What are non-soup uses for miso?
Written by
Stella Nilsson
Reviewed by
Prof. William Dalton, Ph.D.Miso paste demonstrates extraordinary versatility a long way beyond its traditional soup applications. As a chef specializing in fermented products, I continually explore new applications for them. The creativity in your kitchen is greatly amplified if you think of miso as a flavor enhancer instead of a soup base. The rich umami flavor changes ordinary dishes into wonderful culinary experiences.
Miso adds wonderful flavor to protein marinades. The enzymes in the fermented paste tenderize meat naturally and add depth of flavor. There are many different marinades. For salmon, mix white miso with ginger and mirin. Coat chicken thighs with a mixture of red miso and garlic. Even tofu soaks up the fantastic flavor. Marinate protein overnight for maximum uptake.
Salad dressings gain a richer dimension with the addition of miso's salty flavor. Whisk together rice vinegar, grapeseed oil, and yellow miso. This creates a balanced emulsion that does not depend on excessive salt. Add some citrus peel for brightness and trail over greens and grain bowls. The paste adds body to the dressing, which can be substituted for traditional emulsifiers, such as egg yolk.
Marinade Mastery
- Combine with acids like citrus or vinegar
- Use 1 tbsp per pound of protein
- Marinate fish 30 minutes, meats 2-4 hours
- Wipe excess before cooking to prevent burning
Dressing Formulation
- Dissolve miso in liquid components first
- Balance with sweet elements like honey
- Emulsify with oils gradually
- Adjust thickness with water or broth
Vegetable Enhancement
- Mix with olive oil for roasting coatings
- Combine with tahini for dipping sauces
- Blend into hummus for umami boost
- Toss with steamed greens before serving
*Roasted vegetables* take on caramelized depth with miso glazes. Toss root vegetables with red miso diluted with oil. The paste gives a beauty to browning that also enhances flavor. Brussels sprouts become more attractive. Even cauliflower is delicious. Country roast at 400 degrees. Brown well on the edges.
Grain bowls gain new life with the addition of miso. Add yellow miso to cooking water for rice or quinoa. Mix it with tahini for sauce bases. Garnish final dishes with crumbled miso. These applications add protein-rich flavor without overwhelming, and the deep, satisfying flavor of your plant-based meals increases.
Strategically store miso to preserve its diverse applications. After opening, always store containers in the refrigerator (the vermiculite surface is there to prevent the product from setting). The flavor can be preserved for six months if it is removed each time. Miso can also be frozen, in quantities as required, for longer-term storage. Use clean spoons to maintain the freshness of flavor and the quality of the product.
Read the full article: Top 10 Miso Soup Benefits Explained
