A little umami goes a long way and this miso butter might just prove it for good. Once I realized this salty, slightly sweet miso butter could turn up the flavor on almost anything, I went a little wild, just like I did with my garlic butter recipe. Miso butter salmon? Yes, please. Miso butter pasta? Wahoo! Like your favorite buttered noodles, but deeper, more savory, and totally weeknight-worthy.
You are gonna love cooking with Miso Paste
I randomly added miso paste to a recent Thrive Market order after reading about it in one of the many food magazines I subscribe to (seriously, it's a borderline obsession). I had no real plan, just a hunch it might be good. Turns out? It's delish.
This miso butter recipe is quick and pantry-friendly, and miso paste is the kind of thing you'll want to keep on hand at all times. Just 3 ingredients, 5 minutes, and suddenly you've got a flavor-packed butter that can dress up almost any anything...even a plain slice of toast. Best of all, it's kid approved!
Jump to:
Ingredients
- Unsalted butter: Room temperature is best. Unsalted gives you better control over the salt levels, especially since miso is already salty on its own.
- White miso paste: This one's mellow and slightly sweet, perfect for beginners and great if you're feeding kids. It brings that deep, umami flavor without being overpowering. If you are already on the miso train, you can try subbing other types of miso paste.
- Fresh lemon juice: Just a little splash balances the richness and adds brightness. Totally optional, but it really makes the flavors pop.
⭐Other delish additions: You can stop there and it'll be delicious, but if you're feeling fancy, stir in a pinch of minced garlic, some chopped scallions, or even a sprinkle of sesame seeds. Totally up to you!
How to make homemade miso butter
No fancy tools. Just a fork, a bowl, and maybe a spatula if you want to feel like a pro.
Step 1: Let your butter soften then add the miso paste. You don't want it melted, just soft enough to mash easily with a fork. Then mix everything together until it's smooth and well blended. It's gonna look a little curdled at first and then will smooth out. A little muscle goes a long way here.
Step 2: Taste and adjust. Want more tang? Add a touch more lemon. Need it saltier or more intense? A tiny bit more miso will do the trick.
Simple Ways to Use Miso Butter
Once you've got a little miso butter hanging out in your fridge, the dinner possibilities suddenly get way more exciting. It's the kind of thing you can add to any weeknight meal and suddenly everyone's asking what you did differently. While we love it on salmon and pasta, here are some more favorite ways to put this compound butter to work:
- On Steamed Veggies: Toss roasted broccoli, green beans, or carrots with a little miso butter just before serving. It melts right in and gives those veggies a serious upgrade.
- On Corn on the Cob: Forget plain butter, miso butter corn is next-level good. Toss your charred corn in it right before serving, or spread it on grilled corn or baked corn ribs while they are still out. Let it melt into all those nooks and crannies and serve.
- On Toast or Biscuits: This one's for the savory breakfast lovers. Slather a little on warm toast, English muffins, or biscuits instead of plain butter. Add a fried egg on top if you're feeling extra.
- Stirred into Mashed Potatoes: Just a spoonful stirred into warm mashed potatoes gives them an unexpected depth of flavor. The miso butter would make a great addition to the fillings of these simple bourekas or potato puffs.
Storing and Freezing
One of the best things about miso butter? It keeps really well, which means you can always have some ready to go.
- In the fridge: Scoop it into an airtight container or wrap it up in parchment or wax paper and stash it in the fridge. It'll stay good for about a week.
- In the freezer: If you want to keep some on hand long term, freezing is the way to go. You can either roll it into a log in parchment paper, then slice off what you need as you go OR freeze scoops of it in a silicone ice cube tray for perfectly portioned bits.
Either way, just label it with the date and pop it into a freezer-safe bag or container. It'll keep for up to 3 months and defrosts quickly once you're ready to use it.
TL;DR
Just 3 ingredients and 5 minutes is all it takes to whip up a batch of miso butter that makes dinner feel way more special than it actually is. Spread it on salmon, swirl it into pasta, or melt it over veggies, once you try it, you won't go back.
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📖 Recipe
The Easiest 5-Minute Miso Butter (Just 2 Ingredients)
Ingredients
- 1 TB unsalted butter
- 2 TB white miso paste
Instructions
- Let your butter soften in a small glass dish. You don't want it melted, just soft enough to mash easily with a fork.
- Add the miso to the butter. Mash everything together until it's smooth and well blended. It will look curdled at first, just keep mashing.
- Taste and adjust. Want more tang? Add some optional lemon juice. Need it saltier or more intense? A tiny bit more miso will do the trick.
Notes
- Use white miso paste for a milder, slightly sweet flavor that's great for families and first-timers, but try red or yellow miso if you are feeling adventurous.
- Soften your butter before mixing, it'll blend much easier and give you a smooth, spreadable texture.
- Make ahead and store it in the fridge or freezer so it's always ready when you need a flavor boost. It's good in the fridge up to 2 weeks, in the freezer up to 3 months.
Marni Katz says
This was so easy to make. Once I had it in the fridge, I used it in pasta, on toast and even to make miso salmon later in the week!