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Miso is a paste made from fermented soybeans or other grains like rice or barley. This salty, flavorful paste is used extensively in Asian cooking as a seasoning for sauces, soups, meat, and vegetables. Miso has been praised for centuries not only for its flavor but also its high nutritional value.lthough most miso is made from soybeans, miso can also be made from rice, barley, buckwheat, rye, millet, wheat, or other lesser-known grains. Each will impart a unique flavor, appearance, and nutritional content.
The most common are: white or kome miso, made from soybeans and rice, which has a light, slightly sweet flavor; yellow or mugi miso, made from barley and soybeans, with a moderately intense flavor; and red or hatcho miso, made from soybeans alone, which is the most intensely flavored.sually available as a paste, miso contains probiotics, healthy microorganisms added to produce fermentation that are similar to those that live in your digestive tract. Miso probiotics may provide you with significant health benefits, but miso is also high in salt, so use it in moderation.