Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, my family's homemade miso. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Today, I will be showing how to make Miso. Miso is one of the essential seasonings in Japanese cuisine as you already know. We make miso soup, dipping sauce. Easy Homemade "Cheater" Miso Ramen Soup.

My Family's Homemade Miso is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. My Family's Homemade Miso is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook my family's homemade miso using 5 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make My Family's Homemade Miso:

1. Get 2 kg Soy beans
2. Prepare 2 kg Rice malt (kome koji)
3. Prepare 900 grams Salt
4. Get 100 grams Sprinkling salt
5. Make ready 100 ml Shochu (35 proof)

It's super easy to make authentic Japanese miso soup at home! As the daily elixir of the Japanese diet, homemade miso soup is not only delicious, it. I made vegan Miso Ramen with wok fried bean sprouts and confit tomato. My first real bowl of ramen!

Instructions to make My Family's Homemade Miso:

1. Mix the 900 g of salt and rice malt together well (with unsalted rice malt). Doing this inside a fermenting bag makes it easy with no mess.
2. Wash the soy beans well, place into a large pot, and let soak overnight in plenty of water.
3. When boiling, a lot of scum resembling heavy cream will be produced, so skim it off. Add water from time to time to keep the beans from burning.
4. Boil the soy beans until they absorb the water and expand. Boil for 1-2 hours depending on the firmness of the beans until you can smash them between your thumb and pinky finger.
5. Mash the boiled soy beans while they are hot. It's convenient if you have a mincer. Set aside about 500 ml of the boiled soy bean broth.
6. You can also mash them up with a potato masher or in a grinding bowl if you don't have a mincer.
7. Mix the minced soy beans and unsalted rice malt together. Adjust with the boiling broth until the texture resembles the firmness of your ear lobes.
8. Make large rice-ball sized balls, making sure to press out the air by packing them tightly.
9. Place the fermenting bag into a tightly lidded container, and add shochu as you see fit to sterilize the container. Set aside any remaining shochu.
10. Hurl the large rice-ball sized balls of the packed miso mixture into the bucket order to release the trapped air.
11. Press down firmly and evenly to thoroughly remove any remaining air pockets.
12. Sprinkle the surface with salt to prevent mold.
13. Dip a sheet of plastic wrap in the leftover shochu, and place it over the miso mixture to keep it sterile.
14. Tie the bag if the mouth shut and seal the lid of the container, and store for over half a year in a cool, dark place to let it ferment.
15. Ready to serve and ENJOY!

I made vegan Miso Ramen with wok fried bean sprouts and confit tomato. My first real bowl of ramen! Make warm, nutritious miso soup at home with quality bone broth, organic miso paste, and vegetables. I even eat this for breakfast! This miso soup combines nutrient-rich bone broth with the probiotic benefits of miso.

So that’s going to wrap this up for this exceptional food my family's homemade miso recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!