5 Recipes for Miso Paste: From Miso Soup to Grilled Vegetables with Miso

We keep receiving inquiries about what you can do with misopaste. Especially when there is still miso left after the first use, the question naturally arises: what can you do with the rest?

The variety of flavors in miso is endless; it is advisable to match the choice of miso type to the other recipe ingredients.

Helle Miso (Shiromiso)

Taste: Umami + slightly sweet + slightly sour + usually very salty

Usage: Especially for miso soup

White Miso (Saikyo Miso)

Taste: Umami + sweeter than light miso + slightly sour + less salty than light miso

Usage: As a marinade, as an ingredient for sauces, dressings, dips; especially for light meat and white fish as well as tender light vegetables

Rote Miso

Taste: Umami + heartier than light miso + slightly sour + salty

Usage: As a marinade, as an ingredient for sauces, dressings, dips; especially for stronger meats like pork and robust vegetables

Hatcho Miso (black miso)

Taste: Umami + slightly sour + flavor notes of olives and chocolate

Usage: As an ingredient for sauces, dressings, dips; especially with dark meats like beef and game; great in combination with citrus fruits!

Before we start with the recipes, here are the products you can buy from us:

- Buy miso paste

- Buy Dashi

- Buy tofu

- Buy Wakame

- Buy Mirin

- Buy sesame and sesame oil

- Buy soy sauce

Here are three traditional recipes for miso and two modern recipes.

1) Traditional Miso Recipes

Misosuppe

• approx. 1 l Dashi (Japanese broth)
• 3 tablespoons of miso paste (light, red, or a combination)
• Tofu, diced
• Wakame seaweed, soaked and chopped
• Spring onions, sliced

Grilled fish marinated with Miso (Saikyo Yaki)

Ingredients:

• 4 white fish fillets (e.g., cod)
• that. 120 g Miso
• 120 ml Death
• 50 ml Sake
• 3 tablespoons sugar

Preparation:

• Mix Saikyo Miso (white miso), Mirin, Sake, and sugar to make the marinade.
• Brush the fish fillets with the marinade and let them marinate for at least 24 hours.
• Grill the fish until the surface caramelizes and the fish is cooked.

Miso Eggplants (Nasu Dengaku)

Ingredients:

• 2 large eggplants
• 3 tablespoons white miso (Saikyo Miso)
• 2 tablespoons mirin
• 1 tablespoon sugar
• Roasted sesame seeds and spring onions for garnish

Preparation:

• Halve the eggplants and score the flesh.
• Mix miso, mirin, and sugar into a glaze.
• Brush the eggplant with the glaze and fry until golden brown.
• Garnish with sesame seeds and spring onions.

2) Modern Miso Recipes

Miso Butter Shrimp

Ingredients:

• approx. 500 g large shrimp, peeled and deveined
• 3 tablespoons white miso (Saikyo Miso)
• 2 tablespoons unsalted butter
• 2 tablespoons mirin
• 2 cloves of garlic, chopped
• 1 tablespoon soy sauce
• Sesame seeds and chopped chives for garnish

Preparation:

• Melt butter in a pan and sauté garlic.
• Add shrimp and cook until they are almost done.
• Mix miso, mirin, and soy sauce. Pour over the shrimp and cook until the sauce thickens.
• Garnish with sesame and chives.

Roasted vegetables glazed with miso

Ingredients:

• Various vegetables (carrots, sweet potatoes, Brussels sprouts, etc.)
• 2 tablespoons of white miso or red miso, depending on how strong the flavor of the vegetables is
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

• Preheat the oven to 200 °C.
• Mix miso, maple syrup, and olive oil in a bowl.
• Add vegetables to the miso mixture, season with salt and pepper, and spread on a baking sheet.
• Roast until the vegetables are caramelized and tender.

And a variant with Hatcho Miso

 Ingredients:

• approx. 500 g mixed vegetables (such as carrots, broccoli, cauliflower, bell peppers, and zucchini), washed and chopped
• 3 tablespoons Hatcho-Miso
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or honey
• 2 tablespoons sesame oil
• 2 cloves of garlic, chopped
• 1 tablespoon grated ginger
• Sesame seeds and chopped spring onions for garnish (optional)

Preparation:

• In a small bowl, mix Hatcho Miso, Mirin, soy sauce, maple syrup or honey, chopped garlic, grated ginger, and sesame oil well for the Hatcho Miso glaze.
• Place the chopped vegetables in a large bowl and pour half of the miso glaze over them. Toss the vegetables to ensure they are evenly coated. Let them marinate for about 15–20 minutes.
• Preheat the oven to 200 °C or heat a grill pan over medium to high heat.
• Spread the marinated vegetables on a baking sheet or a grill pan.
• Roast or grill in the oven, turning occasionally, until tender and lightly caramelized. This usually takes about 20-25 minutes.
• While the vegetables roast, heat the remaining miso glaze in a small pot over low heat. Stir until it thickens slightly.
• Once the vegetables are done, drizzle them with the thickened miso glaze and mix until evenly coated.
• Garnish as desired with sesame seeds and chopped spring onions.
  
  

These recipes showcase the traditional use of miso in Japanese cuisine while incorporating modern flavors and cooking techniques. Feel free to adjust quantities and ingredients to suit your taste preferences.

Also interesting:

Marinating Japanese style with Miso - here is the explanation

Hoba Miso - Grilled on Magnolia Leaf - here is the recipe