Miso soup is easy to make at home in 25 minutes, but avoid boiling after adding miso to prevent bitterness and preserve its beneficial cultures.
According to Lucy Seligman, ‘After adding in the miso using a miso muddler, never boil the soup again. That would make the miso taste bitter.’ This highlights the importance of handling miso with care.
Miso paste should be added at low heat to maintain its flavor profile and live cultures. Boiling disrupts its taste and kills beneficial bacteria.
Incorporating miso should be the last step, either on low simmer or after removing from heat, ensuring the delicate balance of flavor isn't compromised.
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