In my opinion, there’s nothing a little fermented flavor can’t amplify. Kombucha? Fantastic. Vinegar? Oh yes. Yogurt? Don’t get me started or I’ll never shut up. There’s always room for a little more depth of flavor, and fermented soybean paste—a.k.a. miso—can add impressive complexity to all kinds of foods. Miso is inexpensive, easy, and accessible, the ultimate answer to a fatigued palate.
There's something about miso that just screams comfort. That rich umami character adds complexity to a number of dishes ranging from soups and noodles to meats like steak and salmon and even to desserts like banana bread and blondies. The fermented soybean paste isn't just kind to taste buds; miso aids gut health and digestion and is rich in essential minerals such as vitamins B and K and folic acid.
There are certain things that you can count on with me. One, I will always have on my person a minimum of one bruise in an odd location that I cannot for the life of me remember how or when it was acquired. Two, there will always be an unapologetic and unironic brick of deli American sliced cheese in my fridge.