Miso is a Japanese fermented paste, usually made with soybeans, salt and koji, a fermentation starter often made from rice or barley.

It adds a rich, savoury flavour to everyday dishes. Although it is best known for miso soup, you can also use it in dressings, sauces and marinades.

What does miso taste like?

Miso is salty and full of umami, the savoury taste that gives food depth.

Its flavour varies depending on the ingredients and fermentation process. Some varieties are mild and slightly sweet, while others have a stronger, deeper flavour.

If you are trying miso for the first time, start with a small amount. You can always add more after tasting.

What is the difference between white and red miso?

White miso, also called shiro miso, is generally lighter in colour and often milder and sweeter. It is a useful starting point for light soups, dressings and sauces.

Red miso, or aka miso, generally has a deeper colour and a stronger flavour. It works well in hearty soups and richer sauces.

These names are broad categories, and flavour can vary between products. Check the packaging for ingredients and suggested uses.

How do you make a simple miso soup?

For two small servings, you will need:

• 400 ml prepared dashi
• Around 1–2 tablespoons miso, adjusted to taste
• A small amount of tofu, cut into cubes
• Sliced spring onion
• Optional: dried wakame, prepared according to the packet instructions

Warm the dashi in a saucepan and add the tofu. If you are using wakame, add it once prepared.

Reduce the heat. Place a little warm broth in a small bowl, mix in the miso until smooth, then return the mixture to the saucepan.

Taste before adding more miso, especially if your dashi already contains salt. Warm gently and avoid a vigorous boil after adding the miso to help preserve its aroma.

Finish with spring onion and serve.

Can you use miso outside soup?

Yes! Miso is a useful seasoning for many simple meals.

For a quick dressing, mix a little miso with rice vinegar and a neutral oil. Add water until you reach the texture you like, then taste before adding any other seasoning.

You can also stir a small amount into a sauce for cooked vegetables, or mix it with softened butter to serve over warm mushrooms.

Because miso is already salty, reduce other salty ingredients in your recipe and adjust at the end.

Is miso vegetarian?

Many miso pastes are suitable for vegetarian cooking, but always check the ingredients. Some products include fish-based dashi or other added seasonings.

For a vegetarian miso soup, choose a suitable miso paste and use a kombu or shiitake-based broth rather than fish-based dashi.

Miso commonly contains soy, and some varieties contain barley or other ingredients with gluten. Check the label if you have food allergies or dietary requirements.

How should you store miso?

Follow the storage instructions on the packaging. Many miso products should be refrigerated after opening.

Keep the container tightly closed and use a clean spoon each time.

A simple ingredient with plenty of possibilities

You do not need a complicated recipe to enjoy miso. Start with a small bowl of soup or a simple dressing, then try it with ingredients you already cook at home.

Looking for Japanese ingredients in Belgium? Explore TAGAWA’s online store and find inspiration for your next home-cooked meal.