Miso paste is made from fermented soy beans and is a great source of protein.
White (shiro) miso is golden yellow in color, and is the mildest tasting miso; red (aka)miso and barley (mugi) miso are much stronger. If you make the spread with either of these, you may want to add some extra honey.
You can find white miso at any Asian market, but nowadays most markets will carry them in the refrigerated section near the tofu.
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.