The 5 Best Substitutes for Miso Paste
You’ve probably seen miso paste used as an ingredient in everything from classic miso soup to desserts, like miso caramel cardamom thumbprints. As an avid cook, it’s one of my favorite staples. It packs an umami punch and adds a rich, complex, and exciting flavor profile to any dish.
While miso tantalizes my taste buds, sometimes I don’t realize I use so much of it that I’ve run out. Instead of buying a new package, I look for other pantry staples that can be used in its place. Over the years, I’ve learned miso substitutes are not that difficult to find, provided you use them in the right situations and the right amounts. Here, we break down five substitutes, what they taste like, and when to use them.
What Is Miso?
Miso is a traditional Japanese seasoning that is produced by fermenting soybeans with kōji and salt. If you’ve never heard of kōji, it’s an ingredient made from fermented grains like rice, barley, and soybeans. Good-quality koji is what differentiates top-notch miso from the average ones. The process of making kōji typically begins two days before the miso-making starts, similar to how one develops a sourdough starter before baking bread.
Miso has been a staple ingredient in Japan for more than 1,300 years. It was once considered a luxury ingredient enjoyed only by the nobles, but today it is widely enjoyed and used to boost the flavor of soups, stews, savory marinades, dressings, and more.
There are several varieties of miso. The differences come down to the type of koji used in the fermentation process, how long they’ve been fermented, and color (typically white, red, yellow, or brown). One way to differentiate them is that the darker the color of the miso paste, the saltier and stronger the flavor — that usually indicates the miso has been aged for longer. A common favorite to keep on hand for general use is white miso, aka shiro miso; it’s sweet and mild, and it can be used in a variety of recipes.
The 5 Best Substitutes for Miso
Soy Sauce and Tamari
Made with fermented soybeans, wheat, and salt, soy sauce is a common substitute for miso, as it adds a similar salty and savory flavor to dishes. But unlike miso that’s thick and creamy, soy sauce has a thin texture like water. A good rule of thumb is to use 1 tablespoon of soy sauce for every tablespoon of miso needed; sticking with a 1:1 ratio is a good place to start.
Tamari, which is actually a byproduct of miso production, is another condiment that can be used in place of miso. Vegan and often gluten-free (check the packaging to be 100% sure), tamari tends to have a slightly thicker texture and a richer flavor than regular soy sauce. Because its taste is more balanced and less salty, use 1/2 tablespoon of tamari for every tablespoon of miso. Soy sauce or tamari are a great substitute for miso in dishes like miso-ginger salmon.
Fish Sauce
If you don’t have soy sauce or tamari, try substituting fish sauce for miso. A staple seasoning used in Thai and other Southeast Asian cuisines, fish sauce adds saltiness to any dish. It has a stronger flavor than soy sauce, adding a hefty amount of umami and bringing a more pungent flavor to dishes. With that in mind, substitute 1/2 teaspoon fish sauce for every tablespoon of miso. A little goes a long way. Try it in a stir-fry or a punchy dressing.
Anchovy Paste
Anchovy paste — a blended mixture of mashed anchovies, salt, and olive oil or water — can also be used in place of miso. Often sold in tubes, it imparts a distinct depth and salty savoriness that’s packed with umami goodness and robust flavors. Start with a small amount and adjust accordingly to your taste preferences. Anchovy paste can be oily, so be cautious when substituting it for miso in salad dressings and dips.
Worcestershire Sauce
A common ingredient in many recipes, including a classic Bloody Mary cocktail, marinades, and meat dishes, Worcestershire sauce is certainly flavorful. It has a depth of flavor that encompasses salty, sweet, a hint of spice, acid, and umami. Made from a blend of vinegar, molasses, soy sauce, and other ingredients, its tangy, savory flavor is a great way to add a similar punch as miso would to vegetarian and vegan dishes.
Salt
If none of the above ingredients are available in your pantry and you’re in an absolute pinch, you can use salt as a substitute for miso. However, because it’s a mineral primarily composed of sodium chloride, it doesn’t add anything in the way of umami or any flavor other than saltiness. If the recipe you’re making has a lot of other ingredients and miso isn’t the main component when it comes to flavoring, or if a recipe calls for a very small amount of miso, salt is reliable. Start with small amounts; use 1/4 teaspoon of salt and increase from there depending on your taste.