Miso: It’s more than just a soup flavor


Many people are familiar with miso soup. It’s time to move beyond the soup bowl and use miso to flavor all types of dishes.

While many people are familiar with sweet, sour, salty and bitter flavors, food can have another flavor component. Many dishes have umami. While umami is hard to define in a single term, it is often described as the other flavor component. Some people describe it as the tang or depth to a dish. Miso can be that umami flavor.

Miso: It’s more than just a soup flavor, photo by Cristine Struble

Made from fermented soybeans, miso can flavor many types of recipes. Often found in paste form, the ingredient can be combined with soy for a glaze, added to meats as a marinade or as a sauce for pasta. The options are many, and aren’t just soup.

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Finding this ingredient isn’t too difficult. Most grocery stores should have a few options available. With so many people looking for even bolder varieties, miso sauces are popping up all over. These particular sauces can make adding the ingredient to recipes easier. Also, it can even be used as a dipping sauce.

Miso: It’s more than just a soup flavor, photo by Cristine Struble

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One delicious version is Gochujang Miso Sauce. This version blends Gochujang Korean Chili sauce with fermented soybean paste. The flavors are bold yet not overpowering. Combining sweet, savory and mild spice, the punch of flavor is clear without destroying your palate.

To try the flavor of the Gochujang Miso Sauce, dip it into vegetables. The flavors are clear yet do not overpower the natural flavors of the vegetables. It is a great way to introduce this condiment.

Miso: It’s more than just a soup flavor, photo by Cristine Struble

Once you’re more comfortable with the flavors, add the Gochujang Miso Sauce to all types of dishes. From an Asian style rice to a glaze for beef, there are numerous recipe options. Even non-Asian style dishes work with this condiment. The Gochujang Miso Sauce can be added to a hamburger marinade or boost a sauce for fish.

It’s time to banish bland food forever. Whether you use traditional miso or Gochujang Miso Sauce, give foods a punch of flavor from fermented soybeans. The umami punch is what your palate craves.