Go-jiru (Creamy Ground Soybean Miso Soup)
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Go-jiru is a thick soybean soup from Fukui.
Read more
Dried soybeans soak for a full night and day, simmer until their raw beany aroma disappears, and are ground with cooking liquid into a smooth paste called go. The paste returns to the pot, rises into a soft foam as it heats, and is seasoned with miso before finely chopped leek and optional chili finish each bowl. Ground beans enrich the entire broth with protein, body, and a gentle nutty flavor. In Fukui, the soup continues as a temple food served to gatherings for Hoonko, the major Jodo Shinshu observance around the anniversary of Shinran's death, locally called Honko-san. Regional cooks may grind soaked raw beans, cooked beans, or soybean flour; simmering the beans first gives a stable soup with a mild aroma.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Finish
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Soybeans soak under refrigeration and simmer completely soft.
- Finish cue
- Finely chop the leek and crush the chili.
- Storage and reheating
- Submerge completely in 750 ml water, cover, and refrigerate for 18 to 24 hours.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
110min, 5 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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