Miso paste is one of those ingredients I often get asked about: namely, what is miso and what is it used for? Well, it’s a fantastic staple to have knocking about in your fridge, as it brings a gorgeous salty, savouriness to dishes. Most miso originates from Japan and is used in a lot of Japanese cuisine. You’ve no doubt heard of miso soup, but I also love adding this ingredient to vegetables, noodles,pasta… and even desserts, like with thisMiso Baked Cheesecake.
My silky, glossy and delightful carbonara is made even more epic, with a little help from some miso paste!
What is miso?
Miso paste is a fermented soy bean paste that’s used a lot in Japanese cooking. It’s made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don’t let that put you off – it’s a phenomenal way to add flavour to meat, fish and more. And miso soup – simply diluting some paste in hot water – is a soul-reviving hug in a bowl!
What are the different types of miso?
There are so many different varieties of miso paste, and it’s all down to their texture, how long they’re fermented for, colour and so on. The most popular imported varieties are white (otherwise known as shiro miso) and red/brown (or ‘aka miso’).
As a general rule of thumb, the darker the colour of the miso paste, the saltier and stronger the flavour, as it’s been aged for longer.I tend to favour white miso in my dishes. Sweet and mild, it’s made with a large proportion of rice and I really love what it adds to a recipe.
What does miso taste like?
Miso has a texture that’s a little like peanut butter. It’s ready to use straight out of the pack and doesn’t require any special preparation, but it’s not really meant to be eaten on its own (although no judging here!).As for that much-loved miso flavour, it’s salty, savoury, a little bit meaty and sometimes can be a little funky too… in a good way! It adds heaps of depth to a variety of dishes, but use it sparingly. You can always add more!
How to store miso
Miso paste has a long shelf life – if you follow the storage instructions. I tend to keep mine in the fridge, and I also like to press a small piece of baking or parchment paper on to the top of the miso paste to give it another layer of protection from oxidation. Also, I recommend only using clean utensils when you scoop a bit of paste out the pot so that you don’t contaminate it.
Where to buy miso
Miso paste is widely available from supermarkets – you’d typically find it near other Japanese ingredients in most grocery stores. If not, you’ll definitely find it at your nearest Asian grocer, or online.
Cooking with miso
I’m a big fan of the umami flavour that miso brings to a dish, so I’ve got quite a fewmiso recipesup my sleeve. Try this selection for starters…
FAQs
It's made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don't let that put you off – it's a phenomenal way to add flavour to meat, fish and more. And miso soup – simply diluting some paste in hot water – is a soul-reviving hug in a bowl!
How do you use miso in cooking? ›
In addition to making miso soup, you can use it as a key flavor or complementary booster. It works beautifully in salad dressings, sauces, stir-fries, roasted vegetables, grilled meats and seafood, mashed potatoes, and much more! Learn more: Ultimate Guide to Miso (including the best brand of miso, storage, etc.)
What is miso and how is it used? ›
Miso is a paste and can be mixed into sauces, dressings, batters, and soups. It can be eaten cooked or raw. Since miso is a cultured food, it's best to add it to long-cooked dishes at the end of cooking. Be careful not to boil dishes like miso soup—too much heat will kill the active bacteria in the miso.
What does miso taste like? ›
Savory is usually the word used to describe the flavor of miso. Different types of miso paste vary in intensity, but in general, you can compare the flavor of miso paste to a rich soy sauce. It's salty and concentrated with fermented hints of tanginess.
Does miso paste need to be refrigerated? ›
Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.
Can I just add miso paste to water? ›
Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that's also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health.
Is miso good or bad for you? ›
Is miso soup actually good for you? Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium.
Why is miso so expensive? ›
“Traditionally, rice miso is more expensive than barley miso, because the grain is more expensive,” explains Chung. Accordingly, wealthier merchants could afford to purchase more expensive miso made with rice, whereas farmers and townsfolk often ate miso made with millet, barley, or other common grains.
What tastes similar to miso? ›
Tamari/Coconut Aminos
Both are salty and contain plenty of the same free-forming amino acids (which create that umami flavor) found in miso. For an easy miso substitute, blend a few tablespoons of either tamari or coconut aminos with a can of cooked chickpeas. If desired, season with additional sea salt.
How do you know if miso has gone bad? ›
Miso paste doesn't have a set expiration date, but it will last indefinitely if stored in a cool, dry place. The flavor may change over time, but the paste will still be safe to eat. If you do notice a change in taste, however, it's best to discard it.
If you're looking to shed some pounds, you'll be glad to know that the nutritional profile of miso soup can support your weight loss goals. Not only is Miso soup great for digestive health but it is also low in calories, typically containing around 40-60 calories per serving.
How much miso paste to use? ›
A general rule of thumb is to use about 1 tablespoon per cup (U.S. measure, 236.5ml) or 1/4 l (250ml) but if you have a very salty red miso for example, you may need less. So when you are trying out a new miso, always add less than you think you need. It's easy to add more.
What flavors go well with miso? ›
It is especially good with rustic flavours such as alliums, root vegetables and seaweed, but it has some less likely partners, too.
- Carrot.
- Chives.
- Chocolate.
- Corn.
- Egg.
- Green beans.
- Honey.
- Pecan nuts.
Is miso soup actually good for you? Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium.
How is miso served? ›
When served at breakfast, the soup is usually served alongside rice, eggs, fish, and pickles. At lunch or dinner, miso soup is served along with the main course or enjoyed at the very end of a meal, as a way to help settle the food.
