Miso is not just about soup. You should be adding the traditional Japanese ingredient—made from fermented soybeans—to everything. Here's why it's a pantry staple.
It's flavorful. Think of miso as salt with wayyy more flavor. In addition to seasoning your food, it also adds a savory, funky, umami element that can't be beat.
It's versatile. Use it to make Brussels sprouts less bland or to marinate chicken wings. Toss it in a creamy salad dressing for bright, earthy flavor or add it to a stir-fry for "I can't put my finger on it, but it's delicious" effect. And if you want to go crazy, try it in something sweet—really. The salty, savory quality can balance out super-sweet caramels, cookies and pies.
It's good for you. Provided you don't eat the entire tub at once (hello, sodium), miso is rich in gut-friendly probiotics, as well as vitamins and minerals (i.e., calcium, iron, folic acid and vitamin B). Tastes good and good for you. What's not to love?
