Miso soup seasoning

Miso soup seasoning, known as 'miso tare' or simply miso, is a fermented paste that forms the flavor base of the classic Japanese soup. It is primarily made from fermented soybeans, salt, and a grain like rice or barley, often blended with dashi stock, seaweed, or dried fish for umami depth. This essential seasoning is a cornerstone of Japanese cuisine, used not only for soup but also as a marinade, glaze, or dressing.

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🍽️ Nutrition at a glance

Miso is generally low in calories, fat, and carbohydrates, providing a modest amount of plant-based protein. It is a notable source of minerals like manganese and zinc, and contains probiotics from fermentation, though its sodium content is typically high.

Nutrition breakdown

Calories	30 kcal
Protein	2 g
Carbs	4 g
Fat	0.5 g
Fiber	1 g
Sugar	1 g
Sodium	900 mg
Potassium	150 mg
Iron	1.5 mg
Calcium	20 mg
Magnesium	10 mg
Phosphorus	25 mg
Zinc	0.5 mg
Copper	0.1 mg
Manganese	0.3 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, miso is a ancient, versatile staple in Japan, embodying the principle of 'umami'—the savory fifth taste. Nutritionally, its fermentation process creates beneficial probiotics and may enhance the bioavailability of nutrients, making it a functional food beyond just flavor.