The Umami Powerhouse

3 miso side dishes to impress your guests

Miso is one of those ingredients that makes everything taste better. This fermented soybean paste has been a staple in Japanese cuisine for over a thousand years and refined into the complex condiment we know today. With its savory funk and deep umami, it has the power to elevate even the simplest dishes into something memorable. Here are three miso side dishes to try for hosting season that showcase just how versatile this fermented paste can be:

Miso Potato Stacks:
Golden, caramelized edges with a soft interior, these potato stacks are textural heaven. Thin slices of potatoes are coated in a buttery miso sauce then roasted until golden brown and perfect. You will 100% need to make extra for your guests!
Miso Butter Onions:
The simplicity of this recipe is what makes this so special. It essentially only requires four ingredients but it’s the technique that results in sweet, glossy perfection. Truly a perfect side to go with any mains like grilled meats or carbs.
Miso Braised Shallot Dip:
This is a wonderful appetizer that’s elegant yet flavor-packed. Shallots are gently braised in a butter and balsamic vinegar bath until softened then topped over a bed of lemon-y yogurt dip. Just make sure you have extra bread or crackers on hand because you’ll need it to mop up every last drop!

Miso Potato Stacks
Serves 4
Ingredients:
4-6 medium russet potatoes, cut into ⅛ inch thick slices
1/2 cup unsalted butter, melted
3 tbsp white miso
1/2 cup grated parmesan cheese, plus more for sprinkling
Neutral oil, for brushing muffin tin
Salt and pepper, to taste
Fresh herbs, for garnish

Method:
Preheat oven to 375 deg F.
Cut potatoes and set aside.
In a large bowl, add butter, miso, parmesan cheese, salt and pepper.
Place potatoes in the bowl and toss to coat evenly.
Stack the potato slices into each muffin tin all the way to the top. Potatoes will shrink as they cook.
Cover with foil and place in oven.
After ~30 minutes, remove foil and increase to 400 deg F.
Bake for another 15 minutes or until potatoes are golden brown.
Run a butter knife along edges of each stack to release them from the tin.
Serve hot with a sprinkle of parmesan cheese and fresh herbs.

Miso Butter Onions
Recipe adapted from Yotam Ottolenghi
Serves 4-5
Ingredients:
4 small onions
4 tbsp unsalted butter, melted
¼ cup white or red miso
2 ¼ cup warm water

Method:
Preheat oven to 500 deg F.
Half onions lengthwise. Discard skin.
In a bowl, whisk together butter, miso, water.
Place onions cut side down on heatproof dish.
Pour in miso mixture. Baste well.
Cover with foil and bake for 30-35 mins.
Flip onions over and baste again.
Bake uncovered for another 30-35 mins until softened.
Transfer onions onto serving bowl. Pour sauce on top.
Garnish with parsley.
Serve hot as a side dish.

Miso Braised Shallot Dip
Recipe adapted from Carolina Gelen
Serves 3-4
Ingredients:
2 cups shallots, peeled and quartered
4 tbsp butter
1 tbsp balsamic vinegar
1.5 - 2 tbsp white or red miso

Spread:
2 cups greek yogurt
2 tsp lemon juice
1 tsp lemon zest
Salt and black pepper to taste
Fresh herbs, for garnish

Method:
In a pan, melt butter over medium heat. Add in shallots (cut side down) until browned.
Add balsamic vinegar and pinch of salt. Let cook until softened and sauce has thickened.
Remove pan from heat and add in miso. Stir to mix well.
In a bowl, mix together yogurt, lemon juice, zest, salt and pepper.
When ready to serve, spread yogurt mixture on serving plate.
Add shallots in the center and drizzle sauce all over.
Garnish with fresh herbs.
Serve with toasted bread or crackers. Enjoy!

Whether you’re hosting a dinner party or simply looking to add something special to your weeknight table, these three miso dishes prove that impressive doesn’t have to mean complicated. Each one highlights a different side of miso’s versatility: the caramelized crispness of the potato stacks, the melt-in-your-mouth sweetness of the butter onions, and the silky richness of the braised shallot dip. Keep a tub of miso in your fridge and you’ll always have the secret weapon on your side!