Miso is a fermented soy bean paste, which is used throughout Japan and comes in two basic forms: white miso, which is usually fermented for around 6 months and tends to be sweeter and nuttier, and red miso, which is simply fermented for longer, usually 1 to 1.5 years, which yields a much richer, umami flavour. This recipe will be most flavourful if homemade stock and dashi is used, you can take the broth recipe from our Vegetable Yasi Ramen recipe and use half for this recipe and freeze half for a later date for maximum flavour. The same applies for our Dashi recipe, but you can easily make this recipe vegetarian by substituting the dashi for the same quantity made up from instant vegetarian dashi powder, which omits the katsuobushi fish flakes. If you don’t have the time, try to use a good quality stock base to ensure your broth has plenty of flavour.