House prep · Syrup
White Miso Ginger Syrup (3:2)
- Yield
- About 36 oz
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 24 oz sugar
- 16 oz hot water
- 1 oz white miso paste
- 4 oz fresh ginger, peeled and chopped
Method
- 1Dissolve the sugar in the hot water and let cool. Blend the cooled syrup with the miso and ginger, then strain through a fine filter bag.
Used in 1
Pouring…