about soups

Miso soups by Kojibakers combine the fantastic taste and the tradition of Asian cuisine with the Western demand for high-quality and quickly prepared food. Food that you can prepare in five minutes at home, in the office, or while traveling in nature without having to compromise on the quality of what you eat.

The origin of miso (and miso soups) is in Japan or more precisely in ancient China and has been used for over 2,000 years. It is popular for its taste, durability and benefits for the body. The basis of its production is a fermentation process using the noble Koji fungus (Aspergillus oryzae).

Thanks to Koji, the mixture gets an incredible amount of different enzymes, which are catalysts of various biochemical reactions. During the months of fermentation in our barrels, they help break down complex proteins, fats, and carbohydrates into simple, easily digestible nutrients for the body.

And as a bonus, they add a great umami flavor to miso. The so-called fifth taste that the world of gastronomy has been discovering in recent years. The Japanese pour hot water over a spoonful of miso and drink it in the morning, just like we do with coffee.

Our miso soup is made by mixing our own miso (fermented legume paste full of enzymes) with another ingredient to make the soup richer and more flavorful. And you can just by stirring a spoonful of miso soup in hot (not boiling) water prepare a nice breakfast, snack, or even a light lunch.

For a start, try one tablespoon per 3 dl of water. If the soup is too watery, add miso soup, if it is too salty, add water.

We recommend using water with a temperature of 60°C to preserve the maximum amount of valuable enzymes. If you are all about the taste, you don't have to worry about the temperature. Even so, the prebiotic properties, minerals, and vitamins of miso will do a lot for your body.

If you're looking for a very hearty meal, we recommend pouring boiling water over the couscous or noodles first, letting it cool for a few minutes, and then stirring in a spoonful of your favorite miso soup. It takes 5 minutes to prepare and you can do it with a tea kettle or thermos.

We owe the concept of miso soup to some degree to the Covid period. That's when we unplannedly launched an e-shop and were looking for a product that people would understand. Miso itself is still a little bit unfamiliar, but we all know and understand soup. In the beginning, we came up with a mixture with dried shiitake mushrooms, with kimchi, with roasted onions and with roasted garlic. The feedback was great, so in autumn 2020, we expanded the production with cabbage soup, red soup (with fermented beetroot and red cabbage), chili soup and miso soup with three types of seaweed, which is also close to the Japanese version thanks to the soy miso used. In 2022, we added a curry soup and mushroom soup with Czech boletes, chanterelles and champignons to the collection.

The selection is already quite decent and we are expanding the possibilities of what to add to the soups for an even heartier meal. Whether it's traditional or non-traditional versions of couscous, wheat noodles in organic quality and without preservatives or non-traditional legume noodles. All of this is for instant use after pouring over boiling water without the need for cooking. Miso soups by Kojibakers, therefore, offer you fast food dining without compromise with a bit of exaggeration.