There are thousands of different recipes for miso – ranging from warm yellow misos that can be made in a few weeks; to rich, dark misos that take several years to mature.
If you want to leave a miso to mature for a long time, it generally requires a higher salt content ~ 12-15%; whilst short ferments are typically 6-8% salt.
10 Day Miso
This recipe (at the bottom of this page) is the perfect place to start your miso making journey – it is one of the easiest misos to make and will be ready in just 10 days. It’s perfect in soups, salad dressing – or to add an extra hit of umami to virtually any dish. Ready to eat in 10 days
Once you’ve mastered this, you can move on to experiment with different flavours or experience the joy of tasting a miso that you’ve waited many months, or even years, to enjoy!:
Green lentil miso Adds a beautiful, earthy umami flavour to dishes. It is perfect in simple soups and stews, but goes especially well with ones containing coconut milk. Ready to eat in 4 months
Red lentil miso Probably the quickest miso to make, as lentils take far less time to cook than beans. This miso has a mild, sweet flavour that works especially well in soups and salad dressings. Ready to eat in 4 months
Blue pea miso Very different from traditional misos. This sweet miso makes a soup that tastes just like a British Green Pea soup. Ready to eat in 10 days
Red miso Rich, deeply savoury miso that is best used for marinades, glazes or soup. It is very strong, so use sparingly. Ready to eat in 1 year +
Before making any miso, ensure that all your equipment is very clean. Running it through a dishwasher is the easiest way to ensure cleanliness, but jars could also be placed in an oven at 90’C for 20 minutes, if a dishwasher is unavailable.
10 Day Miso
A miso made from soya beans that ferments in just 10 days
Servings: 100 10g servings
Place the beans in a bowl and add 1 litre of water. Cover and leave to soak in the fridge overnight.
Drain the beans and transfer them to a large pan. Cover with water and bring to the boil; then reduce the temperature, add a lid, and simmer until the beans are soft. NOTE: This takes about 45 minutes for fava beans, but may take several hours for soya beans.
When the beans are cooked, pour them into a colander and drain.
If you’d like a smooth miso, blend the beans with a hand-held blender or food processor.If you prefer a chunky miso, roughly mash the beans with a fork.
Once the beans have reached a consistency you’re happy with, leave to cool.
Mix in the packet of koji and 60g of salt.
Form the miso into small balls. If the balls crack they are too dry, so will need a little bit more water mixed in.
Squash the balls into a clean jar, ensuring all pockets of air are removed.
Once all the miso has been squashed into the jar, sprinkle the surface with the remaining 2g salt. Then cover and transfer to a warm place (25-30'C) for 10 days.
After 10 days, gently scrape the salt from the surface and taste the miso. If it is the required strength, transfer to a fridge and enjoy! It will keep in a fridge for several months. If you prefer the miso a bit stronger (or the temperature has been lower than 25'C) then replace the salt topping and leave for another few days.
Non-iodised salt, is a salt that does not contain additives which may inhibit fermentation
You can get all the ingredients and a handy step-by-step guide for this recipe in our Miso Making gift set
Fava Bean Miso Making Kit
This is the perfect gift for the adventurous foodie in your life!