Canadian Living - Quick & Easy - - SOUPS -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.