Posted on Leave a comment

Blue Pea Miso Soup

This quick, sweet miso makes a soup that tastes just like a British Green Pea soup. Once the miso has matured the soup is ready in the time it takes to boil a kettle.

Blue Pea Miso

This quick, sweet miso makes a soup that tastes just like a British Green Pea soup. Once the miso has matured the soup is ready in the time it takes to boil a kettle.
Course: Ingredient
Cuisine: British, Japanese
Keyword: miso, soup

Ingredients

Instructions

  • Place the peas in a bowl, cover with water, then leave to soak in a fridge overnight
  • Rinse the peas, transfer to a saucepan and then boil gently, until soft (approx 45 minutes)
  • Drain, then leave to peas to cool. Once cool, add the koji and salt.
  • Blend until well combined. If using for a soup a smooth paste is best, but feel free to leave chunky if you're using the miso in other ways.
  • Press the miso into a clean jar, ensuring all air pockets are removed. Then lightly sprinkle surface with salt. Cover (eg. with a muslin secured with an elastic band), then place in a warm place (eg. in an airing cupboard) for 10 days.
  • After 10 days, scrape off the salt and transfer to a fridge. To make the soup, just stir a tablespoon of miso into a mug of stock.
Posted on Leave a comment

Red Lentil Miso

Red lentil miso is probably the quickest miso you can make – you don’t need to soak the beans overnight and the lentils cook in under 20 minutes. Then it’s just a case of mixing the cooled lentils with koji and salt and pressing into a jar. 

This miso will probably be at its best after about 4 months, but will be ready faster if the temperature is especially warm (higher than 30°C) or longer if the temperature is less than 20°C.

This red lentil miso is a delicious sweet miso that works especially well in soups and salad dressings.

Red Lentil Miso

Probably the easiest miso to make!
Prep Time30 mins
Maturing Time120 d

Ingredients

Instructions

  • Weigh out the lentils and then cook until soft
  • Drain them well, trying to remove as much water as possible.
  • Once the lentils are cool, mix in the koji and salt.
  • Ensure the koji and salt and evenly distributed through the mixture
  • Form the mixture into balls, squeezing out as much air as you can. If the balls crack and fall apart the mixture is too dry and a small amount of cooled, boiled water should be added. If the balls ooze water, place in a muslin cloth and try to squeeze out as much as possible.
  • Press the balls into a clean jar, removing as much air as possible. Then sprinkle the surface with a layer of salt. Add a weight to the top of the miso, to squeeze out as much air and liquid as possible, Then leave at room temperature for 4 months