preparation
– barley
– chickpeas
– corn
– kombu-based dashi
– silken tofu
Instructions
1-Gather all ingredients and prepare mise en place by chopping green onions and soaking wakame seaweed.
2-Heat dashi broth in a pot over medium heat until nearly boiling.
3-Reduce heat to low and whisk in miso paste gradually to prevent lumps.
4-Add tofu cubes and wakame seaweed, gently warming through without boiling to preserve nutrients.
5-Adjust seasoning with soy sauce or salt if needed.
6-Garnish with chopped green onions and serve hot, ensuring adjustments for dietary preferences.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Temperature control is crucial – too warm and miso ferments too quickly, too cool and fermentation slows dramatically
🥄 Always use clean utensils when handling miso to prevent contamination and extend shelf life
⏰ The longer the fermentation, the deeper and more complex the flavor – taste periodically to find your preferred maturity
- Prep Time: 30 minutes
- Fermentation Time: 3-12 months
- Cook Time: 4 hours
- Category: Condiment
- Method: Fermentation
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 1
- Sodium: 680
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
- Cholesterol: 0