Miso Paste and Miso Soup (Misoshiru), The Top 11 Basics

Miso paste is a staple condiment of Japanese food culture and used to make the all-popular miso soup. Learn all about this fermented food, how to use miso, some basic nutritional properties plus one famed health benefit that miso soup is known for.

For those inspired to make your own DIY style paste, we'll share the essentials from our own personal miso-making journey. (To jump to your video section of choice, scroll down for Video Chapter Timelines.)

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Tags: #miso #misosoup

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Additional Sourced Info
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The Book of Miso, William Shurtleff and Akiko Aoyagi
The Art of Fermentation, Sandor Katz

Video Chapter Timelines:
0:18 1) What is Miso?
0:55 2) Is All Miso Soy-Based?
1:32 3) Miso Paste Nutrition
2:38 4) How to Make Miso Soup (Misoshiru)
3:49 5) Other Ways to Use Miso
4:28 6) History of Miso
5:22 7) Types of Miso Paste
6:01 8) Short-Term Miso Vs Long-Term Miso
6:51 9) Famed Health Benefit of Miso Soup
7:48 10) Making Homemade Miso Paste
9:00 11) The Cons of Miso

Disclaimer: All information in this video is for educational and general purposes only and is the personal view of the authors; not intended as medical advice, diagnosis or prescription. This content has not been evaluated by the FDA and is not intended to cure or prevent any disease. Always consult a medicial professional to seek treatment for any health issue or medical concern.

©Superfood Evolution

[SuperfoodEvolution]

In this video we explore some of the top features of miso, as well as a peak into making your own. Making miso is a rewarding pastime for those who have the patience!!!

[rayeaglenz]

Always excellent quality information, thank you, love Miso 👍😊😊

[cmsjean]

This was a very interesting and informational video. I love Miso soup in its vegan form especially. It was a total comfort food the first time I had it. Thank you for producing this video. A lot of time and care and expertise went into creating it (as with all your other videos).

[mjgrant]

i just discovered your channel yesterday. it is so well done that i am binge watching everything you do. thank you!

[kateryneart]

Thank you so much for sharing this information.

[char]

Just found your channel. Thank you so much 💓 a very happy plant based sub 😀

[laurieparis]

Wow, is that ever impressive, you make your own miso paste from other varieties of beans! Bet it's delicious.

We're lucky here bc we have several Asian grocers to chose from, the miso paste section is full of variety. Unfortunately most of the selection is not organic, but I'm thankful we have what we do here.

I was particularly surprised to learn about the benefits of miso against radiation. I wonder if it would be beneficial to take it a week or so before things like dental x-rays and flying, or is that a different sort of radiation? 🌱 Thx for another informative and entertaining video.

[blenderbenderguy]

I followed the recipe provided for black bean miso and halved it for a half gallon batch. It yielded almost twice that amount and I had to scramble to find another suitable container(s) for the balance. I hope I can wait the required minimum 1 year to see/taste the results. Thanks!

[johnlord]

The whole topic of soy estrogen has still not yet validated that FERMENTED and probiotic soy products (miso, soy sauce, fish sauce, oyster sauce, hoisin sauce, teriyaki sauce) has overcome the estrogen values and isoflavones .... Much like the lactose milk sugar issue of hard cheeses making the lactase enzyme that eats up the milk sugar and further creates calcium lactate crystals (great hard cheese excellent taste, texture, and flavor). It is only fresh and soft cheeses that are a lactose problem. Therefore, it is "suspected" that the fermentation process does overcome this problem - by removing or substantially reducing these ingredients - but further research totally needs to validate this. It is only TVP (textured vegetable protein) soft to hard tofu, soy beans, edamame beans, soy oil and soy lecithin (that is in everything !) that has these issues. For such soy producers, having a validated scientific research of this subject will overcome these ingredients - but also their problems - and greater use of these fermented products would be considered safe(r).

[brianjessen]

The high-salt content in MISO doesn't affect people negatively ONLY if MISO is created with Soybeans.