Miso soup is traditionally served for breakfast ... cabbage that lactic acid bacteria have fermented. It’s low in calories but contains plenty of fiber and vitamins C and K.

There's so much more to miso than soup. From savory dishes to sweet desserts and icy drinks, here are five creative ways to use this umami ingredient.

You're likely familiar with miso soup, but where does that umami flavor come from? The answer is miso paste, and here's everything you need to know about it.

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

Miso Master in Rutherford County honors an ancient craft. It has become the world's largest organic producer of a Japanese culinary staple.

I always keep miso paste in our refrigerator. It’s a great ingredient for vegan cooks to have on hand, because it adds great flavor to dishes and has many health benefits.