California Farm Miso Soup And Natto Paste Recipe by Hobby Horseman
Cooking Instructions 45 minutes 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian-Style Baked Chicken and Pasta Classic chocolate chip cookies Teriyaki Pork Stir Fry Homemade Cake from Scratch Plain rice with chicken Manchurian Italian-Style Baked Chicken and Pasta Classic chocolate chip cookies Teriyaki Pork Stir Fry Homemade Cake from Scratch Plain rice with chicken Manchurian Cheesey bacon Fries 🍟 Beef Bihari masalah Qeemah Korean bbq beef Honey bbq pork Avocado toast🥑 My low carb ham and turkey sambo Chin chin Simple Spaghetti Jollof Homemade Cake from Scratch Hari pyaz ki Aloo katli Cheesey bacon Fries 🍟 Beef Bihari masalah Qeemah Korean bbq beef Honey bbq pork Avocado toast🥑 My low carb ham and turkey sambo Chin chin Simple Spaghetti Jollof Homemade Cake from Scratch Hari pyaz ki Aloo katli