Fermented Food
Miso
A savory, salty Japanese paste of fermented soybeans (and often grain), used to season broths and sauces.
📊 How it ranks (our editor score) — 77/100Tap to see the breakdown
🌱 What it is
Miso is made by fermenting soybeans, often together with rice or barley, using a mold culture (koji) over weeks to months, producing a deeply savory, salty paste.
✨ Why it's good for you
- Provides live beneficial cultures when unpasteurized and not boiled
- A source of plant protein and B vitamins
- Adds deep savory flavor without needing much added fat
- Traditional fermentation may make some soy nutrients easier to absorb
🥗 Nutrition
Per 1 tablespoon (17g) · about 34 calories
- Protein 2g
- Sodium 634mg
- Manganese 0.3mg
- Vitamin K 12mcg
Source: USDA FoodData Central
🙏 Begin with prayer
Prayer is the first remedy, not the last resort. Here is a simple prayer you are welcome to make your own:
Lord, thank You for miso, savory and salty, a small paste that turns a simple broth into something warm and comforting. Give us this day our daily bread, and let this humble seasoning be part of it. Bless it to ease my digestion, and give me wisdom to keep my portions modest, especially for the sake of my blood pressure. In Jesus' name, Amen.
“Give us this day our daily bread.”— Matthew 6:11
🥄 How to use it
Stir a spoonful into warm (not boiling) water or broth for a simple soup, or whisk into dressings and marinades; add miso at the end of cooking, off high heat, to protect its live cultures and flavor.
⚠️ Cautions
- Very high in sodium, so keep portions modest, especially with high blood pressure. A soy allergy is a reason to avoid it, and those with a gluten sensitivity should check whether barley or wheat koji was used. Not meaningfully alcoholic.
📚 Learn more
🕊️ A word of encouragement
Your body was wonderfully made to heal — give it rest, good food, and a little patience, and trust the One who designed it.
💬 Ask Remy about Miso
📚 Resource confidence
Based on mentions in health references
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