Looking for the best miso paste substitutes? Look no further.
If a recipe asks for miso paste or you can’t find it at the store or simply run out of it, there are many substitutes out there to help you!
In this article, we will go through the best miso paste substitutes, with gluten free and soy free options as well if you can’t use it for dietary contraints.
What is miso paste?
Miso paste is a fermented soybean paste used for its rich texture, umami taste, and adaptability.
It is prepared by fermenting steamed soy beans with water, koji, a type of fungus, grains (often rice or barley), and salt. It’s a fantastic technique to enhance the flavour of meals.
You’ve probably heard of miso soup, which is is like a bowl of comfort food for the soul! but there are so many applications for miso.
Different Types Of Miso Paste
Miso paste comes in a different versions, all distinguished by factors such as texture, length of fermentation, colour, and more.
The two most common imported types are red/brown (aka miso) and white (shiro miso).
Generally speaking, miso paste with a darker hue has been matured longer and hence has a stronger and saltier flavour.
White miso is midler and a bit sweet sweet and made mostly of rice, and I adore the flavour it brings to a dish.
Shiro miso is generally used in and enhances more refreshing foods, whereas darker miso is better suited for heavier meals.You may use shiro miso in marinades, sauces, and soups.
These are not the only two types, there’s awase miso, hatcho miso, mugi miso and more but let’s not get into that now.
Even though miso paste is very popular, it can be difficult to find in some place. Miso paste is available at most Asian grocery stores, and online.
Fortunately, there are several miso paste substitutes that can be used in its place.
Best Miso Paste Substitutes
Soy sauce
The best miso substitute? Soy sauce. One of the most popular and readily available alternatives to miso paste is soy sauce.
Soy sauce, which is made from fermented soybeans, has a similar umami flavour. You likely have this in your kitchen already so this is your best bet.
Soy sauce is thinner and far saltier than miso paste, though. If you want to replace soy sauce, start with half the amount of miso paste needed and taste as needed.
If the sauce has to be thickened, you might want to try combining a tiny bit of tahini or peanut butter with soy sauce.
Use tip: Since soy sauce is liquid, it will mix well with other ingredients in stir-fries, soups, and marinades.
Tamari
Tamari is a Japanese soy sauce made from fermented soybeans that originated as a by-product of miso. It is described as the darkest form of Japanese soy sauce.
Tamari works well in place of miso. It is often gluten-free, making it a great option for those with gluten sensitivities.
Tamari can be used as a direct substitute for miso paste in most recipes, providing a comparable depth of flavor.
Use tip :Ideal for salad dressings, dipping sauces, and any dish where a touch of umami is needed without the saltiness of regular soy sauce.
Substitute ½ tablespoon tamari or coconut aminos (plus a pinch of salt) for 1 tablespoon miso paste.
Coconut Aminos
Coconut aminos is a good substitute for miso. While miso paste and coconut aminos both have a strong umami flavour that complements food, coconut aminos taste a little sweeter but nevertheless they can be used interchangeably.
Coconut aminos are naturally free of soy and gluten, making them suitable for anyone following particular diets.
They also generally have lower sodium content than miso paste, which makes them a better choice for people watching their salt consumption.
Overall, coconut aminos’ umami profile and nutritional advantages make them a good substitute in many culinary applications, even though the flavours and textures aren’t quite the same.
Usage tips: Start with a 1:1 ratio and make small adjustments based on taste and consistency,
Soya Bean Paste (Doenjang)
Doenjang is a fermented soybean paste from Korea that is similar to miso but is chunkier and has a stronger flavour.
It adds a powerful umami flavour and works well as a straight replacement in most recipes.
Since doenjang has a stronger flavour and is saltier than miso, you should modify the amount to suit your taste.
Usage tips: Great for marinades, stews, and soups—especially in recipes where a stronger flavour character is tolerated.
Start with half the amount of miso paste, and add accordingly.
Tahini
The creamy texture of tahini, a paste made from ground sesame seeds, might be mistaken for miso paste’s consistency.
It has a rich, nutty flavour that complements many foods even though it lacks the umami flavour.
To get the right amount of umami flavour and be a good substitute for miso paste, mix tahini with a small amount of soy sauce or tamari.
Usage tips: Tahini can be used to spreads, sauces, and dressings to give them a creamy texture.
This mix adds a complex flavour and adds consistency. It works well in salad dressings and dipping sauces. It’s also wonderful for adding creaminess to foods like ramen.
Vegan Fish Sauce
Fish sauce, made from fermented fish, is another recommended substitute for miso as it is a good source of umami.
Being vegan, I would use vegan fish sauce. It is much stronger in flavor and saltier than miso paste, so use it sparingly.
Its liquid form means it won’t provide the same texture, but it can effectively enhance the savory taste of your dish. Start with a small amount and adjust to taste.
Usage Tip: Best used in small quantities in soups, stews, and marinades to impart a deep umami flavor. Start with a small amount.
Marmite or Vegemite
Yeast spread with a strong umami flavour, such as Vegemite and Marmite, are a good substitute for miso paste.
Though their taste is considerably different and may be an acquired taste, they can be used in place of miso paste. They have a strong flavour, so start with a small quantity and taste as you go.
Usage Tip: Use in soups, stews, and sauces where a robust umami flavor is required.
White miso substitute
If looking to substitute white miso in particular, we recommend using a mixture of soy sauce (or tamari) and tahini to achieve the creaminess and savoury umami taste. Another substitute is doenjang.
Red miso substitute
Doenjang or Tamari are the closest substitute for red miso paste.
Choosing the Right Substitute
When choosing a substitute for miso paste, consider the dish you are preparing and the role miso plays in it. Here are some factors to keep in mind:
1. Flavor Profile: Miso paste provides a complex umami flavor with a balance of salty, sweet, and savory notes. Choose a substitute that offers similar flavor complexity. For example, soy sauce and tamari, provide strong umami flavors, while tahini offers more subtle depth.
2. Texture: Miso paste has a thick, paste-like consistency. If the texture is important in your recipe, opt for a mix of tahini and soy sauce, that can mimic this quality. For a liquid substitute, adjust the consistency by mixing with other ingredients.
3. Dietary Restrictions: Consider any dietary restrictions or preferences. For gluten-free options, tamari and chickpea paste work well.
4. Availability: Sometimes, the best substitute is the one you have on hand. Soy sauce and tahini are common pantry items that can often be used in place of miso paste. Experiment with different combinations to achieve the desired flavor and texture.
Recipe Adjustments
When using substitutes, you may need to adjust other ingredients in your recipe to balance the flavors. Here are some tips:
1. Saltiness: Many substitutes, like soy sauce, are saltier than miso paste. Reduce or omit other sources of salt in your recipe to avoid over-salting.
2. Sweetness: Miso paste often has a slight sweetness. If your substitute lacks this, consider adding a small amount of sugar, honey, or mirin to your dish.
3. Umami: To enhance the umami flavor, consider adding additional umami-rich ingredients like mushrooms, tomatoes, or seaweed.
4. Consistency: If your substitute is more liquid than miso paste, you may need to adjust the consistency of your dish by reducing other liquids or adding a thickening agent like cornstarch or arrowroot powder.
Conclusion
While miso paste is a unique and irreplaceable ingredient in many respects, these substitutes can help you achieve similar flavors and textures in your cooking.
Whether you need an alternative due to dietary restrictions, availability, or simply to experiment with new flavors, these substitutes offer a range of options to keep your dishes delicious and satisfying.
Don’t be afraid to experiment and adjust to find the perfect balance for your taste and dietary needs.
FAQ
Is miso paste vegan?
Yes, miso paste is vegan. It’s always a good idea to verify the packet again just in case something unexpected has been added.
Miso paste is made bz fermented beans with other plant based ingredients. It is used to give recipes an umami taste.
What is the best miso paste substitute?
It differs based on the recipe, but soy sauce and tamarin are probably the best substitutes in terms of availability.
Is miso paste gluten free?
Miso paste can be gluten free, but it is not always gluten free. It’s always good to check the packet because occasionally grains are utilised, which may cause it to have gluten.
[…] Miso Paste Substitutes […]