Miso

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.