Make your own: Miso paste

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A basic miso paste is great for marinating meat, fish, adding to stir fries, using as a dip and adding flavour to soups. It keeps for at least 3 weeks in the fridge if kept covered, because the miso is already fermented.

Apart from miso-central dishes, miso paste can be added into other everyday dishes to boost health and flavour. Add a couple teaspoons of miso paste to a burger or meatball mixture. Combine a couple teaspoons with butter to make a delicious dressing for green beans and other cooked vegetables


200g shiro miso

50ml sake (Japanese rice wine)

100ml mirin (Japanese rice vinegar) or use Apple cider vinegar

30g caster sugar or the equivalent of other sweetener or liquid sweetener such as agave


In a small saucepan, combine the ingredients and stir over a low heat.

Allow to come to the boil then reduce the heat to low. Cook for about 8-10 minutes stirring as it reduces. Allow to cool.

Store in the fridge in an air tight container for up to 3 weeks.

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