There's no denying that miso soup is a comfort classic. Equal parts simple and spellbinding, miso soup is traditionally made by dissolving miso paste into a delicate dashi stock to create a spoonable, ...

Making restaurant-quality ramen at home doesn't have to involve hours of simmering broth or hunting down obscure ingredients.

SHORTCUT COOKING: With the addition of a little mirin, this richly flavored Japanese paste turns into a great glaze Miso used to be just a thin, brothy soup that you sipped at a Japanese restaurant.

Cleverly combine sweet and savory with our miso chocolate cake recipe. With a complex flavor and unbeatable taste, this cake ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

Often playing a supporting role to salty, sour, sweet, and bitter, umami, also known as the fifth taste, infuses dishes with savory, meaty flavor. One of our favorite sources of umami is miso, a key ...

CHICAGO (WLS) -- The holiday season usually means a lot of hearty meat-and-potato-based dishes. So why not switch it up with an Asian touch? Jess DeGuzman, executive chef and partner at Sunda New ...

Umami-filled miso paste comes in a variety of colors, and is essential for making Rocco DiSpirito's luscious Mushroom and Miso Soup. (Photo of miso pastes by Bruce Ely/The Oregonian; photo of soup by ...