Miso paste is typically made from fermented soy, but can also be made from other legumes (chickpeas, etc.). While there are different varieties, any will work for the recipes in the book. I usually find in the refrigerated section of the produce area near other related products (tofu, wonton wrappers, shirataki noodles, etc.) Keep it in the refrigerator and it will last for at least a year! You can use it in dressings and several recipes in The Foodie Bar Way, as well as make your own miso soup (will be in my next Foodie Bar cookbook). Be sure to choose organic or non-GMO miso.
