Miso

A paste made from fermented soya beans, miso is often used in Japanese cooking. It can be thinned into a soup, or used as a marinade, and is my secret ingredient for adding depth and ‘meaty’ flavour to vegan dishes – from soups to stews to burgers and more. I prefer brown miso, as a little tiny bit goes a long way, but for those of you not used to the taste, start with white miso, which is sweeter and lighter, and work your way from there. You can buy it from most supermarkets, and it lasts a long time and packs quite a hefty amount of flavour into a small dollop!