I moved out of my last apartment with a plastic tub of miso; that tub is currently loitering in the back left corner of the fridge in my new apartment, commiserating with its neighbors, a pint of tahini and a bag of ground flaxseed that, similarly, I have not been giving the attention they deserve. How best to chip away at the miso? I asked the community for their ideas—and here's how they wisely use theirs:
Make a miso dressing for salads and roasted vegetables. Ivorygalny uses a combination of miso, soy sauce, rice vinegar, flavorless oil, garlic paste, and a tiny pinch of sugar in hers.
HalfPint uses miso as a marinade for fish (plus, she says, some marinades use as much as half a cup, which is good news if you're trying to clean out the fridge). She likes this recipe, and we like this one.
Blend a bit of miso with some softened butter and slather it on everything—like toast soldiers, cooked vegetables or hot pasta or rice.
In fact, Niknud will add a bit of miso to the water in her rice cooker or pasta pot to pre-season her grains.
And AntoniaJames makes a peanut-y sauce of miso, peanut butter, soy sauce, and lime juice for tossing with noodles. She likes to save some of these noodles for breakfast, and tops them with a runny fried egg.
Miso also makes a good sweet-salty breakfast when stirred into oatmeal.