Miso is produced by fermenting soybeans with salt and koji and is a traditional Japanese seasoning. Rice, barley, or other ingredients are added to influence the flavouring. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup.
How do I make miso soup? 1. Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside. 2. Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions or radish.
Dashi and kombu are both available on our website.
The addition of barley intensifies the flavour of this miso. Japanese chefs will often pass bar..
Red miso gains its dark colour from the longer fermentation time and addition of the richer col..
White miso is a sweeter, less salty miso that has been fermented over a shorter period for a lighter..
Classic white miso, light with a natural sweetness created during fermentation. Create traditional m..
Twice fermented, premium quality miso for soup, marinades and sauces. Made by master craftsmen of th..
Aimed at connoisseurs this is rich, full-bodied miso for soups, stocks, sauces, marinades and consom..
Barley miso with an intense flavour and aroma built up over the two year fermentation process. ..
Select the right amount of miso straight from the pack and stir on a spoon of warm dashi, so th..
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