As long as you use it in your recipe, your dish is bound to taste great — but is white or red miso paste the right ingredient ...

To add deeper umami notes to your miso soup, the secret lies in a simple yet impactful swap: Substituting white miso paste ...

This week, we'll show you how to prepare them in a red miso soup. Since clams in soup produce good broth, there's no need to prepare a separate stock. The clams are cooked slowly in water to ...

Making miso soup from scratch is one of those things I ... shop to buy kombu (kelp), katsuobushi (bonito fish flakes), and red miso paste (fermented soy beans). So, for those who are keen, here ...

This type of miso is the basis for miso soup, dressings ... Last, but certainly not least, red miso is fermented for 12 months or more and has the highest amount of soybean and a deep reddish ...

The range of miso varieties available can be daunting for the novice buyer, but many supermarkets and most specialist shops in Britain will stock a basic selection. The most common types are ...

To get the right punchiness of salt and umami, Sakai relies on red miso rather than white, which tends to be milder. It makes a balanced match with the autumnal sweetness of the apples — so much ...

Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.