35 Ways to Use Miso

This sophisticated shrimp bisque is worthy of a special occasion but is also easy to make. Cooking the shrimp shells deepens the flavor.

Get ready—this dip is about to become your party go-to. It’s quick and easy to make, and you can serve it with any type of vegetable (we particularly like it with carrots, radishes, and cucumbers). Be sure not to puree the chives or pepper, as they will discolor your sauce. Use leftover dip as a spread for pulled pork, hamburgers, or other sandwiches, or thin it out with water or another tablespoon or two of buttermilk to dress lettuces.

This fun twist on deviled eggs is a nice change-of-pace dish for your next picnic or cookout. With just a hint of tang and spice, they’ll appeal to all, including folks who aren’t particularly adventurous eaters. Try to use older eggs—they will peel more easily. Look for shichimi togarashi in the same place you buy miso.

This recipe is quite flexible: Fusilli, penne, or any whole-wheat pasta works well. You could also use mini mozzarella balls to save time.

Chewy in the middle with crispy edges, this easy dessert flavored with browned butter is absolutely irresistible. You can swap any dried fruit for the raisins here. Keep leftovers in the skillet and simply cover it.

The low, even heat of the slow cooker helps flavor powerhouses like miso, sesame oil, and soy sauce to impart tenderizing moisture, umami depth, and savory personality to common pot roast.

First up, this ribbon vegetable salad that's a little sweet, a little salty, a bit of toasty, and a touch of tang—the makings of a grade-A salad.

Grilling eggplant allows its flavor to really shine, but our four simple toppings take this speedy side to the next level. Top it with Miso Aioli, Sherry Vinaigrette, Creole Salsa, or Creamy Lemon-Garlic Dressing. Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.

Use white miso paste to create this impressive salted caramel sauce. It can add pizzazz to almost any dessert, from ice cream to milkshakes to brownies.

Edamame replaces chickpeas in this unique riff. Dark sesame oil adds a toasty finish.

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

Nutrient-rich kale has a mild flavor and becomes tender very quickly, making it a snap to add to speedy meals like this one. Mix and match those greens and grains! Sub farro or quinoa for brown rice, and spinach, chard, or cabbage for kale.

Boost your cauliflower with this powerhouse ingredient that lends savory depth to this dish.

The light flavor of white miso adds a touch of sweetness to pesto.

There is very little hands-on prep here; your oven does most of the work. The combination of flavors is exuberant, and the texture of the chicken is as succulent as can be.

Just add shallots and miso for a new take on an old favorite.

We love white miso for its flavor-filled goodness. This type of soybean paste is fermented the shortest amount of time giving it a mild, slightly sweet flavor, perfect for dressings.

The vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can also be made a couple of days ahead.

All you need is a blender to serve this miso aioli dip with your next platter of fresh crudités.

Give your Bloody Mary some salty, savory umami flair by adding a teaspoon of miso paste.

Tip: No need to melt the butter for the miso mixture—the hot cooked steak will melt the sauce just enough to give each piece of steak a nice coating. To help save time, prepare miso, cook steak, and roast veggies while the rice cooks.

The Japanese often begin their day with a warm bowl of miso soup. But it's good anytime—especially if you're feeling sick. If you have the Japanese pantry staples miso, kombu (kelp), and katsuobushi (dried bonito flakes or tuna flakes) on hand, the soup is ready in less than 15 minutes. The original is full of savory, umami flavor but also high in sodium, so we've cut back a bit on the miso and bonito flakes.

Super savory miso elevates crisp beans beyond their humble goodness.

Miso sometimes glazes fish, but here it’s used as a marinade and a glaze for chicken. Along with sour rice vinegar, salty soy sauce, sweet honey, and spicy chile paste, the umami taste of white miso completely transforms plain pan-roasted chicken breasts into a dish of well-balanced flavors and aromas.

Another reason we love miso: It's versatile—a lovely addition to soups, marinades, grains, and dressings, like this Miso Citrus Vinaigrette.

The gingery vinaigrette in this dish is also delicious with a steak salad. Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon.

This Asian-inspired fish is a great weeknight meal, and you can save more time by purchasing pretoasted sesame seeds. Look for them in the spice aisle.

Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.

The sweet, nutty marinade gives this choice cut of beef just the right amount of Asian flair. Enjoy this weeknight recipe for just over 200 calories.

Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Serve with soba noodles, followed by dessert.

The Brombergs (Blue Ribbon Sushi Bar and Grill, The Cosmopolitan of Las Vegas) fondly recall eating steamed lobsters at the beach on Long Island. Their modern twist is grilled lobster with miso butter. Miso brings salty umami notes to the sweet, succulent lobster.

This summer-friendly, no-cook Asian cucumber salad recipe works best with white miso for its mild and sweet flavor. Serve this simple side dish alongside our Grilled Chicken and Soba Noodles with Miso Vinaigrette.

Try this simple shrimp dinner with Cucumber and Shaved Carrot Salad for a meal that comes together in a flash.

Miso adds worlds of savory depth to fresh grilled vegetables.

rojadecabeza found a new use for the household rice cooker. "I used my rice steamer and cooked the chicken and rice at the same time with the chicken in the veggie basket. The chicken was very juicy; my husband loved it!"