In the tested recipe, I used red miso (also called "aka" miso), which is the darkest/longest fermented type and has a more assertive flavour. If you have a different kind of miso on hand, however, use that!
The other types available are:
- White/shiro miso, which is the sweetest with the least salt content; you might want to decrease the amount of honey in the recipe, or omit it altogether if using this.
- Mixed/Awase miso, which is the most common type for miso soup; it's mellower than red, but is very adaptable for different recipes.
Hope that helps! Let me know if you have any more questions about the recipe.
The recipe author mentions in the headnotes: "I've used aka (red) miso in this recipe, but feel free to use shiro (white/sweet) or awase (mixed) miso for a mellower flavor. Adapted from userealbutter.com.
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In the tested recipe, I used red miso (also called "aka" miso), which is the darkest/longest fermented type and has a more assertive flavour. If you have a different kind of miso on hand, however, use that!
The other types available are:
- White/shiro miso, which is the sweetest with the least salt content; you might want to decrease the amount of honey in the recipe, or omit it altogether if using this.
- Mixed/Awase miso, which is the most common type for miso soup; it's mellower than red, but is very adaptable for different recipes.
Hope that helps! Let me know if you have any more questions about the recipe.