Miso, a fermented soybean paste, is an incredibly versatile ingredient that can be used for way more than just soup. “Miso is produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients,” says Nick Kim, chef and partner of omakase restaurant Shuko. The result is a paste that is high in both protein and vitamins, and packs a ton of flavor. A staple in Japanese cuisine for millennia, miso paste