— Sandra Hasenpflug

Um, miso paste is wonderful, just as a miso soup is fantastic. Um, I often will do a red miso paste, uh, glaze on a mushroom, which is great. Um, you know, miso is a wonderful, it's a fermented soy typically. You can also do it out of other beans like chickpeas and stuff like that if you're trying to avoid the soy. Um, but, uh, it is a fantastic product. Adds a lot of umami for it, a real depth of flavor for things as well too. Now there are different kinds of miso out there, so I definitely want to give you fair warning on that as well. Um, you know, like typically in soups you'll find like a mellow white miso, something like that, where it's just kind of this very light flavor for something where like a red miso is gonna have a much bigger, bolder pronounced flavor to it. Um, they work great for glazes, you can use them in dressings to be able to add a little bit of mommy to them as well too. Um, I love putting 'em in dressings, actually. I'll use them meow white in recipes or I'll put in like a tofu, some vinegar, maybe some, a different kind of a seaweed or something like that. Um, you know, and make like a nice creamy but umami style dressing with those as well too. Um, but soups, glazes, sauces, dressings, those are really where, um, I'm going to use those miso pastes the most. And traditionally it's going to be able to add a depth of flavor and a little bit, um, of umami to them.