I think one of my all-time favorite things to make is soup and this Miso Soup is no exception. Soups seem to be an easy go to that brings a ton of flavor to any meal. And there are so many different kinds of soups out there that you really cannot have the same one twice in any given period. Miso is a soy bean paste and lends a wonderful flavor to dishes and meals. Miso can be used for soups and dressings for salads. There is also Miso Noodles, Miso Tofu, Miso Ramen, Miso Vegetables, Miso Pastas, Miso Soups, Miso Dips and so much more.

Miso is also incredibly healthy. It contains great amounts of vitamins, minerals and beneficial plant compounds. 

It’s got 12% of your RDA of manganese and 10% vitamin K. It has copper and zinc and is low in fat, low in calories, low in carbs, and has 3 g of proteins. It also contains smaller amounts of B vitamins, calcium, iron, manganese, selenium, phosphorus, and is a source of choline.  

The fermentation process also promotes the growth of probiotics which is a beneficial bacterium that can help your gut flora. If you’re watching your salt intake you may want to be a little more cautious with Miso because it does have a high sodium content. And the darker the Miso the more salt.

Miso is a fermented combination of soy bean, salt and usually some sort of fermenting starter. Don’t think of Miso like kimchi though because it doesn’t have that vinegary type of fermented taste. There are other kinds of Miso but I would stick with the soybean version if you are a beginner to Miso.

You can get Miso Paste at the grocery store. I’ve even bought Organic Miso Paste online. And it keeps for a while so don’t hesitate to grab some and throw it in the fridge. You can make your own salad dressings, soups and sauces very easily. It’s a wonderful addition to a flavor profile of plant-based meals.