12+ Incredibly Healthy Recipes Using Miso Paste... Including Dessert! (2024)

FAQs

What is the healthiest form of miso? ›

If you want to avoid sodium, your choice should be White. If you don't need to avoid sodium intake, then Red is the most nutritious. The site says that White Miso makes you relaxed and gives you a good night sleep.

You may want to eat miso in moderation by adding it sparingly in your day-to-day cooking, especially if you are watching your sodium intake or are at risk for heart disease, such as high blood pressure.

Pair white miso with chicken, roasted vegetables, or a white fish like cod; you can also use it in marinades, salad dressing, or miso butter. Aka (red) miso is a dark, rich miso made with a higher proportion of soybeans to rice koji.

Some people may have an allergy to soy protein and will therefore need to avoid miso and other soy-based foods. Soybeans are considered to be goitrogenic. This means if you have a thyroid issue you may be advised to minimise your intake.

If you're looking to shed some pounds, you'll be glad to know that the nutritional profile of miso soup can support your weight loss goals. Not only is Miso soup great for digestive health but it is also low in calories, typically containing around 40-60 calories per serving.

Can you eat miso paste raw? Grab a spoon and dig in – you CAN eat your miso paste raw! I often recommend this to people when they are trying a new variety or are considering which variety to use in a recipe. It's a great way to discover the unique taste of miso and how each variety differs in flavor.

Miso (traditional Japanese soybean paste) is currently one of major sources of daily salt intake in the general Japanese population (4), and it has been recommended that individuals reduce their consumption of miso.

Miso has a texture that's a little like peanut butter. It's ready to use straight out of the pack and doesn't require any special preparation, but it's not really meant to be eaten on its own (although no judging here!).

So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

Is miso healthy for babies? It's complicated. On one hand, miso offers lots of protein, plenty of nutrients like vitamins B and K, and a robust dose of probiotics—beneficial bacteria that foster a strong gut. On the other hand, miso is exceptionally high in sodium, which in excess, is unhealthy at best.

Why is miso so expensive? ›

Wealthy landowners, royalty or samurai would only eat rice miso that had been made using expensive polished white rice. It was often so expensive that it was used as gifts, or even as currency.

Once opened, miso paste should be stored in the refrigerator and used within a couple of months to a year. Since miso paste can still ferment and spoil quickly if not refrigerated, the best way to store miso paste is in an airtight container or jar with as little air space as possible so it won't dry out.

Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.

Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock.

Miso consumption is generally safe for most people. However, it does contain a large amount of salt. Thus, it may not be a good choice for individuals who need to limit their salt intake due to a medical condition. Finally, most varieties are made from soybeans, which could be considered a goitrogen.

Shiro miso is fermented for the shortest period of time so has the mildest flavor. In general, shiro miso tends to be used in — and contribute to — more refreshing dishes with its slightly sweet, light taste, while darker miso are more suited for hardier dishes. Shiro miso is great for soups, dressings and marinades.

In conclusion, instant miso soup can be a healthy option for individuals looking for a quick and convenient meal. Its nutritional profile is rich in protein, vitamins, and minerals, offering potential health benefits such as improved digestion and reduced risk of certain diseases.

A longer-fermented miso that encompasses any darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor. It's best suited for heartier dishes like rich soups, braises, and marinades or glazes.