Miso paste is a must-have in my kitchen. It’s that ingredient that is always on the shopping list when I am doing my grocery shopping, and I use it for almost every dish. I was feeling a little under the weather recently, and as my granny would always say, what’s better for such than a soup? I decide to whoop myself a quick soup, but when I reach the fridge for the main ingredient, miso paste, I could not believe my eyes. The paste had run out! Soup without miso paste is equal to no soup. In my desperation, I roam every grocery store in my neighborhood, but it seemed to have run out. I was not ready to give up, just not yet! I try online platforms for this exotic paste, but it seems like everyone decided to buy it all on the same day. It was out of stock! The only option left is to find a substitute. What is a good miso paste substitute? I was very eager to find a miso paste substitute that would guarantee the same great flavor. I decided to go online to search for worthy alternatives. Here is everything I gathered. If you are in the same situation, read on for great insights on everything miso pastes substitute and more!
What does miso paste taste like?
We cannot determine the best miso paste substitutes if we have no idea of how this paste tastes. So, let’s tackle a few questions.
What is miso paste?
Miso means fermented beans in Japanese as the delicacy is native to Japan and China. Miso paste is made from fermenting soybeans mostly and other ingredients such as wheat, barley, and similar grains to create different flavors. Rice is also added in the fermentation process for an exquisite, intense flavor. Salt and koji, which is a fungus, are also included in the making of the paste. Yeats or kobo facilitates the fermentation process, depending on the time it takes. Miso paste can transform the dish to a whole new level thanks to the flavor.
History has it that miso was invented by Japanese monks who were bound on adding flavor and particularly savory or umami flavors to vegetarian food. Miso taste like any other fermented food with a tangy smell. Since salt is used in the fermentation process, miso has a savory taste. The time taken to ferment the miso will determine the strength of the flavor with the flavors ranging from very savory to a mild sweet. The color of the miso is also determined by the fermentation process, with the colors ranging from red bean to light yellow.
The texture of miso paste is also very much like peanut butter. Its smooth and soft texture. Although miso is not appropriate as a stand-alone dish, you can taste it a little to determine its flavor before using it in a recipe. Please note that different kinds of miso have their distinct flavor, and learning the difference will ensure you are doing your dishes justice.
Miso paste is a source of antioxidants, dietary fibers since it uses whole grains such as barley and buckwheat and proteins. With that knowledge in mind, here are some of the closest substitutes of miso paste.
Miso paste substitutes
- Soy sauce– this is your best bet when you have run out of miso paste. The two are almost “twins” soy sauce is also made from fermented products as with miso. It’s made from fermented soybeans like most of the miso varieties. As for the flavor, soy sauce fits perfectly in those shoes. The sauce comes a salty flavor providing a similar umami flavor typical of miso. What we love about soy sauce is that it offers similar nutrients for that of miso sauce. It’s also great for vegetarian dishes since it contains zero animal products. So, if you are vegan who cannot say no to miso, soy sauce makes an excellent substitute. Soy sauce, however, has a fragile consistency compare to miso paste. It may, therefore, be unsuitable for some recipes, but it works for soups and recipes that do not emphasize consistency. Soy sauce may also present a problem where color is a problem. Soy sauce may make the dish darker than necessary, especially if it needs yellow or white miso. In such a case, you can opt for light soy sauce or use the very minimal amount in the recipe. Soy sauce is also saltier than miso, so you want to bear that in mind while using it.
- Vegetable stock– what better to substitute miso paste than healthy, natural vegetable stock? The point we are aiming for when substituting is to obtain the same taste and ingredients as well as the health benefits. Vegetable stock paste is made from vegetables, herbs, and umami seasonings, which are varied depending on the flavor you are going for. What we love about vegetable stock is that you can change umami seasoning to match that of miso paste. You can also create the thickness of the paste, depending on the recipe or dish you are preparing. Vegetable stock paste is excellent because of the flavors it incorporates. There is no part of the veggies that are wasted while making the broth. All the nutrients and flavors from the herbs sip right into the stock soup. Also, vegetable stock is vegan-friendly. Vegetable stock is an excellent substitute for miso paste in soups. The tastes of the two are, however, very different.
- Tahini– this is a suitable substitute when you are going for the look and feel other than the flavor of miso. Tahini is made from sesame seeds, which are perfectly ground to create the paste. Tahini is therefore suitable as a substitute since it feels and looks just like miso paste. It can be a great substitute where a thick paste is required. Tahini, however, falls short in terms of flavor. If you are looking for something to substitute miso paste in flavor, tahini is not what you should be looking at. The different manufacturing processes and ingredients could be the reason for the difference in flavor. Tahini is made from ground sesame seeds, while miso is fermented using soybeans and other grains.
- Tamari- what can be closer to miso that a substitute from its production process? Tamari is quite similar to miso paste in flavor as it comes with the same umami taste and saltiness. The substitute beats soy sauce in thickness and richness in flavor. If you are looking for a miso paste substitute for a dish that requires consistency, I would recommend tamari instead of soy sauce. Soy sauce, however, wins when we are considering nutrients it brings to the table compared to tamari. Tamari is a liquid and not a paste. Therefore, it may not be the perfect substitute for some dishes.
- Fish sauce– if you are on a gluten-free diet but you are still after the goodness of miso paste, fish sauce is an excellent substitute. This sauce not only eliminates soy and gluten from your diet, but it also provides the same flavor as miso. Fish sauce is available in a savory flavor. The sauce differs with miso in that the flavor in miso is more profound. Fish sauce is also lighter inconsistency, and the taste and consistency make it a not-so-perfect substitute for some recipes. Fish sauce is readily available too in almost any grocery store near you. Since this sauce is very salty, try using it in bits until you achieve the taste you are going for in your recipe.
- Salt- this has got to be the cheapest and most available substitute for miso paste. The savory flavor makes it suitable to add to all recipes. What you will also love about salt is that it has other uses around your house, so it won’t sit in the house for too long. Salt is only suitable where the recipe requires a minimal amount of miso and contains a handful of other ingredients for flavor.
How to use miso sauce in your cooking
Even if you have a two-door super spacious fridge, you don’t want to have ingredients lying around taking up space. So, how can you use miso sauce in your cooking?
- Marinades- you can add all those savory flavors into your meat, chicken, and fish by marinating them in miso sauce. You don’t have to leave them overnight if you have no time. You can simply toss your meats in the miso sauce fir minutes, and I guarantee you they will be the best you have had.
- Salad dressing- miso sauce adds a savory or bitter-sweet flavor to salads. You can combine miso sauce with vinegar and extra virgin olive oil for a stunning savory taste.
- Sauces- if you like to have a sauce to dip your meat or veggies, miso makes a great sauce thanks to its salty and tardy nature. You can whoop up your sauce depending on the recipe and drizzle all over your meat before serving or leave it in a bowl for dipping.
- Soups- you can’t deny miso soup is the first thing that comes to mind when you think of miso soup. Miso is the main ingredient in making a main course soup that can be made using seaweed and tofu cubes. You can toss in a veggie and some noodles or proteins to add body to it.
- Stir fry- of course, miso makes a great companion for stir-fries. The miso does not need to be cooked due to its fermenting process it has undergone. You can simply set your dish down from the heat and pour miso sauce all over to simmer.
- Onions for burgers- well, I love burgers, I mean, who doesn’t? The thing with them is, there is barely any difference, no matter where you eat. So, I stumbled upon a brilliant recipe online. The onions for the burger are dipped in miso sauce to add the savory taste. So, instead of going for onion rings, you can simply cook your onions until they are soft, and once they are cool enough, stir them in your miso sauce for some time. You can even leave them to soak a bit. You require a minimal amount of miso sauce.
Low sodium miso substitute
Although miso is very healthy, it’s off the table for a bunch of people because of its high sodium levels. However, you can create a low-sodium miso substitute by firstly using natural Japanese broth. While the powdered instant soup is time-saving and convenient, it packs a lot of sodium. You can also add potassium-rich foods such as tofu, kombu, or another seaweed of your choice, soybeans, and of course, potatoes and mushrooms. Avoid soupy miso, and instead, add more veggies in the soup or sauce.
Soy-free miso substitute
Non-soy miso- no one is being left behind. If you are intolerant to soybeans, there is miso made from chickpeas for you. It can, however, be harder to find or even come at a higher price tag, but can we put a price on our health? The chickpeas miso does not fall short in flavor. The only difference is that this substitute uses chickpeas or garbanzo beans as the base ingredient instead of soybeans. The taste and health benefits are all the same.
Difference between varieties of miso
The first time I was buying miso sauce, the grocery store attendant slapped me with the “which one” question. I was informed that miso paste comes in a variety of types, but I didn’t know the difference to help me choose between them. So, what sets each kind of miso paste apart? Here is a handy guide to help you determine when the big question is popped!
- Red miso- this miso paste is also referred to as aka miso. Red miso is fermented for a 2-3-year period. The longer the fermentation process, the stronger the taste. It is also made from soybeans and barley or other grains of your choice. The miso is available in a mature, pungent, and very salty umami flavor. You can use red miso for marinating your beef cuts and chicken and other hearty dishes. The red or dark brown color is an excellent addition to your recipes. Red miso should never be used for marinating fish. Due to the strong flavor of this miso, a little goes a long way.
- White miso- also called Shiro miso. The miso is made using for soybeans and rice, which are then fermented for less than a year. Although the signature taste for miso is salty, white miso comes in a slightly sweet flavor since the fermentation process is generally shorter. White miso is the most popular miso variety since it can be used for almost all dishes. Whether you are preparing a tart, acidic flavored, or slightly bitter dish, white miso will blend right in. This miso does excellent with soups, light marinades, and dressing salads. So, if you are on a budget, white miso is definitely the recommendation I would give. It’s also a great option if you are not very keen on intense flavors.
- Yellow miso- it’s also called Shinshu miso. Yellow miso is made from fermented soybeans and barley like red miso. Its, however, slightly more potent than white miso but milder compared to red miso. It’s also right brown, which sets it apart from white miso, which is light yellow. Yellow miso is great for dressing salads, soups, and marinades.
- Mixed miso- mixed miso is made from red and white miso. Its popularly known as Awase miso. Since Awase miso is made from two very different flavors of miso, it’s versatile. It can be used for creating different dishes, especially those times you are unsure of what flavor to go for. Mixed miso is fermented for 1-1.5 years and comes in a dark brown color.
As mentioned, there is a variety of miso you will come across. While searching online, I read that there are over 1000 varieties of miso with different textures, flavors, and colors. The ingredients used and length in the fermentation process set the distinction between the kinds of miso. However, the darker the color of the miso, the longer it took to be fermented. Also, darker miso is more pungent and stronger in taste. The darker the berry, as they say.
You can also use the varieties of miso interchangeably, depending on the recipe. You should, however, be keen on what you are going for in the recipe in terms of flavor. Red miso is not very complimentary for use instead of yellow or white miso. However, if you have no option, just use as little as possible to avoid excessive salt since the red miso is very strong.
Conclusion
If you run out of that precious miso paste, now you know you don’t have to give up the whole recipe. Although there is no perfect miso paste substitute, the ones I have mentioned above are as close as it gets. So, what are you waiting for? Get on with your dishes with this excellent miso paste substitutes.