Go-jiru (Creamy Ground Soybean Miso Soup)
Quick answer
- Active time
- 110 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Soybeans soaked for a full night and day, simmered until their raw beany smell is gone and ground into a smooth paste called go, give this Fukui miso soup its body and a gentle nuttiness, and a soft foam rises as it heats.
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In Fukui it is still served as temple food at Hoonko, the major Jodo Shinshu observance around the anniversary of Shinran's death, known locally as Honko-san.
Ingredients
Instructions
- 1
Sort the soybeans, discarding damaged beans and stones, and rinse under running water.
Submerge completely in 750 ml water, cover, and refrigerate for 18 to 24 hours.
- 2
Discard the soaking water and rinse the beans.
Add them and 750 ml fresh water to a pot, boil, skim, and simmer 60 to 80 minutes, until easily crushed between fingers with no raw beany aroma.
- 3
Lift out the cooked beans but reserve all cooking liquid.
Add 400 ml warm cooking liquid gradually and grind in a mortar or blender into a smooth go paste with almost no detectable particles.
- 4
Combine the go with the remaining cooking liquid over medium-low heat.
Stir the bottom continuously until nearly boiling, then reduce immediately when foam rises rapidly and simmer 5 minutes.
- 5
Dissolve the miso completely in one ladle of soup and return it to the pot.
Heat gently for 2 minutes without a hard boil, then turn off the heat.
- 6
Finely chop the leek and crush the chili.
Divide the go-jiru among four bowls, top evenly with leek, and add a little chili only to bowls that need heat. Serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「再発見！福井の食」 ※一部改変 · Checked: 2026-08-11
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