I have been experimenting with miso lately as an ingredient to add that “je ne sais quoi” to some of my dishes. The Japanese might be rather annoyed that I used a French description for their salty-savory and a tad sweet condiment, but I am merely trying to get across that it just adds that little something extra to even the most ordinary dishes.  So, I must ask for forgiveness in using that French expression and instead give a bow of gratitude to the Japanenese for sharing it with us!


Try miso to make your cooking come alive. Find out why it is healthy and try some of these recipes to use it. (TheHealthMinded.com) #cooking

(By the way — yes, miso is primarily a Japanese condiment; but it originally came from China. The Chinese turned to fermentation to preserve soybeans and then the Japanese greatly improved upon the idea.)



Miso is a great flavor enhancer but that is not all. Here are a few reasons why you may want to consider using miso for your health, too:

  • Depending on the type of miso, it can provide a wide variety of phytonutrients to help with inflammation.
  • Miso has probiotic properties to support the body’s digestive and immune systems as well as the absorption of nutrients.
  • Studies have also shown that frequent consumption of miso may be associated with decreased risk of stomach cancer and breast cancer as well as reduce the effects of radiation exposure, particularly the darker miso.



The terms used and the information on miso can be confusing.  I try to not get too hung up on that but generally, here are the three primary types of miso you should be able to find:

1.   Shiro miso, or white miso, is pale beige to white in color, creamy and the mildest of the three with a sweet flavor. Made from rice and soybeans, it’s fermented for the shortest amount of time.  It is considered the most versatile of the three and the best to start with probably if beginning to use miso in your cooking.

2.  Yellow miso, or sometimes referred to as Shinshu miso, is usually a bit darker in color than the white and is also a bit saltier. Made from rice and soybeans, it’s typically fermented longer than white miso.

3.  Red miso is reddish-brown in color and has the strongest flavor.  It can be very salty and has the longest fermentation.

Just remember: the darker the color, the stronger the taste and the longest fermentation.


When shopping for miso, consider these two tips:

1.  Be sure to get miso that is made from soybeans that are organically grown and not genetically modified to avoid pesticide exposure.  Look for the USDA organic seal or look for the words “certified organic” or “organic certified” on the label.

2.  Unpasteurized miso has the best probiotic activity if that is important to you (hope it is!). It is typically sold refrigerated in glass jars or plastic containers. While pasteurized miso is fine regarding flavor, the pasteurization process reduces the health benefits of miso.



You may have had miso soup but that miso can do oh so much more!  Tap on some of these links to some great ways you can easily enhance your food and bring a special spark to your cooking:

1/2.  Bring that summer barbecue alive with this Asian miso slaw and this glaze to bring any grilled vegetable to new heights.

Tap here to ensure you are grilling a healthy way with these tips.

3.  Try my easy, nutritious and delicious roasted red pepper sauce that can create dinner for you all week!

4.  Get your omega 3 fix with this salmon dish and an interesting way to make rice.

Learn more about how important omega 3 fatty acids are and how to easily get them here.

5.  I am looking forward to trying this way to enhance corn on the cob soon.

6.  I would be remiss if I didn’t include at least one link to miso soup and this one looks special.

7.  The colors of this snow peas and carrots salad would be stunning.

8.  I stirred a bit of miso in a spicy orange marmalade pan sauce I made recently. But look at this apricot jam using the same idea.

9.  You really should try this miso with poached egg and greens I made this week. It was quick, yummy and satisfying! I will definitely be making this again mixing up the vegetables that I have on hand.


Are you experimenting with miso too? Do you have a favorite recipe to share? Please do in the comments.


  • Besides miso, add a tablespoon or two of these other healthy condiments as well to make your food taste great.

I have been using miso primarily as a base for many variations on miso soup since my days as a follower of macrobiotics and I still love it so I am delighted that shared other ways to use miso to enhance our cooking and our health at the Healthy, , Happy, Green and Natural Party Blog Hop. I'm pinning and sharing.

Your articles are always so interesting. I am sure I have tasted miso before I just can not recall what it tastes like. That broth looks like one of my favorites though sans egg. #wowlinkup.

That recipe is simple and yummy. Do try it!

I have heard of miso soup and aways liked it but didn't realize you could do other things with it and it's beneficial agents in it either. Lol We are trying to eat healthy might have to add miso to my list. lol Thank you so much for linking up to Share With Me #sharewithme

Yes! You can really add a lot of flavor!

I love miso soup and have not been bold enough to try using miso in other dishes so thanks for the inspiration!

I really hope you do!!

I have a sister that lived in San Francisco Bay area and she first introduced us to Miso Soup, we love it. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

Kathy Shea Mormino
The Chicken Chick

I hope you get to try it with some other dishes as well, Kathy! Thanks for coming by.

awesome info! I love miso and always have it on hand. So healthy and adds that umami flavor to dishes. SO dig it!

Glad you liked the post, Chrysta! I am learning to dig cooking with it, too! Ha! Thanks for coming by.

I am huge fan of miso, and always have some on hand in my kitchen! Great post! <3 – http://www.domesticgeekgirl.com

I will keep experimenting with it, too! Thanks for adding in here.

I love miso soup and I always order some when we go to a Japanese restaurant.

Me, as well! So good, Dannii.

I don't think I have purposefully eaten this… but I think I should try, I need some spice and flavor in my dishes xox

I hope you do, Launna! Pop back and let me know what you think (even if you hate it! But I don't think you will! :))

I really do love miso! Thanks for this tutorial, now I am going to try and incorporate it more! It's a great pro-biotic too! 🙂

Good for you, Gigi! Yes – all probiotics are wonderful for our digestions. – right on that one! Thanks for coming by!

Yes – good point – it is a creative way to add flavor without a lot of calories! Good to see you here, Laura.

I didn't know miso was loaded in probiotics, I'm totally on board! Sounds like a creative way to infuse flavor without calories into dishes, I'm going to have to give this a whirl! Thanks Lori for all the recipe suggestions, sigh, back to the kitchen…right!! Like my husband says, well, we can't do takeout every single night!