Allergen note
Miso is made from fermented soybeans, so it counts as a soy allergen; fermenting does not remove that. Barley or wheat miso also contains gluten. Read the label and offer it once soy has been introduced in a simpler form such as tofu, or start with a tiny taste.
How to serve
Miso is very salty, so treat it as a seasoning, not a food. Before 12 months, use no more than a tiny dab (about 1/4 teaspoon) in a whole bowl of vegetable soup, mashed squash or rice; toddlers can have a small cup of mild miso soup now and then.
Preparation
Whisk the paste into a little warm water or unsalted broth until smooth, then stir it into the dish at the end of cooking. Add no extra salt or soy sauce, blend the soup smooth for young babies, and choose mild white miso over saltier red miso.
Texture and choking risk
Thinned miso is smooth and easy to swallow, but a spoonful of undiluted paste is sticky and can coat the mouth. In miso soup, cut tofu into small soft cubes, chop or leave out seaweed strips, let the soup cool, and always supervise your child.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries miso, note any reaction and see it in the allergen tracker.
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