These miso recipes feature all the best ways to use this flavor-packed paste! It makes kitchen magic in stir fries, ramen, and even…pesto.
Got miso paste and want to use it? Miso is a kitchen magic trick: it makes everything it touches irresistible. It’s a Japanese fermented soybean paste that’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. There are many different types of miso: and they all taste different! Yellow miso, white miso, red miso, dark or brown miso offer lots of variation in flavor.
Here are all the best miso recipes for using this magical ingredient! It’s often used in Japanese-style recipes like miso salmon and miso ramen, but you can think outside the box too. You can even use it to mimic a cheesy or meaty flavor in vegan recipes, like our favorite vegan basil pesto! There’s almost nothing that miso doesn’t make a little better.
And now…10 great miso recipes to try!
More ways to use miso
Didn’t find what you were looking for in these miso recipes? Here are a few more ways you can use miso paste in your cooking:
- Add it to peanut butter cookies
- Swirl it into Korean ramen
- Add a dollop into mashed potatoes
- Whisk a bit into salad dressing
- Add a smear to spicy mayo
Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.
- 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
- Freshly ground black pepper
- 2 tablespoons light or yellow miso
- 2 tablespoons soy sauce (or tamari or coconut aminos)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar (or maple syrup)
- 1/4 teaspoon Sriracha hot sauce
- 1/4 teaspoon kosher salt
- Optional garnish: Sliced green onions, sesame seeds
- Let salmon rest at room temperature for 20 minutes.
- Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
- Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
- Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.
- Category: Main Dish
- Method: Broiled
- Cuisine: Asian inspired
Keywords: Miso recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.