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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.
Miso soup is made of dashi and white miso, red miso, or a combination of the two, which is known as awase miso. Another favorite of mine is inaka (country style) miso, which is chunky and goes well with earthy ingredients. The recipes below come from my experience and preference.ou can use the Niboshi Dashi RECIPE for heavily flavored miso soups. Miso soup Miso soup is so easy that it is virtually impossible to mess up. It is also wonderfully versatile, and can be made with whatever seasonal vegetables, mushrooms, tofu, meat or seafood is at hand.