Miso butter is a great umami-packed condiment to have stashed in your fridge for those last-minute seasoning adjustments when your food needs an extra boost of flavor. This adaptable recipe can be made dairy-free, vegan, and even soy-free.
Things don't get much easier than this right here. For something so uncomplicated, it packs a serious flavor punch.
What is Miso?
Miso is a traditional Japanese seasoning that's made by fermenting soybeans or chickpeas (soy-free) with sea salt and cultured grains (koji). This yields a salty condiment with a rich, complex, umami flavor.
Types of Miso
The most common types of miso are white, yellow, and red, but the flavors vary from color to color and are often used for different things:
- White miso - mellow and slightly sweet, making it great for soups, sauces, marinades, and dressings.
- Yellow miso - more intensely flavored than white miso, yet still mild, which makes it great for soups and sauces.
- Red miso - the most concentrated, salty, fermented flavor, which makes it great for heartier foods like meat or tofu.
Important to note: although miso is typically cultured with rice, it can also be cultured with barley. My favorite brands are Miso Master Organic (which also has a soy-free option) and Cold Mountain Miso. Both of these brands clearly label their products gluten-free.
How to Make It
To make, simply combine white (or chickpea) miso with room-temperature butter and together with a fork until well combined.
Alternatively, if you want to make a larger batch, you can use a food processor. This will give it a whipped texture.
Substitutions & Variations
Please remember recipes are just a starting point
How can you make this miso butter more tailored to you? Here are some ideas...
- Make it dairy-free and vegan - use dairy-free butter such as Miyoko's or soy-free Earth Balance, or any brand you like.
- Make the flavor more concentrated - swap out the white miso for yellow or red.
- Make it soy-free - use chickpea miso instead. It's very similar in flavor to white miso.
- Add-ins - roasted garlic, grated ginger, fresh lemon juice, lemon zest, fresh herbs, etc.
What To Eat It With
- Lemon Zucchini Risotto with Miso Butter
- Smear on a baked sweet potato
- Lather it on top of crispy smashed potatoes
- Add to a plate of potato asparagus salad.
More Homemade Condiments to Try
- 4 tablespoon dairy-free butter or regular
- 2 tablespoon white miso or chickpea miso for soy-free
- Let the butter comes to room temperature.
- In a small bowl, mix the butter and miso with a fork until well combined.
- Store in the fridge until ready to use.
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