100% VeganCategory: fermented, legume, spiceReviewed: Aug 20, 2026

Miso Paste

Traditional miso is made by fermenting whole soybeans with salt and koji (Aspergillus oryzae culture). 100% plant-based probiotic umami seasoning.

Vegan Status Breakdown

Traditional miso is made by fermenting whole soybeans with salt and koji (Aspergillus oryzae culture). 100% plant-based probiotic umami seasoning.

Common Synonyms, E-Numbers & Trade Names:

white misoshiro misored misoaka misofermented soybean paste

Hidden & Derivative Names to Watch Out For:

soybean koji paste

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Common Uses & Applications

•Miso soup, ramen broths, salad dressings, glazes for tofu and eggplant, vegan cheese seasoning

Nutrition Facts (per 100g)

Standard reference data via USDA FoodData Central

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198

Calories (kcal)

11.8g

Protein

26.5g

Carbohydrates

6g

Total Fat

5.4g

Dietary Fiber

Iron: 2.7 mg
Calcium: 57 mg

Recipes Using Miso Paste

Whole-food plant-based meals tested by our culinary team

All Recipes →
asian, chinese • dinner, lunch

Crispy Sesame Garlic Tofu Stir-Fry

Golden, extra-crispy pan-fried tofu tossed in a savoury garlic soy glaze with fresh broccoli, snap peas, and toasted sesame seeds.

30 mins145 kcal
asian, japanese • dinner, lunch

Glazed Sesame Ginger Teriyaki Tempeh Bowl

Pan-seared fermented organic tempeh triangles simmered in a sticky sweet homemade ginger garlic teriyaki glaze, served over brown rice with steamed baby bok choy and broccoli florets.

25 mins182 kcal

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Scientific & Regulatory Authority Sources:

Frequently Asked Questions

Is all miso soup vegan?
Traditional Japanese restaurant miso soup usually contains katsuobushi (bonito fish flakes) in the dashi broth. Always check that the broth is made with kombu (kelp) or shiitake mushrooms.
How should miso be cooked to preserve probiotic bacteria?
Dissolve miso paste into warm soup at the very end of cooking and avoid boiling, which destroys beneficial live probiotic cultures.