Substitute 'white miso' paste for 'miso dashi' paste?
I'm making an asian inspired burger recipe and the sauce asks for white miso paste, but I have 'miso dashi'. Can I use it as a substitute? Or should I shell out for the right thing?
Here's my recipe: https://www.makegoodfood.ca/en/recipe/beef-shiitake-burgers-8
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