Made by fermenting soybeans with salt, rice fungus
, and sometimes rice or barley, miso paste imparts a salty, umami-packed punch to soups, salads, roasted vegetables, and more. kōji
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.
This clean-tasting, simple miso soup from chef Chris Fischer is made with dashi, a fish broth reinforced here with kombu and bonito flakes.
Get the recipe for Miso Soup with Scallions and Shiso »
Your new favorite way to cook salmon: with Asian sauces, scallions, and enoki mushrooms, all wrapped up in a foil pouch.
Edamame beans make this sandwich a protein-packed meal while sesame-chile oil gives it a kick.
Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds.
We developed this compound butter to accompany a gleaming Grilled Seafood Tower, but it works as well simply tossed with boiled noodles as a simple weeknight pasta dinner. Get the recipe for
It’s rare that we encounter spaghetti squash
not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles.
Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »
“Sardines” and “miso soup” probably don’t go in the same sentence very often, but here they make a great pair.
Get the recipe for Sardine Miso Ball Soup »
Roasting scallions brings out their sweetness—finished with a tangy miso dressing, this surprising, simple dish makes a great appetizer or side.
Clams, leeks, and king oyster mushrooms get cooked in a foil pouch that resembles a Jiffy Pop.
Get the recipe for Clam, Leek, and King Oyster Mushroom Foil Yaki »
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Get the recipe for Garlic and Red-Miso Porterhouse »
This sauce has an intense umami flavor and a mustardy zing.
Seaweed Salad with Orange and Macadamia Nuts
Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of
Appellation restaurant in Barossa, Australia. Get the recipe for Prawns with Edamame Slaw and Carrot Miso Sauce »
Crispy Pork Belly with Persimmons
Mushrooms get cooked in a foil pouch with Asian sauces in this effortless “one-foil” dish.
Get the recipe for Mixed Mushroom Foil Yaki »
Get the recipe for Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru) »
The addition of sweet white miso updates a traditional corn cake recipe, perfectly balanced by a zesty topping of pesto.
Awamori, a lightly sweet rice distillate, is used to blanch and cook—as well as coat—tender pork belly, resulting in a sticky, umami-rich sauce.
Get the recipe for Braised Pork Belly with Leeks and Ginger »
Spinach and Tofu Salad with Peanut–Miso Dressing