So, i started this batch of miso back in December of 2020, about 9 months into the pandemic. Technically it was finished in December 2021, but i’ve read about aged misos that are 5+ years old, so i just decided to keep it rolling along. it’s now so salty rich and dark that it looks like baked brownies. #DIY#fermentation#Miso#japanesefood
Miso soup can be a meal. I am making some tonight with the red miso I picked up today from the Asian (mainly Korean) Supermarket.
WIth noodles, tofu puffs, black beans, mushrooms. Garlic, coriander leaves, ginger. Yuba (dried tofu) shards. Chopped cucumber and shredded carrots. Kimchi. A touch of toasted sesame oil. A tiny tiny drop of rice wine vinegar.
@de_maulwurf87 No, no recipe at all! It is determined by mood and what is available in the kitchen. Sometimes I stay quite Asian in style, sometimes I might add things like cooked cauliflower or lima beans.
I will share some photos here and next post, to give you some inspiration.