A potent Japanese paste made from fermented soybeans, miso is an integral ingredient in Asian cooking, typically added to soups, broths, dressings, stir frys and marinades. It packs a mighty flavour punch, as well as being a rich source of protein and gut-boosting bacteria. It also contains a range of essential vitamins and minerals, including zinc, folic acid and manganese.
There are so many ways to use miso to add something extra to your dishes, and because a little really does go a long way a batch will last and last. In this delicious vegan donburi bowl
recipe you make a rich miso marinade using your Triblade
, which you use to glaze the aubergine during roasting, while white miso paste is added to this ramen noodles with prawns
recipe for an umami boost.