FROM THE TEST KITCHEN
Miso is a fermented soybean paste that’s frequently used in Japanese cooking. It comes in a wide range of colours (white, yellow, red and dark brown are common) and varieties; some are made with the addition of grains, such as brown rice (genmai) or barley (mugi). Generally, the lighter colours are more delicate in flavour. For this delicate spring soup, white miso is the best choice.