12+ Incredibly Healthy Recipes Using Miso Paste... Including Dessert! (2024)

FAQs

What can you do with miso paste? ›

Its uses are limitless. In addition to making miso soup, you can use it as a key flavor or complementary booster. It works beautifully in salad dressings, sauces, stir-fries, roasted vegetables, grilled meats and seafood, mashed potatoes, and much more!

In terms of health benefits, the darker and more strongly flavored miso varieties tend to be the most nutritious. Here are a few of the healthiest types of miso: Red Miso: Made with a higher percentage of soybeans and fermented for a longer period of time, red miso has a rich, complex flavor and a dark red-brown color.

You may want to eat miso in moderation by adding it sparingly in your day-to-day cooking, especially if you are watching your sodium intake or are at risk for heart disease, such as high blood pressure.

Pair white miso with chicken, roasted vegetables, or a white fish like cod; you can also use it in marinades, salad dressing, or miso butter. Aka (red) miso is a dark, rich miso made with a higher proportion of soybeans to rice koji.

Miso doesn't need to be cooked. It's ready to go as soon as you pop the lid to that tub, which means you could stir it into that quick dressing you just whipped up.

Miso is generally safe for most people; however, if you follow a low-salt (sodium) diet, you may wish to limit your intake because miso has high levels. Soybeans are considered to be goitrogenic. This means if you have a thyroid issue you may be advised to minimise your intake.

Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.

The consumption of miso has also been reported to exert health effects, such as fat suppression [9], anti-inflammation [10] and stroke prevention [11]. Miso contains various microorganisms, such as Aspergillus, yeast and lactic acid bacteria (LAB).

Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium.

It's best to wait until after your baby's first birthday to serve food with miso and even then, to limit consumption. This is because miso is extremely high in sodium, which in excess can lead to hypernatremia, a condition of having too much salt in the blood, which affects body-water balance.

How long does miso paste last in the fridge? ›

Miso paste is fermented, and its high salt content protects it from mold. Depending on whom you ask, miso paste will last in the fridge for anywhere between six to 18 months.

Miso contains amino acids that can help boost the production of melatonin, a natural hormone that helpsmake you sleepy. Bananas: An excellent source of magnesium and potassium, which can help relax overstressed muscles. They also contain tryptophan, which convert to serotonin and melatonin.

So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

Boiling miso can harm the probiotic bacteria. At temperatures above 115 degrees Fahrenheit these delicate bacteria are destroyed. We recommend adding miso paste to soups just prior to serving.

Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock.

Can you eat miso paste raw? Grab a spoon and dig in – you CAN eat your miso paste raw! I often recommend this to people when they are trying a new variety or are considering which variety to use in a recipe. It's a great way to discover the unique taste of miso and how each variety differs in flavor.

Miso paste can be dissolved in both broth and water, depending on the recipe and personal preference. When making miso soup, for example, it's common to dissolve the miso paste in a broth made from dashi (a type of Japanese stock) or water, which serves as the base for the soup.

What Does Miso Taste Like? Savory is usually the word used to describe the flavor of miso. Different types of miso paste vary in intensity, but in general, you can compare the flavor of miso paste to a rich soy sauce. It's salty and concentrated with fermented hints of tanginess.