California Farm Miso Soup and Natto Paste
Every year, I make the basis for miso soup, two tubs of fresh natto paste from 4 Tbs of old natto paste and fresh soy beans, keep them in the fridge. In case one tub goes bad, I always have the second tub to continue with. I use one pound plastic tubs. One plastic tub of natto makes sixty bowls of miso soup.
The broth base is made from a cup of shrimp shells with the heads and tails on, i freeze those till I have a cup full. You can also buy ground dried shrimp or bonito soup stock in dried form in Hispanic or Asian stores or on amazon.
When fresh shitake mushrooms are abundant, I slice and dry eight pounds on the picnic table outside to make one pound of dried mushrooms and save for soup. I grow very mild chinese garlic green chives year round in a planter pot or window sill glass bowl.
Slivered firm tofu makes the soup complete. My recipe for home made tofu is here on cookpad.
California Farm Miso Soup and Natto Paste
Every year, I make the basis for miso soup, two tubs of fresh natto paste from 4 Tbs of old natto paste and fresh soy beans, keep them in the fridge. In case one tub goes bad, I always have the second tub to continue with. I use one pound plastic tubs. One plastic tub of natto makes sixty bowls of miso soup.
The broth base is made from a cup of shrimp shells with the heads and tails on, i freeze those till I have a cup full. You can also buy ground dried shrimp or bonito soup stock in dried form in Hispanic or Asian stores or on amazon.
When fresh shitake mushrooms are abundant, I slice and dry eight pounds on the picnic table outside to make one pound of dried mushrooms and save for soup. I grow very mild chinese garlic green chives year round in a planter pot or window sill glass bowl.
Slivered firm tofu makes the soup complete. My recipe for home made tofu is here on cookpad.
Cooking Instructions
- 1
For the miso soup, bring 4 cups water to a boil, add shrimp peels, heads and tails, sieve foam off the top, simmer 45 minutes, pour broth through sieve into sauce pan. Or bring 4 tsp dried bonito soup stock to a boil. Add 1 Tbs natto paste, bring to boil. Turn down, Add seaweed. Add tofu, add fresh chinese garlic greens, bring to taste with drops of fish sauce and soy sauce. Serve with pickled ginger slices.
- 2
Make the miso paste called natto by fermenting soy beans with 4 Tbs of old miso bean paste. Soak 2 pounds of organic soy beans in three parts of water for 12 hours. Drain, cover with water, bring to a boil, simmer six hours, mash. Mix warm mix with 4 Tbs natto dissolved in two cups warm water. Spread 2 inches thick in baking pan, cover with shrinkwrap, keep 24 hours at 104F degrees. Put in one pound plastic tubs in fridge. Good for a year.
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