What to CookIngredientsJapanese CookingPantry

12 Ways to Bring Punchy, Salty Miso to Every Meal

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

If your spring cleaning itch is spreading from the house at large to the contents of your refrigerator, your thoughts may already have wandered to the tub of white or yellow or red miso (or all three) in the fridge's back corner. It's in there getting nervous for you to reach back and snatch it out.

Which you should do. Miso's good for a lot more than soup (though it's very, very good for soup), and you can put its salty, punchy muscles to work in every meal of the day: Put it in your morning oats, your marinades, your tofu glazes, your slaws. Reach into the fridge and snatch out the miso—and make these:

Advertisement

White Miso

Miso Caramel
Miso Caramel
My Favorite Vegan Mac and Cheese
My Favorite Vegan Mac and Cheese
No-Frills Miso Dressing
No-Frills Miso Dressing
Trent Pierce's Miso-Creamed Kale
Trent Pierce's Miso-Creamed Kale
Sesame-Miso Asparagus and Tofu Salad
Sesame-Miso Asparagus and Tofu Salad
Miso Hummus
Miso Hummus
Six-Minute Eggs with Miso Butter Toast
Six-Minute Eggs with Miso Butter Toast

Yellow Miso

Miso-Maple Roasted Roots
Miso-Maple Roasted Roots
Miso Butterscotch Bars
Miso Butterscotch Bars

Red Miso

Miso Black Cod
Miso Black Cod
Miso and Honey Butter–Roast Chicken
Miso and Honey Butter–Roast Chicken
Miso Marinated Flat Iron Steak with Yuzu Kosho
Miso Marinated Flat Iron Steak with Yuzu Kosho

Where do you put miso to use? Share your ideas—soupy and otherwise—with us in the comments.

Tags: miso