What is miso soup made from?
Miso is also called “Japanese brown butter”. The paste is mainly Made from soybeans and yeast (Aspergillus oryzae) Produced by fermentation. In some variations, rice or barley is added in addition to beans.
What does soybean paste taste like?
Fermentation gives the miso a spicy, full, almost meaty taste (umami). The Japanese term describes a taste that differs from the usual four flavors: sweet, salty, sour, and bitter.
The paste is so healthy
Fermented foods such as kimchi, kelp or soybean paste contain probiotic lactic acid bacteria, which have a very positive effect on the human body. gut health and immune system affect. Miso also contains vitamins, iron, zinc and magnesium.
But be careful! No matter how healthy the food. The miso soup is very salty, so you should not exceed 6g per day.
Using miso in the kitchen
Miso is considered a natural flavoring that can be used to refine various dishes. for example
- Soup (Ramen)
- salad dressing
- vegetable pan
You don’t need a lot of paste. Even the tip of a small knife can turn food into real taste.
Why you shouldn’t cook miso
There is one important thing to remember when using miso. Do not boil the paste. It kills valuable bacteria produced during the fermentation process.. Heating also affects the taste. For this reason, the miso soup should be heated. You can heat the miso in hot water to melt it or add it to the dish at the end.