Miso comes in many different shades, from golden yellow to almost black. As a rule of thumb, the darker the miso, the stronger the taste. This recipe calls for red miso (aka miso) which is in the middle of the range taste-wise, and a perfect foil for the acidity of the tomatoes.
Take care not to let the soup boil again once you’ve added the miso. Miso is full of probiotic enzymes that get destroyed by high heat. However if you are on a neutropenic diet, you may need to do just that, boil the miso for around 3 minutes to neutralize the enzymes. You’ll still get the flavor and protein.
Miso paste will keep almost indefinitely in the fridge. Store sealed in a Ziplock bag to stop it drying out.
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.