I was recently experimenting with fermenting my own miso. It is easier than it seems (I wrote about my experience here, https://fermentedlyyours.com/2015/02/12/sweet-yellow-eyed-bean-miso/, and there is also a great recipe on this site). I made sweet miso, which is younger and more balanced between salty, sweet and funk than its older cousins. This soup, with a side of steamed rice, is one of my favorite comforting, no-fuss dinners

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