Miso comes in many shades, from golden yellow to almost black. Generally speaking the deeper the color is, the stronger the miso will taste. We like using the lighter yellow miso, or miso shiro for our recipes.
Miso is a fermented soy product. Once it is added to the soup, the soup mustn’t come back to the boil or the miso will lose its nutrients.
Miso has a strong taste. If you aren’t used to cooking with it, whisk one tablespoon into the soup, taste it, then add the rest to the soup a teaspoon at a time tasting as you go until you get the blend that’s right for you.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.