Miso Base

Our Miso Base is like a broth, but more satisfying, rich and interesting. We especially love to pair it with vegetarian dishes because miso is home to the fifth taste element, umami, which provides a meaty richness without leaving the vegetable aisle. That’s just the start for this superfood.

Miso is usually a combination of soybeans, water and a fermented cereal called koji. Fermented foods are full of gut-health boosting probiotics, which help with digestion overall and, according to a growing pool of research, improve mental health, too. 

Miso is also a good source of important nutrients and vitamins, including manganese, zinc, calcium and Vitamin K. The last one is key for vegetarians: Vitamin K is a building block for B12, an essential vitamin that’s hard for your body to find without meat. 

In our Miso Base, all those benefits come together in just a couple minutes. That’s the definition of high reward for little effort.

Tip: There are several types of miso. The difference comes down to ingredients and fermentation time. For this versatile base, a mild-flavoured white miso works best.

Ingredients

4 cups water

½ cup miso paste 

3 tablespoons tamari or soy sauce

3 tablespoons honey

4 garlic cloves, minced

3 teaspoons crushed chilies 

¼ tsp smoked salt

Directions

1. Warm a small pot or wok over medium heat. 

2. Once the pan is hot, add the water and miso. Stir or whisk until miso paste is fully integrated into the water.

3. Add the tamari, honey, garlic and chilies. Stir and heat until the Miso Base boils.

4. Take it off the heat and distill into a container. It will thicken when it cools down.

5. Store in the fridge for up to a week.