White miso
Miso is a fermented soya paste that adds savoury depth. It's salty, so season after adding.
In short · Flavour (umami)
Miso adds deep savoury seasoning.
Dietary considerations
Contains soya and is salty — taste before adding more salt. Some misos contain barley (gluten); check labels.
Sources and evidence
USDA FoodData Central
Based on food composition reference data. General information, not medical advice.
What it brings
Deep savoury seasoning. Texture: —.
Flavour notes: umami, savoury.
How to use it in soup
Whisk into a ladle of soup off the heat, then stir back in — boiling dulls its flavour.
Prep: Loosen with a little hot stock. Suggested amount: 20 g for two portions.
Storage
Refrigerate once opened; keeps for months.
Swaps
Soy sauce (1 tsp)
Recipes with white miso
Mushroom, barley & cavolo nero soup
Earthy mushrooms and chewy pearl barley with ribbons of cavolo nero and miso.
82 min
- 9 plants
- Source of protein
- Plant-based
- Smooth
Miso mushroom & tofu broth
A light, savoury broth with browned mushrooms, tofu and spinach.
56 min
- 11 plants
- High in protein
- Broth-based
- Plant-based
Squash, sweet potato & miso soup
Sweet squash and sweet potato deepened with white miso and toasted pumpkin seeds.
52 min
- 7 plants
- Plant-based
- No gluten ingredients
- Smooth