So the next time you make beef stew, chili or anything like a soup or sauce, try adding some miso and/or anchovies to the pot. Instead of shoyu on your eggs, try it with moromiso. Season dishes ...

Miso, a traditional paste made from fermented soybeans and barley or rice, is a pantry staple in Asian homes. It tastes deeply savory and a tad meaty, with toasty, slightly funky-salty-rich notes ...

MISO SOUP WITH TOFU. Serves 4. DASHI. 4 cups water. 1 large piece kombu (dried kelp), about 10 grams or a 4-inch square. 1 cup packed katsuobushi (dried bonito flakes) ...

3 to 4 tablespoons miso paste (red or white or koji miso paste), or to taste 2 age tofu 1 to 2 leaves nappa cabbage, sliced crosswise into ½-inch thick strips, or any greens of your choice.

Quick and easy breakfasts are good for any slow morning. And, with so many options of flavor and upgrades, few are more ...

Most miso paste—the main ingredient in miso soup—is gluten free because the koji used is made with rice. But some miso paste, such as mugi miso, uses koji made with barley.

Miso soup is a traditional Japanese soup that’s also popular in many Western countries. It’s typically made with a base stock, miso paste, tofu, soba noodles , and various vegetables.