One small spoonful of this fermented soybean paste is enough to transform an entire recipe, adding a “Hmm, what is that, exactly?” umami-rich flavor. Miso is concentrated, which means that you don’t need a lot. It also has a long shelf life. (Miso will keep for about a year if stored, covered, in the refrigerator.) Think of it as a long-term investment with delicious dividends, like a fancy mustard.
Use it in much the same way: in dressings, as in Tofu and Avocado Rice Bowl, or as a fast sauce, like the miso mayo in the Roast Beef With Potatoes, Bok Choy, and Miso Mayo. A teaspoon or two also adds extra richness and depth—but no obvious miso flavor—to dips and soups.
Ready to dig in? See more miso recipes, like the Ginger-Scallion Salmon Burgers above.