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This miso glaze is perfect for fish like salmon, tofu or vegetables! The savory umami is off the charts, making each bite irresistible.

Miso glaze
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Want a sauce that’s full of irresistible flavor? Try our go-to Miso Glaze! This umami-packed glaze is perfect for fish, meat, tofu or vegetables. It’s so packed with savory, tangy and salty flavor that it makes you immediately want to take another bite. We originally made it for our miso salmon, but it was so good we immediately made it with pan fried cod and sauteed vegetables (also delicious). Even better: it takes just 5 minutes to whip up.

What is miso? What type to buy?

You probably already know if you’re here. Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. Umami is what makes meat and cheese taste so satisfying. Because of that, miso is great for using in vegetarian and vegan dishes to mimic the heartiness of meat.

You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso: and they all taste different! We used yellow or light miso here. If you can’t find it, you can use whatever you can find: red or dark miso works too.

One thing to be aware of: miso has lots of sodium! So you’ll use it small amounts, almost like a flavoring like salt. Want more recipes with miso? Try these 10 Easy Miso Recipes.

Miso

Ingredients in miso glaze

This miso glaze has only a handful of ingredients that bring big flavor to any type of meat, seafood or veggies. It’s an Asian-inspired sauce featuring ingredients that often star in Japanese cuisine. Here’s what you’ll need for this glaze:

  • Miso: Light miso is best for its creamy consistency and mild flavor, but any variety will do
  • Soy sauce: substitute tamari or coconut aminos as necessary
  • Rice vinegar
  • Sugar: substitute maple syrup or honey if you like
  • Sriracha hot sauce
  • Salt

All you have to do is whisk the ingredients together and voila: instant miso glaze! One note is that you may find that there are a few chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can.

Substitutes for soy sauce

This miso glaze also has soy sauce: another great way to add umami to a sauce! If you eat gluten-free or soy-free, there are a few great alternatives to use. Try these substitutes for soy sauce:

  • Tamari (gluten-free): The biggest difference of soy sauce vs tamari is that tamari contains little to no wheat. Check the label to make sure! Tamari is slightly less salty than soy sauce, so you may want to use a little more to taste.
  • Coconut aminos (gluten free and soy free): Want a soy-free soy sauce? Coconut aminos contains no soy and has a similar flavor to soy sauce. You can use the same amount as called for in the recipe, but it’s less salty to you may need to add a little salt to taste.
Miso salmon
Miso-glazed salmon is a great use for this glaze

How to use miso glaze

Once you’ve mixed up the miso glaze: the sky’s the limit on how to use it! We originally made it for miso salmon and wow! The flavor was incredible. Here’s the basic premise for using this glaze with meat or fish: paint on a bit of the glaze before cooking, then add a little more afterwards to get a nice sheen and to refresh the flavors. With vegetables, you can simply add it after cooking them. Here are some ideas on how to use the glaze:

How would you enjoy it? Let us know in the comments below!

Miso glaze

This miso glaze is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free (with tamari).

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Miso glaze

Easy Miso Glaze (5 Ingredients)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 tablespoons 1x
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Description

This miso glaze is perfect for fish like salmon, tofu or vegetables! The savory umami is off the charts, making each bite irresistible. It’s just 5 ingredients (plus salt).


Ingredients

Scale
  • 2 tablespoons light miso
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar (or maple syrup or honey)
  • ¼ teaspoon Sriracha hot sauce
  • ¼ teaspoon kosher salt

Instructions

  1. Whisk the ingredients together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
  2. Use as a glaze for fish (it’s enough for 1 to 2 pounds), tofu, tempeh, or vegetables. 
  • Category: Sauce
  • Method: Stirred
  • Cuisine: Asian inspired
  • Diet: Vegan

More miso recipes

There’s lots more to make with miso! Once you have some, try it in all of these tasty dishes:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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10 Comments

  1. Jodie Boytos says:

    This is a new standby recipe. I love sea bass and black cod and this recipe is perfect! You just pop the fish in the broiler for about 9 minutes and you have the perfect easy gourmet dinner!






  2. Albert J Dorris says:

    This was so simple and was excellent. We used it on salmon and tilapia. Really really good. I used the White miso. I am going to try the red miso on some cauliflower and broccoli. Thank you.






  3. Rose Edwards says:

    Can you please let me know how long to cook/broil salmon fillets for.

    Thank you

  4. Ron Berlstein says:

    Noticed you didn’t add the super high sodium content in the Nutrition Facts. Hope this wasn’t intentional. People suffering from hyper-tension should know that Miso and Soy Sauce is loaded with high sodium even in small amounts.

  5. Will says:

    Absolutely disgusting. Tried this with roasted broccoli and it was inedible. Think the amount of miso needs to be turned down quite a bit






    1. Alex Overhiser says:

      Did you use an aged / red miso? The flavor is a lot stronger.

  6. Londa says:

    Hi, looking forward to making this! Can you recommend a brand of Miso?
    Thanks

    1. Alex Overhiser says:

      We don’t usually have a ton of options at the standard grocery store. We’ve found Muso from Japan and Miso Master to both be good.

  7. Paul Bauer says:

    This is awesome on pork tenderloin