Did you know you shouldn’t boil miso?

Miso soup might seem like a simple dish, but there’s one small detail that makes a big difference: you’re not meant to boil the miso.
Once you add miso paste to your soup, it’s best to keep the heat low or remove it from the stove.

But why does that matter?

🌱 Miso is alive
Miso is a fermented paste made from soybeans, rice or barley, and a culture called koji. It’s full of flavour, rich, salty, umami and also full of good bacteria and enzymes that are great for your gut.

But here’s the catch: those living cultures don’t like high heat.

❌ Boiling kills the good stuff
When you boil miso, most of those helpful bacteria and enzymes are destroyed. The soup might still taste fine, but you’ll miss out on a lot of the natural goodness and the flavour can turn a bit flat or overly salty.

So how do you do it right?
It’s easy! Once your soup base is hot and ready (like dashi or veggie broth), take it off the heat. Then stir in your miso paste gently and let it dissolve slowly in the warm broth. That way, you keep all the flavour and benefits.

💡 Little tip
Using a small strainer or ladle to mix the miso helps avoid clumps and makes sure it blends in smoothly.

Next time you make miso soup, give it that little extra care your belly (and taste buds) will thank you!

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