How it's used
Used in soups, marinades, sauces, and dressings.

Salty fermented soybean paste rich in umami and probiotics.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in soups, marinades, sauces, and dressings.
Pair with tofu or seaweed to enhance gut-friendly effects.
Try it in the kitchen
A savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeA post-exercise breakfast โ warm umami-forward bean mash on wholemeal toast, topped with blistered spiced tomato, crispy chickpeas, pumpkin seeds and sumac.
Open recipeA substantial green tabbouleh of millet, lentils and edamame with rocket, herbs, tomato and cucumber in a sharp lemon-miso dressing.
Open recipeCrispy pan-fried rice paper dumplings packed with tofu, edamame and shiitake, served with a ginger-tahini dipping sauce and wilted greens โ the plan's highest single-meal choline and highest-protein lunch.
Open recipeGinger-miso tempeh, shiitake, edamame and pak choi steamed inside a puffed paper parcel, opened over rice with crisp cucumber.
Open recipeA plant-based kimchi and silken-tofu stew with shiitake, white miso, wakame and nori, served over fluffy brown rice.
Open recipeNutrition notebook
Calories
185kcal
Protein
12.8g
Carbs
20.0g
Fat
6.0g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.