10 Ways to Chip Away at That Tub of Miso in Your Fridge

November 16, 2015

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:

Photo by James Ransom
  • Make miso soup, of course! And it can even be done without a recipe. Or make a heartier, slightly spicy squash-based miso soup.
  • 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.
  • Miso adds a big punch to a batch of hummus.
  • And a salty, sultry richness to creamed greens.
  • 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.
  • And it adds complexity to sweeter desserts, like these butterscotch-miso blondies, or this caramel sauce, which is perfect for vanilla ice cream.

What ingredients are lingering in your refrigerator? What do you need help using up? Tell us in the comments.

See what other Food52 readers are saying.

  • Jessica Collins
    Jessica Collins
  • Miyuki Mardon
    Miyuki Mardon
  • Janice Lawandi
    Janice Lawandi
  • Jessie and Matt
    Jessie and Matt
  • Rebekah
Writing and cooking in Brooklyn.


Jessica C. November 6, 2016
miso compound butter is dreamy on corn on the cob.
Miyuki M. November 6, 2016
also great for salad dressing on avocado salad
Janice L. November 6, 2016
So..... how long before the tub of miso expires and we have to chuck it? Does it never go bad?
Jessica C. November 6, 2016
it's a live fermented food, and it's basically stable forever. What does happen is it dries out and gets harder to combine with liquids.
Jessie A. November 29, 2015
Miso butter makes the best popcorn topping. And if you rub it on salmon (just straight miso) and let it sit for an hour or two, or wrapped in the fridge overnight, then rinse it off, s&p and then broil the salmon, it does something magical. I also add it to my instant ramen, any stir-fry sauce, most soups, and I recently used it in vegetarian chili. I love miso!
Rebekah November 18, 2015
My favorite chicken/miso recipe: https://food52.com/recipes/3296-misoyaki-roast-chicken-with-shoyu-onion-sauce
AntoniaJames November 16, 2015
+ Mirin for marinating fish? Yes, please! (Dinner on Friday. To be served with greens - name unknown - from the Asian farmers market that morning.)

And I love the idea of using it to pre-season grains and rice. ;o)