Miso is a traditional Japanese fermented ingredient that is used for sauces and spreads, pickling vegetables or meats, and most popularly to make miso soup also called misoshiru.
An amazing marinade for many kinds of fish or even shellfish. The fish will melt in your mouth! I serve it with bok choy and sticky rice on the side.
This tofu, miso, spring onion and wakame seaweed soup is a great appetiser and easy to make from scratch.
Miso is not just used in Japanese food, this is a recipe from Korea which also includes tofu, zucchini, mushrooms and onions.
I am a big fan of miso soup, and this one is fairly straightforward, with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.
Healthy, quick, low fat and delicious.