Did you know that you can make "Miso" from just about anything? We call this an "amino" paste.
- 250g fresh Koji [rice/barley]
- 250g protein
- 25g salt (this is 5% of 250g Koji + 250g protein)
- Prepare the protein into a paste either by mashing or processing in a food processor
- Add Koji
- Add salt
- Store for 3 months
Most of the time, I am fine with simply steaming the protein. Others roast their protein (e.g. vegetables).
The key here is that the vegetables must have some measure of starch in them. Alternatively, add some wheat gluten.
- "Boullion" - celery root, leek, parsnip, parsley
- Roasted butternut squash/pumpkin
- Steamed carrots
- Chickpeas (these must be cooked) or other lentils
- Soybeans (this would result in a classic Miso)
- Old sourdough bread (crumbs)
- Beetroot
- Shitake Mushrooms