Add miso and tempeh to your cooking

Use miso paste in dressings, marinades, and soups. Substitute tempeh for meat in stir-fries, salads, and sandwiches. Both are fermented soy products with distinct microbial profiles.

Why It Works

Tempeh fermentation with Rhizopus molds increases protein digestibility and can produce vitamin B12. Miso paste contains Aspergillus oryzae and various Lactobacillus species. Both provide fermentation metabolites and plant-based protein alongside their microbial benefits.

Tips

• Add miso after removing soup from heat — boiling kills the live cultures
• Tempeh has a firmer texture and nuttier flavor than tofu; marinate well for best results
• White (shiro) miso is milder and sweeter; red (aka) miso is stronger and saltier
• Both are complete protein sources, making them valuable for plant-based diets