Unique is not only the taste, but also the composition of miso pasta. Depending on the variety, such a paste can be prepared from soybeans alone, their mixtures with cereals or from cereals alone (rice, barley). Based on the composition and technology, the output can produce a product of different consistency, color and, of course, taste. Try to experiment with this unique pasta at home.
Miso paste - recipe
Prepare miso paste at home is not easy, it's a time-consuming process that takes a lot of time (pasta should wander up to 5 years!). But, one way or another, if you do not have the opportunity to buy a ready-made paste or you just want to experiment, then try the recipe described below.
The composition of the ingredients is very minimalistic, and if there are no problems with the purchase of soybeans, there may be problems with searching for a special koji fungus, thanks to which these beans will ferment.
Ingredients:
- soya beans - 3 ¾ items;
- mushrooms koji (barley) - 2 ½ st .;
- salt - 1 tbsp.
Preparation
Before you prepare miso pasta at home, pour the beans with cold water and leave them to swell all night. Swell the swollen soy beans until soft, leaving about 2 cups of liquid after cooking. Cool beans to room temperature and mash in puree. The resulting mashed potatoes with the remaining liquid, mushroom and salt. After careful mixing, place the paste in a dry and clean container of plastic, previously sprinkling it with a teaspoon of salt. Pick up dishes based on the fact that it should not remain empty - the paste should fill all the free space. Cover the paste with a food film, also pressing it tightly against the surface to minimize contact with air. Sprinkle the surface with salt, cover everything with a lid, and place a half-kilogram weight on top. Leave the pasta to wander at room temperature. If the preparation starts in the warm season, then leave the paste for six months, and if in the cold, then for 10 months.
During fermentation, do not try to open the container with paste too often. Readiness should be checked not more often than every other month, otherwise the quality of the paste deteriorates from time to time in contact with air.
Also, during the aging process, the surface of the paste will be covered with a liquid. If this does not happen, then simply increase the load.
Soup with soy paste miso
With how to make miso paste, we managed to figure out the higher, now let's talk in detail about how to apply it in practice. One of the most popular dishes from soybean pasta is miso soup. We will pay attention to its preparation below.
Ingredients:
- miso paste - 3 tbsp. spoons;
- cheese tofu - 1 block;
- green onions - 2-3 feathers;
- seaweed wakame - 2-3 pcs .;
- udon noodles - 65 g;
- Shiitake mushrooms - 140 g.
Preparation
If using dried mushrooms, then pre-soak them. Soak the mashed potatoes and quickly fry, then pour the contents of the dishes with a liter of water, put a few plates of algae and wait until the boiling begins. After, reduce heat, add the noodles and cook until done. Take some of the broth, dilute miso in it and pour it back into the pan. Add tofu and serve the soup, sprinkled with green onions.