Use barley & soya miso – or mugi miso – to make a rustic, country-style miso soup. The addition of barley gives the miso a more intense flavour and more umami depth without being too salty. This is chunkier than other miso you may be used to, but you can press the barley miso through a metal sieve for a smoother result.
Sieving the miso also intensifies the barley flavours, so it’s a great thing to do before using it in a marinade for chicken, white fish or tofu. Also try stirring some of the barley & soya miso through freshly steamed green vegetables, for flavourful veggies in an instant.
To make one serving of warming barley miso soup, dissolve 1-2 tablespoons of miso in 200-300ml dashi stock. Add small cubes of tofu, slivers of wakame seaweed and mushrooms to turn it into a satisfying meal.
This product may get darker over time – this is part of the natural aging process, and does not affect the quality of the product. Store in a cool, dry place. Once opened, keep refrigerated.
Ingredients: soybean, barley, rice, salt. Contains allergens: soya, gluten (barley).
Best before: 07 November 24
Minimum shelf life: 3 months
Asian Store-Cupboard Staples Chef Top Picks Dashi Powder & Stock Foodservice Japanese Food & Ingredients Miso Paste & Instant Miso Soup Sauces & Condiments Stock & Bouillon Tim Anderson's Top Picks White Miso
|£4.50 or FREE for orders over £60
|DPD Express ?
|£7 or FREE for orders over £100
|DPD Signature Required ?
|£7 or FREE for orders over £60
|DPD Saturday or Sunday ?
|£9 or FREE for orders over £150
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.