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Miso

Miso pastes, instant miso soups and miso ramen from Clearspring, King Soba, Sanchi and Itsu – brown rice, sweet white, chickpea and reduced salt, including the unpasteurised pastes.

Clearspring's are made in Japan by traditional producers and fermented properly rather than quickly, which is the whole difference in this category.

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Clearspring Creamy Sesame Miso Soup Paste 60g

ClearspringCreamy Sesame Miso Soup Paste 60g

£3.29 - £3.29
£3.29
£3.29 - £3.29
£3.29

Clearspring Creamy Sesame Miso Soup Paste blends miso with sesame for a richer, creamier soup than plain miso alone. Just add hot water and stir fo...

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£3.29 - £3.29
£3.29
£3.29 - £3.29
£3.29
Clearspring Instant White Miso Soup Paste 60g

ClearspringInstant White Miso Soup Paste 60g

£3.29 - £3.29
£3.29
£3.29 - £3.29
£3.29

Clearspring Instant White Miso Soup Paste is a concentrated white miso paste, giving a mild, ready-in-minutes soup. Just add hot water and stir for...

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£3.29 - £3.29
£3.29
£3.29 - £3.29
£3.29

Sweet white is the mildest and the one to start with – good in dressings and light soups. Brown rice and barley misos are darker, saltier and longer fermented, and stand up to heavier dishes.

The chickpea miso is the one to look at if you avoid soya. The reduced salt paste does what it says without losing the character, which is not easy to do.

Unpasteurised miso has not been heat treated, so the live cultures from the fermentation are still present. That is the traditional product and the reason the pastes are kept in the fridge once opened.

It also means you should not boil it. Stir miso into soup or stock once it is off the heat, or at least well below a boil – boiling flattens the flavour and defeats the point of buying the unpasteurised one.

Miso is a seasoning as much as a soup base. A spoonful goes into dressings, marinades, gravies and anything that needs depth – it does the job salt is usually asked to do, with rather more behind it.

The instant sachets and the King Soba ramen are the convenient end, and genuinely useful for lunch. Sanchi and Ocean's Halo fill in the rest of the shelf.

FAQ

What is the difference between white and brown miso?

Length of fermentation, largely. Sweet white is short-fermented, mild and slightly sweet. Brown rice and barley misos are darker, saltier and stronger.

Should I boil miso?

No. Stir it in off the heat or well below a boil. Boiling flattens the flavour, and with unpasteurised paste it defeats the object.

Is miso gluten free?

Some are and some are not – barley miso is not. Check the individual pack, as the grain used varies by product.

How long does an open jar keep?

Months in the fridge. It is a fermented, salty product and keeps well; the colour may darken over time, which is normal.