ELIZABETH CECIL
Recipes

21 Ways to Cook with Miso

Give your soups, stews, and steaks a salty, umami-packed punch

By SAVEUR Editors


Published on January 14, 2016

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.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.