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).
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