Miso paste can be diluted with water to make miso soup. It can also be added to stir-fries for that authentic Japanese flavour. These miso pouches are long-life pouches that make many servings (usually at least 30 servings per pouch).
RRP was: 5.99
This form of barley miso is also known as mugi miso in Japan.
RRP was: 5.89
RRP was: 5.59
Miso made from brown rice and soy. Slightly sweeter than barley miso. For making miso soup or as a seasoning in stir-fries. Also used in ramen. Long-life pouch.
Dark miso made from soy beans. Use to make miso soup or in stir fries or ramen. A popular and highly regarded miso. Long-life pouch.
A very light miso for use in soups, salads and dips. Long-life pouch.
RRP was: 4.59
Natural food flavouring.
Natural food flavouring.
This Hatcho Miso, made from soya beans, is a dark, savoury miso.
Organic Barley Miso paste.
Miso soup can be made using the miso above, but we also have instant miso soup here...
RRP was: 2.69
RRP was: 3.99
Original Flavour
Instant brown rice miso with sea vegetables. Just add boiling water and drink from a mug or bowl. 4 sachets.
Light white miso with little tofu chunks and shredded green onion. Just add boiling water and drink from a mug. 4 sachets.
RRP was: 3.59
Dark red miso with sea vegetables. Just add boiling water - drink from a mug. 4 sachets.
RRP was: 4.26
White miso soup with added edamame beans and wakame seaweed. Makes 6 mugfuls.
Brown rice miso soup with little tofu pieces, ginger, spring onion and sea vegetables. Makes 6 mugs.
RRP was: 2.49
Three classically-flavoured miso soups in a paste, not a powder.

More about Miso

Most people associate the term "Miso" with Miso Soup, but miso is used in Japan as a seasoning for a variety of purposes. Miso is typically made by fermenting various quantities of rice and soy, or rice and barley.

Miso comes in a number of forms:

  • Hatcho Miso. Hatcho miso is black miso (kuro-miso). Hatcho miso is made primarily from soya beans with just a little barley flour, and is a strong miso. It is good for dipping sauces and soups. Often mixed with a lighter miso.
  • Shiro-miso (white miso) White miso is a speciality of Kyoto made from rice and is sometimes known as Saikyo miso. Good for soups, marinades and dressings.
  • Genmai miso is a form of brown rice miso
  • Mugi miso is a form of barley miso
Uses of miso include:
  • You can dilute any of the Miso sold at Healthy Supplies, to make Miso soup.
  • Miso is added to many Japanese dishes in order to add flavour. The most typical example of this is ramen, which is commonly served in Japanese restaurants. Miso is easily overcooked, so is generally added towards the end of cooking rather than at the beginning.
Miso is high in protein and has a varying vitamin content depending on the particular fermentation process involved. Note that miso contains salt, so if you are adding miso to cooking as a seasoning, you should allow for this. Light miso is less salty than dark miso.

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