I made miso soup the other day because it was chilly and I wanted to hunker down for an evening of writing. It was a choice of comfort for me. Using a teaspoon of some miso paste I had in the fridge, I added some diced tomato and dried kelp and a couple grinds of cracked pepper — so good.
Miso is a traditional Japanese seasoning made by fermenting soybeans. It can be used to make soup, sauces or even spreads. Miso is high in protein, vitamins and minerals, a bit salty but is rich in flavor. Add any vegetable you like to the broth or sip it plain like you would a hot tea.
Make sure you look for labels that carry the non GMO verification symbol or USDA organic label.