Most miso paste—the main ingredient in miso soup—is gluten free because the koji used is made with rice. But some miso paste, such as mugi miso, uses koji made with barley.

Miso soup is a traditional Japanese soup that’s also popular in many Western countries. It’s typically made with a base stock, miso paste, tofu, soba noodles , and various vegetables.

Miso soup's key component, however, is miso paste. It's what's responsible for the soup's name and signature taste, and it appears in all kinds of recipes — you can even incorporate it into ...

In the simplest miso soup, the miso’s nutty umami shines. In variations with many additions, the miso provides a well-lit stage, a bold backdrop to whatever goodness the season may bring.

Classically comprised of dried shiitake mushrooms, kelp (a type of brown seaweed), bonito (a type of skipjack tuna), and whole baby sardines, katsuobushi dashi is distinctly non-vegan.

My 16-year-old son thinks his American breakfast is not complete without miso soup. He dips his toast in the soup, which is something I have never seen a Japanese do, but he says it’s delicious.