How to Use Miso ~ miso is a Japanese seasoning made from fermented soybeans. It’s a living, cultured, food, full of beneficial bacteria and countless health benefits — and it’s been used in Japan for literally thousands of years. I’ll show you how to use miso, and more importantly, why you should use it!
I love using miso, especially during the cold winter months. But because it’s a living food, you don’t actually cook it, otherwise you might lose some of those amazing health benefits, so that means it’s always fast and fresh. It has a unique umami flavor — savory umami is called the ‘fifth taste’, coming after salt, sweet, sour and bitter. It’s associated with meaty, savory flavors, and things that are fermented and aged — a couple of foods that have a natural umami flavor are Parmesan cheese and Shitake mushrooms. Miso adds that unusual dimension to lots of different dishes, but soup is one of the most popular.
You’ll find miso paste in the refrigerated section of your grocery store, usually with other Asian ingredients like tofu and wonton wrappers. It comes in a range of colors from pale yellow (above) to deep reds and brown. It can be a little confusing because sometimes it’s made with rice, barley, or other grains. and they can be labeled with various names. And of course sometimes you’ll find imported products with Japanese packaging. A simple way to navigate buying miso is to go by the color. The paler colors (‘white’ or ‘Shiro’) are lighter and more subtly flavored, so if you are new to miso, start there. All miso will give you great health benefits, so you can experiment with any one you like. Once opened, a package of miso will last at least a year in the refrigerator.
Miso is not only delicious, it has huge health benefits. It’s a complete protein, boosts the immune system, lowers cancer risk and blood pressure, and aids digestion, just to name a few. I made this Alphabet Miso Soup with Shiro, or white, miso paste. It’s a perfect choice for newbies because of its sweet mellow flavor, and I love it in this energizing, ‘feel better’ soup.
The Japanese use miso as commonly as we use salt or ketchup, but honestly I think the way you’ll get the most use out of it is in simple soups and salad dressings. Here are some of the ways I’ve used it ~
This is the classic, the one you get as a starter in every Japanese restaurant. You can go minimalist, like I did, or load it up with more veggies and tofu. Either way it’s soothing and nourishing.
VEGETABLE SALAD WITH MISO DRESSING
Miso is a natural addition to dressings, since it will be used raw it maintains all its healthy qualities. Whisk it into marinades and glazes, too.
MISO RAMEN WITH SHITAKE AND CHICKEN
This is a high protein meal with so much going on, it’s a feast of flavors, textures, and colors. I use red miso paste in this dish for added depth.
Miso is the original instant soup – this Miso Wonton Soup can be thrown together in minutes, using frozen wontons.
I’m not sure I’ve ever had miso and, if I have, it was probably in a restaurant. What a wonderful, informative post and I am going to look for it the next time I shop! Thank you, Sue!
I love ordering miso soup but have never made it at home.. now you’ve inspired me, and just in time for the rainy week ahead!
Oh I know, we’re battening down the hatches 🙂
Great information about miso! My daughter loves miso, so I try to cook with it as often as I can. I love the flavour, too!
Hi Sue, miso is still pretty new to me only used a few times, but I have a soup coming up this month that will be using miso, thanks for the informative post. Wishing you the best!!
It does have an unusual flavor, and I think I love it best in soups where it mellows out. Thanks for stopping by Cheri.
I came upon miso in the 80’s as a “health food” and was lucky enough to be taught the range of flavors available from a Japanese cook in the 90’s!! You hit the nail on the head with the color comment!
The only thing I would add is that experimenting with stocks that “match” the miso can be so fun and exciting! Thanks for a great Winter post!
Oooh, great comment Joy, you are so right about the possibilities of mixing and matching different stocks to different misos. I’ll have to play around with that in my next miso recipe.
I am going to pin everyone of these recipes – they all look wonderful! I do love Miso but often forget about it. Thanks for the great over-view – and reminder of the health benefits. Going on my list and I have to try that dressing. Thanks so much – have a lovely week.
Hello, Sue, from Washington State where it’s snowing and 16 degrees. Hope you’re warm and comfy where you are. Thanks so much for the lovely recipes. I read your blog regularly and enjoy it very much. A friend gave me a Japanese Hot Dish cooker which is, basically, a gas cooking plate with a lidded ceramic casserole dish that sits on top of it. The Japanese use this often in the winter because many have no form of central heating as we know it here. Their homes are heated with electricity, for the most part (electric carpets, blankets, wall heaters, etc.) So having a little fire burning in the middle of the table during dinner, plus the electric carpet underneath, is a great thing. They cut and prepare all the foods in advance and do the final cooking at the table.. Your recipe for Ramen Noodle Miso Soup is perfect for this set up. I love miso so much and am glad to hear your views on it. I recently bought a tofu maker and plan to use it soon. Tofu is a magical protein addition to the miso soup meal, either in the soup or as a side dish with dipping sauce. The Japanese have vegetables they use regularly that we have never even heard of. Fortunately, we can get the mushrooms, bok choy and Napa cabbage here easily so we can duplicate many of their simple, nutritious recipes. Happy New Year. Come over and see us at Prairie Cottage Corner when you have a minute.
Thanks so much for the nice comment Kathie, the info about the Japanese is fascinating, and even though I am in Southern California, it’s pretty cold, and that electric carpet sounds pretty good right now! — I also just got a tofu maker and can’t wait to try it out 🙂
I love that first picture so much!
I always love miso soup at restaurants, but have yet to make it at home.. I don’t know why!!
Thanks Cathleen – I was the same way, always loved it at restaurants…and the great thing is you can get so creative with it at home.
Your “yum” photo had me smiling my way through the entire post! 🙂 I really appreciate the miso lesson and recipe ideas. I have bought miso many times in the past for a single recipes and then…..it sits there in the back of the fridge for ages until I eventually throw it out. Perhaps this time I will use it all!
I hear you, the same thing happens to me…it’s good to know that it lasts a reaaaallly long time 🙂
Sue..I was always intimidated to buy it as I literally knew nothing about it.
I’ll take the light step now;) I bet it’s good in many things.
Thanks.
And all the best this year~
Have fun with it Monique!