If you know Umami, you know Miso!

Yes Miso is the the reference point for the umami flavor. It is a staple ingredient of Japanese Cuisine, making the underlying flavor of most Japanese dishes. Miso past es essentially a fermented legume or grain paste, mostly Soy bean, but can also be rice, barley or other beans.

There are many varieties of miso paste, but the most notable difference is light Miso to dark miso and all shades in between. The lighter colored miso is usually so due to less time fermenting. The longer miso spends fermenting the darker its color becomes. The darker miso is of course more pungent, and stronger. Generally miso is salty, tangy and savory on its own, The lighter miso, younger ferments have a sweeter flavor.


This miso paste can be mixed into sauces, dressings, batters, and soups. It may be cooked or eaten raw. Since miso is a cultured food (fermented Food), it’s best to add it to long-cooked dishes at the end of cooking. Be careful not to boil dishes like miso soup—too much heat will kill the active bacteria in the miso.


Serves: 2
  • 1 1/2  cup of beef bone broth
  • 2 tbsp of miso paste
  • 1/2 cup of leftover beef or dried shiitake mushrooms
  • 1 serving of instant vermicelli  noodles
  • DS Red Shatta, to taste
  • chopped scallions, for garnish
  • fresh lime juice, to taste

Place a pot of beef bone broth on medium heat. Add in some miso paste, bring to a boil.

Whisk to combine.


Then, in a bowl add in 1 serving of beef and 1 serving of instant vermicelli noodles.

Pour over the hot broth and cover to steam the bowl to steam.


While your noodles are cooking, chop your scallion and grab a lime.


After 3 – 4 minutes uncover the noodles and top with shatta, scallions, and a good squeeze of lime. Enjoy while hot!

You may use Dried Shiitake mushrooms instead of beef or alongside beef.

All you need to do is rehydrate the dried mushrooms in the broth until they are soft again.

Then continue the recipe as above.

You may also like…