This simple miso butter recipe pops with umami-rich flavor, and needs just two ingredients to make. Enjoy over steamed veggies, grilled fish or even some crusty bread!
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I can't believe I haven't shared this oh-so-simple recipe for miso butter yet. It's so easy that once you make it one time, you'll have it memorized for the future. And it's SO delicious over grilled steak, salmon, veggies or just about anything you'd like to flavor with an umami-rich pop. I even love to spread it over fresh, crusty bread.
Did you know?
Miso paste is a Japanese seasoning and famed fermented food made from soybeans that have been fermented by using salt and a variety of fungus called koji. The fermentation process can actually take up to a year or more, and it is this process that is responsible for altering the taste of the soybeans into the distinct "umami" flavor of miso we all know and love.
If you love this recipe and want to explore other recipes with miso, definitely try these miso mashed sweet potatoes or this carrot miso soup.
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❤️ Why you'll love this recipe
- Needs just 2 ingredients
- Takes only 5 minutes to make
- Stores and freezes well
- Delicious and versatile umami seasoning
- Great way to eat more fermented foods
🌿 Ingredients
You can find unsalted butter and miso paste in most large grocery stores; look in the produce or refrigerated section for miso paste. I like using white miso paste, but feel free to use red miso paste instead if you prefer a stronger flavor.
See recipe card below for exact quantities.
📝 Instructions
As promised, this miso butter recipe couldn't be easier! Simply place the butter and miso paste in a mixing bowl and use a spoon or fork to incorporate together. Just make sure the butter is warmed to room temperature first.
📋 Substitutions
As written, this recipe is vegetarian and gluten free (but be sure to confirm that your miso paste is gluten free on the packaging, as some miso is barley-based.) Feel free to make either of the following substitutions:
- Unsalted butter - use plant-based butter to make vegan miso butter
- White miso - use red miso instead (or any other variety of miso) for a stronger umami flavor
📖 Variations
This recipe is great as is, but feel free to incorporate any of the following add-ons to create different flavors.
- Garlic - add a little minced garlic, roasted garlic or garlic powder
- Honey - add a little honey (to taste) to make sweet miso butter
- Tamari - add a teaspoon or more of tamari (or soy sauce, if gluten is not a concern) to give your miso butter a stronger umami flavor
🔪 Equipment
I used the following equipment to make this recipe:
- mixing bowl
🍱 Storage
Miso butter will stay fresh in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
🎉 Top tip
My number one tip for this recipe is to make sure your butter is fully at room temperature before you mix it together with the miso. That way, it'll take just minutes to incorporate and the texture will be perfect.
Enjoy!
💭 FAQ
You can use any variety of miso to make miso butter. White miso will be milder, while red miso will have a stronger umami flavor.
The most common issue for miso butter that isn't smooth is starting with chilled butter. Make sure your butter is warmed to room temperature before you mix it with the miso paste.
Miso paste is typically gluten free in which case your miso butter will be gluten free, but keep in mind that some miso varieties are made with barley or other gluten-containing grains so be sure to check labels in the case of a gluten sensitivity or allergy.
Yes! Simply substitute a plant-based butter for the unsalted butter to make vegan miso butter, and make sure it's at room temperature before you mix it with the miso paste.
🍳 Recipe
Miso Butter
Equipment
Ingredients
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons white miso paste
Instructions
- Mix: Place both ingredients into a mixing bowl and use a spoon or fork to incorporate them together.4 tablespoons unsalted butter2 tablespoons white miso paste
- Enjoy: Use your miso butter right away in your next dish, or store in the fridge for later.
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