If you’re trying to find a substitute for miso paste, we have the perfect recipe for you. Miso is made from fermented soybeans and has been used in Japanese cooking since at least 1200 BC. However, if you don’t want to use it because of its high sodium content or worry about genetically modified ingredients, here are 9 substitutes that will work just as well!
You can do miso paste replacement with Nutritional Yeast, Coconut Aminos, Tamari Sauce, Soy Sauce, Worcestershire Sauce, White wine vinegar, Rice Vinegar, Fish sauce, Tahini paste.
Miso Paste Substitutes
- Nutritional Yeast
- Coconut Aminos
- Tamari Sauce
- Soy Sauce
- Worcestershire Sauce
- White wine vinegar
- Rice Vinegar
- Fish sauce
- Tahini paste
1. Nutritional Yeast:
This delicious condiment is fantastic for those who are looking for an alternative to miso paste or soy sauce. Nutritional yeast comes out of the box, not in a salty gooey liquid but powder instead. There’s no need to get your hands dirty because it’s ridiculously easy to mix with any recipe that requires one tablespoon of soy sauce or ten tablespoons of miso paste!
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Also, we’re obsessed with taking foods and making them better! Whether it’s a grain, protein, or dessert. Nutritional yeast is one of our favorite ingredients because while rich in vitamins D and B-12, they also create an umami flavor profile that works well as a sub for miso paste.
2. Coconut Aminos:
“This deliciously exotic blend of coconut aminos is an excellent substitute for miso paste! Ideal in Thai and Japanese cuisine, now you can have the taste of Asia right at home. In a small jar, you’ll find sweet virgin coconut juice mixed with the umami flavor profile of organic soy sauce. Add a glob to dish-outs as well as marinades and dressings.”
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Give your soup, sauce, and dishes a delicious Japanese taste with just one ingredient. Nourishing and packed with protein too.
Whether you’re a vegetarian looking for something more than soy, gluten-free and aware of mercury levels in your food, or just wanting to try something new – Coconut Aminos are the perfect miso paste replacement.! They taste incredible on any Asian dish but their milder flavor makes them great on almost anything.
3. Tamari Sauce:
A healthier, cheaper miso paste replacement, Tamari sauce is the all-purpose ingredient. Looking for a way to replace butter in a recipe? Tamari will do you just fine! Does an autoimmune dieter need that little bit of soy? That’ll be your go-to choice. Craving sushi and need wasabi quickly? Whip up some Tamar!
Tamari is the Japanese word for soy sauce, and this unique, flavorful product is a great sub for miso paste in recipes!
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Tamari sauce has lots of other uses, too. It pairs well in pasta dishes as a substitute for miso paste, and it’s great as a marinade for meats or a dipping sauce for steamed veggies with your favorite protein. You don’t have to make just one choice!
4. Soy Sauce:
Some cultures prefer miso paste in dishes. Miso is protein-heavy, with a complex flavor that usually takes time to grow on people. A soy sauce substitute is simpler and easier for the American palate. Soy has a lighter flavor profile and is lower in sodium than to its competitor pancetta-ink black dye, too!
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Soy sauce is a great option for those of you who are vegetarian or vegan but want to add some flavor and extra umami punch when cooking. It’s also useful for anyone who does not strictly follow a diet like Paleo or Kosher so that you can get a savory taste without side effects or ingredients. Soy Sauce has been fantastic in soups, casseroles, stir-fries, and slaws.
5. Worcestershire Sauce:
Strike up some instant flavor with this versatile, golden-brown sauce bursting with tangy, tongue-puckering goodness. Worcestershire is a natural alternative to miso paste and takes your favorite soups and stews that extra step into umami territory by balancing saltiness, sweetness, spiciness, and savoriness together.
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Whip it up in everything from creamy chicken pot pie to spicy kimchi soup – its earthy flavors go well with any dish.
6. White wine vinegar:
Wait, so you can’t have miso soup without the staple ingredient? Well, look no further. Our White Wine Vinegar is everything you wanted to know about this Essential Korean Product! As one of our customers said: “Deeply flavorful and aromatic” or as another customer-defined it, “everybody’s favorite in my house.”
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And don’t forget, once those soups start stacking up—it doesn’t take much on your side to keep them coming.
7. Rice Vinegar:
Need a good substitute for miso paste in your soup or as a stir-fry sauce? Your go-to replacement is always here waiting for you. Rice vinegar with its mellow and tangy flavor will accommodate just about any dish that needs a healthy infusion of Asian spice. Serve up some slime rice with all the right flavors without leaving out the key ingredient: rice vinegar.
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Rice vinegar is a fermented alcoholic drink that has been used for centuries. You can typically add it to soups and salads. Moreover, you can also use it as a substitute for miso paste in recipes like Southern Fried Chicken.
8. Fish sauce:
You might be initially very skeptical of this uniquely fermented condiment, but the fish sauce has been a staple in Vietnamese cuisine for over 1,000 years! Unlike miso paste, you don’t have to age the sauce before using it (though it’s worth keeping it in your fridge after opening). Give this dark brown nectar a shot and watch all the dishes in your life magically come alive.
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A staple of traditional Southeast Asian and Vietnamese cuisine, fish sauce is the lifeblood of sauces like nuoc cham or sriracha. With this Fish Sauce Alternative, you can lovingly make a big pot of soup without getting anyone pregnant! This product is great for vegetarians, and you can also use it as a substitute for miso paste in your favorite recipes. You’ll find plenty of uses for our Fish Sauce alternative, so stock up while you’re at it!
9. Tahini paste:
Spread this classic Middle Eastern ingredient on a cracker or pita wedge and see how it compliments your favorite dish, salad dressing, sandwich, or soup.
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Made from ground sesame seeds with a touch of salt for an extra depth of flavor tahini paste is the perfect alternative to traditional miso paste.
There are different ingredients that you can use as a substitute for miso paste, such as cream of tartar and tamari.
I would recommend finding out how much you use in one recipe before buying so you know exactly what to buy! The internet has many recipes with suggested substitutes for each ingredient, but not always specific types of substitutions. A google search might find the information you’re looking for! Best wishes to your cooking endeavors!
Miso is a Japanese food made from fermented soybeans, salt, and water. To make the noodles, sesame seeds are mixed in with the paste before it dries out.
The ingredients in miso are soybeans, salt, and water. The miso mixture is then strained to create a cake that’s cut up into blocks and dried slowly on straw mats where it develops its flavor for at least six months until it’s ready to be served as noodles or soup stock. Miso tofu salad is one dish that combines both fresh vegetables (pickled carrot strips) and marinated tofu topped with pineapple chunks and a homemade dressing made from three types of miso paste (red barley, brown rice, white).
It’s soy and it’s also often called for in vegan diets or another cuisine that doesn’t use meat. It offers a delicious depth of flavor, especially when heated with spices like turmeric and cumin and certain vegetables like cabbage, carrots, onions, or cauliflower just to name a few. Read more about miso paste for ways to enjoy this food tradition on your own!
So, not really. Soy sauce is made from soybeans and has a salty flavor, probably related to its being fermented with salt or brine. Miso comes from soybean pastes like tofu but it’s been strained and fermented with koji molds for about a year, giving miso a sweeter taste as well as good antioxidant properties due to the fermentation process. Whether you’d like either more salty or sweet depends on your tastes–but keep in mind that most Japanese cooking techniques will involve one of those two main types of sauces!
Nope, even if it looks like it’s “gone bad,” you can keep miso paste indefinitely in its original container. You may also freeze the miso paste to increase preservation time.
Some examples of times where a home cook or chef might find themselves with some expired miso paste are: (1) right after discovering that they dropped their lunch on the floor and now need to make something else, (2) having spent the previous evening out late without remembering that they were supposed to make dinner for the family so all of their food was just sitting out and would have been nice and spoiled by midnight too!, or (3) having found some surprising items in their meat drawer… things like maggots.
White miso is a less mature soybean than the darker, aged variety. It’s lighter in color and is saltier.
When making dashi with white miso, you might want to use more water than with other types of miso because it will be saltier than aged varieties. Fresher ikura will also taste better against the sharper flavor of white miso.
Red or white miso pastes, canned low-sodium vegetable broth, tomato sauce.
Serving suggestion: Start with a 1/2 teaspoon of one of the subbed ingredients instead of miso paste; then add a little at a time until it tastes good to you.
It is possible to use red or white miso paste in place of soybean powder alone. Just start with a 1/2 teaspoon and then gradually increase the amount each time you make this dish. You can also replace the soybean powder with either low-sodium vegetable broth or tomato sauce, as long as they are uncooked sauces (meaning they are not ones that exist in cans and have already been cooked).
The answer is not a simple yes or no. Some people think that as miso is traditionally used in Japan, soybean wouldn’t make sense at all because of the difference in flavor profiles and texture. Westerners, on the other hand, especially Chinese folks, have been eating soy sauce with rice for like forever.
I couldn’t find anything online about clear differences between miso and soy sauces when cooking other types of food, but some people think miso may be sweeter and darker than just a regular soy sauce (thus making it too salty). Personally, I would say to go with your bias!
Conclusion paragraph: Miso paste is a seasoning that you can use in soups, sauces, and as an ingredient for stir-fry dishes. It’s also rich in umami flavor which helps increase the savory taste of any dish. This article has 10 substitute for miso paste so you don’t have to worry about running out again! From using tofu or soy sauce to adding salt or sugar, these are all great ways to add more depth of flavor without having the need for this specific type of food product. Which substitute will you try first? Let us know by comment below.