3 Delicious Ways to Use Miso Paste

3 Delicious Ways to Use Miso Paste

Did you know there are endless ways to use miso paste in your cooking? (aside from miso soup) There are a few different types of Miso; White Miso (Shiro Miso shee-roh mee-soh), Yellow Miso (Shinshu Miso shin-shoo mee-soh), and Red Miso (Aka Miso ah-kah mee-soh). The fermentation time varies depending on the type of Miso, affecting the colour and altering the flavour. One of our favourite types of Miso is the Shiro Miso, a lighter and mellow version, great for dressings, sauces, soups, glazes and even desserts!

If you are curious about Shiro Miso or want to add a little umami into your life, check out these simple recipes using Shiro Miso, which we now carry in our shoppe:

Miso Chocolate Chip Cookies

Recipe by Jeri Mobley-Arias

Ingredients: 7 tbsp unsalted butter, room temperature
  • 1/3 cup sugar**
  • 2/3 cup light brown sugar
  • 1 ½ tbsp white miso paste**
  • 1 ½ tsp vanilla extract**
  • ¼ tsp kosher salt**
  • 1 large egg
  • 1 ¼ cup all purpose flour**
  • ½ tsp baking soda**
  • 5 oz dark chocolate chunks, chopped into small pieces (or your favourite chocolate chips**)
  • Flakey sea salt for topping (optional)
  • ** Can be purchased in our refill shoppe!


    1. Add butter, sugars, miso paste, and salt to the bowl of a stand mixer. Combine until the ingredients resemble a creamy texture.

    2. Add the egg and mix well.

    3. In a separate bowl, stir flour and baking soda, and sift over the wet ingredients.

    4. Fold into batter using a spatula, and combine well. Do not overmix.

    5. Fold in your choice of chocolate. Cover the mixing bowl and refrigerate for 1 hour. Best if left overnight.

    6. Preheat the oven to 350 degrees F. Scoop about 2 tbsp of the cookie dough, shape a ball and place on a parchment paper-lined baking sheet. Be sure to space them apart as they will spread.

    7. Bake on the center rack of the oven for 12-14 minutes or until the edges are a light golden brown.

    8. Remove from the oven and let cool completely.


    Easy Miso Glaze

    Recipe by Sonja Overhiser

    • 2 tbsp light miso**
    • 2 tbsp soy sauce (or tamari/coconut aminos)**
    • 1 tbsp rice vinegar**
    • 1 tbsp sugar (or maple syrup/honey)**
    • ¼ tsp sriracha
    • ¼ tsp kosher salt**

    ** Can be purchased in our refill shoppe!


    1. Whisk the ingredients together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay.)

    2. Use this glaze for fish, tofu, tempeh or vegetables.


    Miso Butter Brothy Beans with Scallions

    Recipe by Naturally Ella

    • 1 tbsp butter
    • 3-4 scallions, thinly sliced whites & greens
    • 1 cup cooked white beans**, in their broth
    • 2 tsp light miso**
    • 1-2 tsp lemon juice
    • Freshly cracked black pepper**

    ** Can be purchased in our refill shoppe!


    1. Melt butter in a small skillet. Add the sliced scallions and cook until soft and just starting to brown.

    2. Add in the beans with their broth. You can add more bean broth, or vegetable broth if needed. The broth should resemble a thin soup, you may have to add in ¼ to 1/2 cup.

    3. Bring the mixture to a boil, reduce to a simmer, and cook until the liquid has thickened. You still want this to be a bit brothy.

    4. Remove the skillet from the heat and stir in the miso and lemon juice. Taste and adjust as needed. Serve with black pepper and crostini (optional).

    Posted by Ryliegh on 3/14/2023 to Recipes