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Miso soup with tofu

One to two bowls of soup, seasoned with miso or shoyu, are recommended daily in the macrobiotic diet. Soup broth, containing fermented enzymes, replicates the beginnings of life in the primordial sea.

Miso paste is made from a mixture of soybeans, sea salt and fermented barley or rice, which has been inoculated with the mold, koji, and aged in wooden kegs for a year or more. Miso fermented with barley is called mugi miso; genmai miso is made with rice; and hatcho miso is pure soybean miso. Mugi miso is preferred for daily use.

Miso has been a staple in Far Eastern cooking for centuries and is traditionally eaten for breakfast.