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Technique · 3 min read
Balancing flavour in a bowl
Salt, acid, fat, sweetness and texture — and how to fix a soup that tastes like something's missing.
Editorial draft — awaiting review by a registered nutrition professional. This is general information, not medical advice.
Taste your soup and ask: does it need salt (flat), acid (heavy), fat (thin), sweetness (harsh) or crunch (monotonous)?
Season in small steps and taste each time. Remember that stock and miso are already salty.