Miso—A Bracing, Delicious, and Concentrated Superfood

Miso—A Bracing, Delicious, and Concentrated Superfood

Sponsored Content From Eden Foods

Learn how Eden miso is made with traditional methods, and savor the umami goodness with an autumnal recipe.

Impressively umami and delicious, Eden Mugi Miso is live-culture, unpasteurized organic Japanese miso; Non-GMO soybeans and barley fermented by miso masters as it has been for hundreds of years. Modern shortcuts are not used. Mugi (Japanese for barley) is the most popular type of miso, ideal for everyday use and all seasons. Eden miso contains beneficial microorganisms, digestive enzymes, and protective isoflavones in a concentrated paste of easily assimilable nourishment. This is high-protein, delicious, robust nourishment in a resealable tub package with a one-way valve.

The ancient and traditional koji and microorganism culture ferments the beans and grain. This breaks down proteins into amino acids and carbohydrates into sugars while producing valuable phytonutrients. This old-style miso delivers five times the protective isoflavones of non-fermented soy food. It is the result of generations of accumulated experience of a small, esteemed miso company. Their know-how and dedication to this exceptional superfood and the resulting miso are blessings to have access to.

How Miso is Made

Barley is steamed and sprinkled with koji Aspergillus oryzae spores to develop over two days. Koji barley is mixed with whole soybean koji. Sea salt and water are added and this mixture ferments in vats for six months. When ready, finished miso is packaged in small tubs with one-way valves that allow fermentation gas to escape, but no air to enter. No chemicals or untoward additives are used in creating this miso.

During fermentation, the complete protein of soybeans and grain is disassembled into their amino acid building blocks; basically, it is pre-digested. The complex carbs of the beans and grain are reduced to easy to assimilate simple sugars. This slow, long fermentation breaks down the trypsin inhibitors in soybeans allowing for easy and full utilization of the bean and grain nourishment.

Real miso such as this has achieved high regard in the West as a protective and delicious superfood. It contains a wealth of digestive enzymes and nutrients that encourage essential intestinal microbiota and strong gut health, while keeping unhealthy microorganisms in check.

Enjoy a French Onion Soup-inspired recipe featuring Eden Mugi Miso and Eden Shiitake Mushroom.

Miso Soup with Croutons

Serves: 7 | Prep Time: 15 minutes | Cook Time: 35 minutes


  • 2 tsp Eden Sesame Oil or Eden Black Sesame Oil
  • 4 cups onions, sliced thin
  • 8 Eden Whole Shiitake Mushrooms, covered and soaked 10 minutes in hot water
  • 1 piece Eden Kombu, two inches long
  • 5 cups water
  • 3 tbsp Eden Bonito Flakes, crumbled, optional
  • 2 ½ tbsp Eden Mugi Miso
  • 3 slices of whole grain bread, cubed
  • 2 tbsp scallions, finely chopped


Heat the oil in a pot. Sauté onions for 5 minutes, until translucent. Remove and discard the stems from the shiitake. Reserve soaking water and slice shiitake caps thin. Add shiitake, soaking water, kombu, water, and bonito flakes (optional) to the pot. Cover and bring to a boil. Reduce the flame and slow simmer for 25 minutes. Add the miso and simmer, do not boil, for another two minutes.

While the soup cooks, dry roast the bread cubes in a skillet until golden. Garnish the soup with croutons and scallions.

Nutritional Information

Per Serving: 115 calories, 2g fat (16% calories from fat), 6g protein, 18g carbohydrate, 5g fiber, 0mg cholesterol, 370 mg sodium

12954 Spirituality Health Sponsored Content Image

Enjoying this content?

Get this article and many more delivered straight to your inbox weekly.