Made by fermenting soybeans with salt, rice fungus kōji, and sometimes rice or barley, miso paste imparts a salty, umami-packed punch to soups, salads, roasted vegetables, and more.
Miso comes in a rainbow of colors, from sweet-and-salty white to salty-funky brown. You can substitute one miso paste for another in these recipes, but take note that the darker a miso, the more savory it’ll be.
Miso Soup with Scallions and Shiso
SALMON, SCALLION, AND ENOKI MUSHROOM FOIL YAKI
Noodles in Dashi with Miso-Coated Pork Belly
Broiled Spaghetti Squash with Walnut-Miso Glaze
Soba Noodle Salad with Miso and Grilled Prawns
Clam, Leek, and King Oyster Mushroom Foil Yaki
Garlic and Red-Miso Porterhouse
Prawns with Edamame Slaw and Carrot Miso Sauce
Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)
Sweet Miso Corn Cakes with Basil Parsley Pesto
Braised Pork Belly with Leeks and Ginger