The Miso Chronicles

a guide to using this powerful ingredient + 4 miso recipes for any time of the day

If you were to ask me for my favorite condiments to cook with, miso would definitely be at the top of the list. This popular ingredient used in Japanese cooking and beyond offers a complex, savory taste that adds that extra oomph to your dishes. Whether mixed into sauces, glazes, marinades, or soups, miso transforms ordinary meals into extraordinary culinary experiences.

On its own, miso packs a huge punch, which is why it's best to combine it with other ingredients for balance. The possibilities with this fermented paste are truly endless. Most of the time, I fold miso into whatever I'm cooking for an extra depth of flavor—there are really no rules when it comes to experimenting with it.

Important Tips for Cooking with Miso
One crucial tip I want to share is to never let your miso burn. Since it's typically made from soybeans, miso can burn quickly when exposed to high heat. For this reason, I tend to add miso toward the end of the cooking process.

Additionally, miso contains good-for-you bacteria that contribute to its health benefits. Boiling or cooking miso at high temperatures will kill these beneficial microorganisms, so adding it later in the cooking process preserves both its flavor and nutritional value.

Different Type of Miso: Sweet to Savory
There are several different types of miso ranging from sweet to savory. Their flavor profiles vary based on the percentage of soybeans used and the fermentation period.

White Miso (Shiro Miso)
White miso has a mild taste and is the most commonly found variety in grocery stores. It's fermented for the shortest amount of time, resulting in a more subtle flavor profile compared to other varieties. If you're new to miso, this would be an excellent option to start with. Its sweeter taste makes it ideal for dressings, marinades, or even desserts (for a slight savory punch).

Yellow Miso (Shinsu Miso)
Yellow miso is a bit bolder but still has a light, earthy taste. Characterized by its yellowish-light brown color, it's incredibly versatile and can be used in practically any recipe. I love incorporating it into soups, glazes, and condiments—miso mayo is a particular favorite of mine!

Red Miso (Aka Miso)
Red miso offers a deep umami flavor and comes in a dark reddish-brown color. It has the most intense flavor compared to white and yellow varieties, so remember that a little goes a long way—always taste as you go when cooking with red miso. It's best used in heartier dishes like braises or stews and pairs beautifully with pork, beef, and other robust meats.

Experiment with these different types to discover your own favorite applications and preferences. The world of miso is vast and delicious—enjoy exploring it! Miso can be found in most Asian supermarkets but our favorite is locally made by our friends, Shared Cultures. (Transparently, I work with Shared Cultures to create miso recipe videos for their page but I was not required to do this post. We really just love their products and story!) Their misos are small-batch, handmade with love, and feature seasonal flavors like wild foraged leeks, corn miso, and so much more.

Below are some of our favorite recipes using miso:
Breakfast: Miso Tahini Spread on Egg Toast
Lunch: Miso Ginger Salmon
Dinner: Brown Butter Miso Charred Cabbage
Dessert: Miso Basque Cheesecake

Miso Tahini Spread on Egg Toast
This breakfast toast is a great way to get your morning started. The miso tahini spread adds layers of flavors to the toast–nuttiness from the tahini, umami depth from the miso, and slight tang from the rice vinegar. I love using it on toast or even crackers on a charcuterie board! I usually eyeball the measurements for the spread so feel free to adjust to your taste.

Ingredients:
2 tbsp tahini
2 tbsp white miso
1-2 tbsp water (depending on your preferred consistency)
1 tsp rice vinegar
Small drizzle maple syrup (if tahini is bitter)

Method:
Mix all the ingredients together until lumps are smooth.
Use the spread on toast, crackers, or pretty much anything else. Enjoy!

Miso Ginger Salmon
This miso ginger salmon comes in handy for a quick, satisfying meal. It only takes about 15 minutes and is bursting with deep umami flavors. To balance out the savory flavor, orange juice and zest is added to the sauce for a punchy flavor.

Ingredients:
3-4 salmon filets (1-1 1/4 lbs)
3 tbsp white or yellow miso
1 tbsp maple syrup
2 tsp soy sauce
2 cloves garlic, grated
½ tsp grated ginger
1 tbsp orange juice
1 tsp orange zest

Method:
Pat salmon dry and place on a baking sheet (skin side down).
Mix together the miso, maple syrup, soy sauce, garlic, ginger, orange juice and zest.
Spread mixture all over the salmon.
If you have time, let sauce marinate for 15-30 minutes.
Broil for 7 mins or until cooked through.
Serve with rice and a side of veggies. Enjoy!

Brown Butter Miso Charred Cabbage
Cabbage reveals its full potential when charred to perfection then dressed in this brown butter miso glaze. The results are the perfect balance of umami and caramelized sweetness. Sometimes all an ingredient needs is the right preparation to truly shine!

Ingredients:
1 medium cabbage, about 2 lbs
4 tbsp extra virgin olive oil
4 tbsp unsalted butter
2 tbsp white or yellow miso
Juice of ½ lemon
S+p to taste
¼ cup walnuts, roughly chopped
Scallions, for garnish

Method:
Cut cabbage in half through the core. Then cut the halves into 3 wedges while keeping core intact.
Heat oil to medium high heat on cast iron skillet and add cabbage, cut side down.
Press down to maintain contact on pan to help brown each side.
Cook each side about 4-5 minutes.
Season with s+p.
Transfer cabbage to plate.
Wipe pan and add butter over medium heat.
Cook for a few minutes until brown bits appear. Stir occasionally.
Transfer butter to bowl and add in miso and lemon juice. Mix well.
Spoon sauce all over cabbage.
Add walnuts and scallions on top. Serve hot. Enjoy!

Miso Basque Cheesecake
Treat yourself and your loved ones to this decadent miso basque cheesecake. Basque-style cheesecake is known for its caramelized top and creamy inside. The addition of miso adds a savory, umami depth that balances the sweetness. Side note, this recipe fits into two mini Dutch ovens which also brings me a lot of joy.

Ingredients:
1 cup full fat cream cheese, room temp
⅓ cup sugar
1 tbsp corn starch
1/2 tsp vanilla extract
1 large egg, room temp
½ cup heavy cream
1 tsp white miso

Equipment:
Electric mixer
2 mini Dutch ovens

Method:
Preheat oven to 450°F
In a bowl, add cream cheese. Beat with mixer until creamy.
Add sugar, corn starch, vanilla extract, and miso. Mix until smooth.
Add in egg and heavy cream. Mix until combined.
Strain mixture through a sieve to get it extra smooth (optional).
Line the mini Dutch ovens and divide batter evenly between the two.
Bake for 16-18 minutes until tops are deeply caramelized. Center will be slightly jiggly.
Let cool before serving (we prefer it the next day from the fridge). Enjoy!

Whether you're a seasoned chef or just beginning your culinary adventures, adding miso to your pantry will revolutionize your cooking. Start with white miso if you're a beginner, then gradually explore yellow and red varieties as you become more comfortable with its unique properties. Store your miso paste in the refrigerator where it will keep for months, allowing you to experiment with countless dishes. Please leave a comment and share your favorite ways to use miso in your dishes. If there’s a particular miso recipe you’d like us to try, feel free to share with us. Thank you for reading about our Miso Chronicles!