What is miso paste and what does miso taste like?
Miso paste is a fermented soybean seasoning used a lot in Japanese cooking. It’s hailed as one of Japan’s five essential seasonings, alongside sugar, salt, vinegar, soy sauce.
What is miso made of?
Miso is a fermented seasoning made from soybeans, salt, grains (like rice or barley) and a type of fungus/ culture called koji.
What does miso taste like?
It has a distinctive, salty and savoury umami flavour. Generally, the longer the fermentation, the deeper and saltier the miso paste becomes.
Best miso recipes to try
If you’re only using miso to make miso soup, you’ve barely scratched the surface of what this brilliant condiment can do:
Plant-based umami: Making vegetables the star
Because miso is packed with umami, it is a brilliant way to make vegetables the star of the show. Aubergine and miso are a classic pairing; you can try miso-glazed aubergine for a sticky, melt-in-the-mouth side, or toss it into a miso aubergine noodle salad for a tasty lunch. It also works wonders with root vegetables – try swapping your standard mash for a chive and miso sweet potato mash to add a rich, savoury kick to your roast dinner.
Sticky and savoury: Miso for meat and fish lovers
Miso acts as a natural tenderiser, making it a fantastic base for marinades and glazes. For a quick weeknight dinner, sticky honey and miso chicken or a sticky miso-glazed salmon provide a delicious balance of sweet and salty flavours. If you have leftovers, miso is the perfect base for a ‘fridge-raid’ meal; use it to create a deep, savoury broth for a leftover lamb ramen or a quick miso greens noodle pot.
The secret ingredient: Give miso desserts a try
Miso is the ultimate secret ingredient for sweets as its saltiness cuts through sugar to create a sophisticated, salted-caramel finish. For a vegan-friendly treat, these salted miso blondies offer a gooey, fudge-like texture, or you can elevate a classic Sunday dessert with this miso caramel apple crumble. If you really want to impress, try a chocolate cherry roulade with miso caramel, the savoury depth of the paste perfectly balances the rich dark chocolate.
Kitchen hacks: More clever ways to use up your jar
Ready to explore even more ways to use this versatile paste? Give your comfort food favourites a Japanese-inspired twist with miso mac ‘n’ cheese, where the fermented paste adds a complex ‘aged’ flavour to the cheese sauce. For a simple but effective upgrade, whip up some miso parsley butter to melt over corn on the cob or seared steaks. You can even find more inspiration with these 3 ways to use up miso.
What is a good miso substitute?
In the middle of a recipe and realise you’ve run out of miso paste? Try these simple swaps:
- Soy sauce (best for flavour): Soy sauce is also made from fermented soybeans, so it provides that essential salty, savoury hit. Swap ½ tablespoon of soy sauce for every 1 tablespoon of miso. Use it for: Dressings, marinades and stir-fries.
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Marmite (best for savoury depth): Yeast extract is a fantastic umami substitute, it has a similar tang and thick texture. Use ½ teaspoon for every 1 tablespoon of miso (it is very concentrated, so start small!). Use it for: Hearty stews, gravies and soups.
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Tahini (best for texture): Using miso to add creaminess (like in a salad dressing or a vegan ‘cheese’ sauce)? Tahini is a great match. Try a 1:1 swap. Use it for: Creamy sauces and dressings.
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Fish sauce or Worcestershire sauce: Both fermented and packed with umami flavour. They’re great for adding ‘meatiness’ to a dish but they are also much more pungent than miso, so use sparingly. Try ½ teaspoon of sauce for every 1 tablespoon of miso. Use for: Broths or hearty braised dishes.
Dairy substitutes: Because of its creamy texture, miso works as a great ‘secret weapon’ substitute in vegan cooking to mimic the rich, umami flavour of cheese or butter (e.g. in vegan mac and cheese).
Soy substitute: If you’re allergic to soy, try this chickpea miso paste instead.
What are the different types of miso?
Types of miso can vary based on the type and quantity of ingredients used to make it. Here’s a quick guide to find the right one for you:
- White miso (shiro miso): Made with a high percentage of rice and fermented for a shorter time. White miso is mild, sweet and light, typically used in more delicate miso soups (using silken tofu or seaweed), salad dressings, desserts and bakes.
- Red miso (aka miso): Fermented for a longer period with a higher concentration of soybeans. Red miso is salty, pungent and deep in flavour. Ideal for braising or marinating rich meats like beef, lamb or pork and for hearty ramen bowls.
- Yellow miso (shinshu miso): This is a great middle ground between the two. Use it for all-purpose cooking, including as a delicious glaze for vegetables, meat and fish, or as a base booster for soups and stews.
- Mixed miso (awase miso): This is a blend of red and white miso that has a creamy sweetness, followed by a long, savoury umami punch. It works well for ramen and heartier noodle soups. You can make it yourself by mixing two parts of white miso to one part of red miso.
What is miso soup?
What is miso soup? It is a traditional Japanese broth created by dissolving miso paste into dashi (a savoury stock made from kelp and bonito flakes). While it's often served plain or with various miso soup ingredients like silken tofu, wakame seaweed and spring onions to make it a more substantial dish. This is the version you’ll typically find served in most Japanese restaurants.
How to make miso soup at home
Follow this quick and easy guide for how to make miso soup:
Miso soup ingredients
- 250ml water (with ½ tsp instant dashi granules)
- 1 tbsp miso paste (start with a level tbsp and add more if you like it stronger)
- 40g soft or silken tofu
- 1 tsp dried wakame seaweed
- ½ spring onion, finely sliced
Method: How to make miso soup
- Heat the water and dashi in a small saucepan.
- Put the seaweed in a tiny bit of water to soften for 2 minutes.
- Add tofu and softened seaweed to the hot dashi to warm through.
- Turn the heat off, dip a tablespoon of miso paste into the liquid and stir until it dissolves.
- Top with the spring onions and drink immediately.
Top tip: Keep unused tofu in a container of fresh water in the fridge; it will stay fresh for a couple of days.
Where can I buy miso?
You can find miso in store or online. Miso paste can typically be found in the world foods aisle alongside other Japanese favourites like Japanese soy sauce, sushi rice and panko breadcrumbs or near the seasoning, herbs and spices alongside other cooking pastes like harissa or tahini. Miso soup may be found in the world foods aisle or in the canned goods and soup aisle.