How to use miso

Spoiler alert: it goes in Everything!

Miso is the unassuming little paste that usually sits in the back of your fridge, quietly judging you every time you reach past it for your more tried and tested flavour bombs. But we're here to show you that you ignore the magic of miso at your own peril! It’s time to dust it off and give it the spotlight it deserves, because miso is one of the most versatile ingredients you’ll ever meet. Read on for how to include this chef's essential in nearly every aspect of your cooking!

• Soup, but make it smarter

  Forget the stock cube—miso adds instant depth, saltiness, and that magical umami kick. A spoonful stirred into hot water with some chopped spring onions and tofu? Boom. Comfort in a bowl. Although miso can be used for much more than that classic miso soup, add miso in place of a stock cube in all your soups and stews

• Marinades that actually taste like something

  Mix miso with soy sauce, garlic, ginger, and a drizzle of sesame oil, and suddenly you’ve got a marinade that makes chicken, salmon, aubergine, or even mushrooms taste like they’ve been on holiday in Japan. We love a miso marinade for tofu before we crisp it up to top ramen and rice bowls.

• Dressings & dips

  Whisk miso into tahini, honey, and lemon juice for the kind of salad dressing that makes you want to eat salad voluntarily. Or stir into a mayo or yoghurt base with garlic for the best dip you didn’t know you needed.

• Sweet surprises

  Yes, really! Add a spoonful of miso to brownies, blondies, or even caramel sauce. The salty-sweet combo is chef’s kiss and will make you look like a dessert wizard. Anything that could do with the sweetness toning down miso will level up, so give it a go.

• Baking with a twist

  Miso in banana bread? Game changer. It balances sweetness, adds richness, and gives your loaf that “can’t-put-my-finger-on-it-but-I-love-it” vibe. We used miso in a twist on cinnamon rolls baked with blueberries and were wowed by the sweet-salty pop of flavour.

  
  

Basically, miso is less of a condiment and more of a lifestyle choice. Once you start sneaking it into things, you won’t stop. (And honestly, why would you?).

👉 Want to learn how to really get the most out of it? Check out the availability on our next Intro to Miso & Koji Class where we’ll roll up our sleeves, get fermenty, and explore just how magical this underrated paste can be. Come along—you’ll never look at your fridge the same way again.