Light misos are fermented for a short time and range in color from yellow to brick red. Dark misos are someverdana, arial, helvetica fermented for years, have a greater concentration of soybean, and are often saltier than their lighter relations. You'll find miso in the refrigerated section of your grocery store. Miso paste can be used as the base for simple stocks, soups, and broths. It's also great in salad dressings, dips, and sauces for stir-fried vegetables and noodles.
Soy milk is made from ground soybeans that are soaked, lightly cooked, and then strained.
Someverdana, arial, helvetica fortified with vitamin D, soy milk is often beige in color and has a light, vaguely beany flavor. It comes in thin or creamy textures. Soy milk is a low-calorie substitute in recipes that call for milk, but check the label since many brands have added sweeteners. You'll find it in your dairy section or sold in aseptic cartons. You might want to buy single-serving sizes for easy use.