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Tempeh miso

An ideal recipe for using leftover tempeh to make an umami-rich miso. This component is photographed 4 weeks after fermentation. This photo will be updated with the end result. 

Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.

Makes 1100g.

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Allergens and dietary requirements

  • Soy
  • Vegan

Ingredients

500
g
tempeh, trimmings
600
g
rice koji
8
%
salt
as needed
salt

Scale recipe

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