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Matt Frazier, Stepfanie Romine

Miso paste

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About
Miso is fermented soybean paste. It’s packed with probiotics and contributes a salty, savory note to dishes. You’ll find it in the refrigerated section of your supermarket (often with the tofu and vegan meat substitutes) divided by color.

Red miso (akamiso) is aged longer and has a bolder, richer flavor. It’s great for adding meaty, robust flavor to soups and many other dishes. White miso (shiromiso) is mild and sweet, and it can be made with chickpeas, too. We use the Miso Master brand, which is handcrafted just outside Asheville using traditional Japanese methods.

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