![]() If there are lots of other ingredients in a recipe and miso isn’t the main component when it comes to flavoring, salt is perfect. Salt is perfect if a recipe only calls for a very small amount of miso paste. Last but not least may be the easiest of all the miso paste substitute swaps – salt! A good rule of thumb for using tahini in place of miso is if it’s 2 tablespoons or less.Īnything more than that, my suggestion is to use both tahini and either soy sauce or fish sauce together to create a substitute that’s more accurate from both a texture and flavor standpoint. Tahini is a good miso substitute if the recipe calls for a small amount of miso paste. Where miso paste is salty and umami, tahini is more nutty and a touch bitter. While the texture is spot on for a miso paste substitute, its flavor profile is a bit different. Miso paste could easily be swapped out for the tahini and vice versa in a 1:1 ratio in these recipes. I often use tahini in dressings or as a dipping sauce for things like grilled artichokes and purple sweet potato fries. Its creaminess is a great match for miso paste especially in recipes for sauces and dressings. Tahini is a great miso substitute because it’s almost identical from a textural standpoint. Use about 1/4 the amount of fish sauce for the called for amount of miso paste in a recipe. A little goes a long way with this ingredient. The one caveat with using fish sauce is the difference in strength. I love it in these orange turkey Asian lettuce wraps! ![]() Like soy sauce however, fish sauce is also much thinner in texture than miso paste.įish sauce is made from fermented fish so it’s not substitutable for vegetarians or vegans but its salty, funky-ness is a very close match to miso paste. FISH SAUCEįish sauce is another good substitute for miso paste in that it has the same salty, umami flavor profile. If you choose to use soy sauce in place of miso paste, a good rule of thumb is to use half the amount of soy sauce for the amount of miso paste.Ī couple of my favorite recipes that use this ingredient are this bok choy salad and sticky honey soy pork chops. Soy sauce is a thin liquid while miso paste is more creamy and paste-like in texture. Soy sauce does a great job of mimicking the salty flavor of miso paste but its most obvious downfall is the difference in consistency. Most of us have this ingredient in our refrigerator already and if you’re gluten-free or paleo, both tamari (gluten-free) or coconut aminos (gluten-free and soy-free) can also stand in for miso paste. Soy sauce is probably the most common and ubiquitous miso substitute. Most conventional grocery stores now carry miso paste but you can be guaranteed to locate it in a store like Whole Foods or Sprouts. Whether it’s in a tempeh marinade or even air fried tofu. ![]() In fact, using it with both those ingredients, is very commonplace. Miso paste can be located in most supermarkets these days in the refrigerated section usually near the tofu or tempeh. It’s quite a unique ingredient and while these are good substitutes in a pinch, its true umami flavor is really distinctive and worth the effort to find. While we’re about to cover the best substitutes for miso paste, I do want to encourage you to seek out miso paste if you have the ability! ![]() Here’s a great article with tons of information about miso paste for more details. These miso substitutes will work for any type of miso paste. They all taste a little bit different (the darker the miso, the stronger the flavor) but my favorite to keep on hand for general purpose use is white miso paste (also known as ‘shiro miso’) for both its milder flavor and flexibility in a variety of recipes. There are a variety of miso pastes including white miso paste (seen here), red, yellow and brown miso. The brand Miso Master shown here is both organic and gluten-free. If you’re gluten-free make sure to read the ingredient label to ensure there are no added grains. Miso tastes a touch sweeter than soybean paste because of the added koji starter. Miso paste is not the same as soybean paste. It’s worth noting, you may have heard of soybean paste before. Salt and a specific fungus (a koji starter) is added and sometimes even a grain such as barley or rye. Miso paste is made of fermented soybeans. If that’s the situation you find yourself in and need some good miso paste substitution ideas, this is the post for you! WHAT IS MISO PASTE? That said, before this newfound obsession, miso paste wasn’t something I typically had on hand. My recent favorite way to use it is in this maple miso chicken recipe. From dressings to marinades, sauces to broths, it brings an unmatched savory umami flavor. I’ve recently become quite obsessed with using miso paste in cooking. Don’t have miso paste on hand and need it for a recipe? Here are the best ingredients to use as a miso paste substitute in a pinch!
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