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Miso
2 recipes use this ingredient
Miso
| Nutrient | Per 100 g |
|---|---|
| Sodium | 3728 mg |
| Protein | 12.8 g |
| Fibre | 5.4 g |
| Zinc | 2.6 mg |
Allergen · Soya
Traditional miso is fermented soya bean paste — Soya is one of the UK's 14 declarable allergens. Barley miso also contains Cereals containing gluten; check the label.
How to serve Miso to babies
6–8 months
Not at this age
Do not add miso. It is a concentrated salty paste, and added salt is hard on a baby's kidneys.
9–11 months
Not at this age
Still no added miso, and no salting cooking water.
12–24 months
Mashed
Use sparingly if at all — it stays within the 2 g/day salt limit for 1–3 years.
Per 100 g from USDA FDC (172442). Weaning guidance from NHS. Not medical advice.
Recipes
Miso: common questions
Answers are drawn from the sources named on this page. Not medical or veterinary advice.
When can babies eat miso?
The earliest stage on this page is 12–24 months: Use sparingly if at all — it stays within the 2 g/day salt limit for 1–3 years.
How do I cut and serve miso for my baby?
6–8 months (Not at this age): Do not add miso. It is a concentrated salty paste, and added salt is hard on a baby's kidneys.
9–11 months (Not at this age): Still no added miso, and no salting cooking water.
12–24 months (Mashed): Use sparingly if at all — it stays within the 2 g/day salt limit for 1–3 years.
Is miso a common allergen?
Yes. On the UK allergen list it counts as Soya.
Traditional miso is fermented soya bean paste — Soya is one of the UK's 14 declarable allergens. Barley miso also contains Cereals containing gluten; check the label.