From soups and glazes to pastas and desserts, this fermented food is the unexpected utility player you may already have in your fridge.
Key Points
- This umami-rich ingredient can transform everything from marinades to desserts.
- Chefs say the type of miso you have can help determine how to use it.
- A few simple chef-approved miso techniques can help you use it.
Fermented food is all the rage right now. The live cultures in kimchi and yogurt may support our gut health and our long-term mental acuity. One ingredient in the category people often overlook is miso. The fermented bean paste comes in many varieties, all of which contain microorganisms that have been reported to have antimicrobial and potential cancer-fighting qualities.
Because miso is fermented, it can last for up to a year in your refrigerator. That means plenty of opportunities to use up the tub, minimizing food waste by maximizing flavor. As celebrity chef and owner of Bar Rocco, Rocco DiSpiritoputs it, “Honestly, I don’t think of it as leftover miso—I think of it as tomorrow’s secret ingredient.” Because of its deep umami flavor profile, miso is incredibly versatile. We talked to five professional chefs to learn their favorite applications for the ancient ingredient beyond miso soup or glazed fish.
1. Make a Marinade
Alex Guarnaschellicelebrity chef, television host and owner of Butter restaurant in Manhattan, says miso is the base of her favorite foolproof marinade. Just whisk together 2 tablespoons of pale miso, 1 tablespoon low-sodium soy sauce, 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar. “Brush on meat, hearty vegetables (cauliflower, broccoli or squash, for example) or fish,” she says. But feel free to get creative. As long as you have a balance of savory miso and an acidic ingredient, you can customize the marinade based on what you have on hand.
2. Season Savory Dishes
DiSpirito, Guarnaschelli and chef, TV personality and author Judy Joo all advise home chefs to use miso as a neutral seasoning to add background flavor to many dishes. “I love to mix a dollop into mashed potatoes, buttered rice, hummus, or spaghetti sauce for a rich, salty umami note,” says Joo. It’s a natural with tomato sauce, but don’t shy away from it in cheese- or butter-based sauces, either.
DiSpirito says that putting a teaspoon or two of miso in rich comfort fare like mashed potatoes or mac and cheese, as well as bean purees, “adds incredible depth without announcing itself.”
3. Add It to Butter
Michelin-starred chef and partner at Salt + Ash at Hawks Cay Resort, Jeremy Fordsays to blend miso into butter to amplify the butter’s salty, umami flavor. However, he cautions, “Taste before adding more salt since miso is naturally well-seasoned.” That butter is great on corn, but “also adds great depth to roasted vegetables and caramelized mushrooms,” he says.
4. Use it Instead of Butter
Miso mixes well with butter, but Guarnaschelli says that in some applications, you can also use it as a butter substitute. “Whisk a spoonful of pale miso in place of butter to finish off a sauce in a creamy, rich way that is dairy-free,” she advises.
5. Enhance Your Dessert
Joo, who is Korean-American, grew up with Korean doenjang in her fridge, which she describes as “funkier, earthier, and chunkier” than miso. Her favorite tip for both? “Don’t limit it to savory food. A spoonful of miso or doenjang in caramel, chocolate desserts or cookie dough adds a salty, savory edge that makes everything taste more complex.” Guarnaschelli agrees. “Put a drop into your caramel sauce and watch your world change,” she shares.
How Chefs Match Different Types of Miso to Different Dishes
When planning your meal, it’s important to remember what kind of miso you have in the refrigerator. “The general rule is to pair lighter miso with lighter food and darker miso with heartier food. White (sweeter, milder) miso is lovely with fish, while red miso stands up to heavier items like meats and richer braises,” says chef Michael SchulsonCEO and founder of Schulson Collective and the new Double Knot NYC.
Meanwhile, yellow miso is a great middle ground that’s ideal for soups and glazes, says Joo. And doenjang? “It sits at the boldest end of that spectrum for me—more pungent and savory than even red miso—so I use it where I want serious depth: stews, bold marinades or dressings that need real backbone,” she says.
Chef Tips for Cooking with Miso
- Expand How You Think of Miso: “Stop thinking of miso as a Japanese ingredient,” cautions DiSpirito. ”Think of it as a chef’s seasoning. I use it anywhere I want more savory depth—from Caesar dressing and barbecue sauce to roasted vegetables, pasta sauces, and even chocolate desserts. It’s one of the most versatile ingredients in my kitchen.”
- Cut the Heat: “Add it at the end [of cooking]off the heat. Miso (and doenjang) are alive with beneficial bacteria and delicate nuanced flavor—boiling them hard mutes both. Stir it in at the last minute for soups and sauces,” explains Joo.
- Thin it Out: “Dilute the miso with hot water and dose it into your food in a milder liquid form,” says Guarnaschelli. Schulson agrees, stating, “Miso is thick, so loosen it with soy, water, mirin or a similar liquid so it blends evenly into whatever you’re making.”
- Watch the Salt: “Balance the salt,” adds Schulson. “Miso is quite salty, so build around it with something sweet and something that isn’t salty, rather than adding more salt to the dish.”
Our Expert Take
A container of miso is your ticket to dozens of sublime meals. It’s easy to go beyond traditional uses with this utility player. “Worry about your leftover chicken or vegetables in your crisper drawer. With the miso? Don’t do anything! Wrap it in plastic and let it hang out,” jokes Guarnaschelli of the ingredient’s staying power. But chances are, if you use these chef tips, your miso won’t last very long in your fridge after all.
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