Miso soup is a staple in Japanese cuisine, known for its rich umami flavor and health benefits. But did you know that boiling miso paste can damage its aromatic qualities and nutritional value?
In this article, we’ll explore the dos and don’ts of making miso soup at home, including the common mistakes to avoid. From using the right kind of miso to sautéing vegetables, we’ll cover everything you need to know to become a miso master.
So grab your chopsticks and let’s get slurping!
Can You Boil Miso Paste?
The short answer is no, you should not boil miso paste. Miso is a fermented food that contains live, active cultures of bacteria, similar to those found in yogurt. Boiling miso paste can kill these probiotics, which are responsible for the health benefits typically associated with miso soup, such as improved digestive health.
Traditionally, miso is stirred into the soup at the final stage of cooking, either over a gentle simmer or heat with turned off. This allows the miso to melt into the soup thanks to the residual heat of the stock, without damaging its nutritional value or aromatic qualities.
