These days I am using a new miso for cooking and it leaves tiny pieces of something, with an almond-like texture. This miso is supposed to be very natural.
It’s the first time that I see this. Do you know what it is? Am I cooking it the wrong way or something?
5 comments
Soy Beans. Because that is what miso is made from.
Push the miso with a spoon/chopsticks through a sieve/strainer and chuck the leftovers away or just leave them in. You’re eating fermented soya beans, they are soya beans – I leave it in.
You know how chunky peanut butter have bits of peanut on them? Yeah, basically that, but with fermented soybeans.
Yes that’s normal. Miso gets kinda lumpy/clumpy if you just toss it in. The best way to use it is to take some of the broth/liquid you’re using and separate it into a small dish, and put the miso into that and mix it really well and then add it to the pot/pan. Or put it in a small handheld strainer and rub it through the strainer so it will be very smooth and not lumpy.
There’s nothing “wrong” with it being lumpy, and you can definitely still eat food with lumpy miso in it, it’s just some people prefer the smoother blend/texture.
You should mix it well and kinda push it through a metal filter (sieve?) When adding to soup. It will get rid of the inconsistent texture.
I for one don’t care and will eat little clumps of beans or even rip open the dashi bag and just eat it with the soup