The traditional Japanese seasoning is a thick paste with a very salty and tangy flavor. It’s typically produced by fermenting soybeans with salt and a fungus called kojikin. Look for miso in the refrigerated section of your grocery store. Add it to soups or stews, or try this easy miso soup recipe:
- 4 scallions, sliced thin
- 1 tbsp nori seaweed
- 4 cups water
- 1/3 cup miso
- 4 oz silken tofu
- In a soup pot, sauté the scallions with the seaweed for 5-7 minutes.
- Add water, miso, and tofu and simmer over low heat for 3 minutes. Do not boil. Serve immediately.
Nutrition (per serving): 60 calories, 4g protein, 7g carbs, 2g fat, 1g fiber, 870mg sodium, 2g sugarBack to top