Miso
1 tbsp (17g) per serving.
Macro breakdown
Tips to maximize protein
Probiotic Benefits
Varies-traditionally aged miso has more beneficial compounds
Unpasteurized miso (usually refrigerated) contains live cultures. Pasteurized miso still offers fermentation benefits but fewer live probiotics.
Boiling kills probiotics. For miso soup, dissolve miso into warm (not boiling) broth at the end of cooking. Adding to finished dishes preserves cultures.
Frequently Asked Questions
Yes, if made correctly. Dissolve miso into warm broth (not boiling) at the end of cooking to preserve probiotics. Traditional preparation keeps cultures alive.
All miso is nutritious. Darker varieties (red, brown) are aged longer with more complex flavors and potentially more beneficial compounds. White miso is milder and less salty.
Yes-about 630mg per tablespoon. However, you typically use small amounts. Some research suggests miso's sodium may not raise blood pressure like table salt does, though more studies are needed.
Yes-in Japan, many people eat miso soup daily. Studies associate regular miso consumption with lower rates of certain diseases. Use moderate amounts due to sodium content.
Refrigerated miso lasts 1+ years. It may darken over time but remains safe. The salt acts as a preservative. Always use clean utensils to prevent contamination.
Nutrition data sourced from USDA FoodData Central.
Last verified: 2026-02-15