Greater Flavor: How to Make A Basic Miso Paste

Miso Paste: An Ultimate Application Mindset

When it comes to applications, amino pastes have way more potential than has traditionally been explored. We’ve put them into chicken noodle soup, burgers, tomato sauce, pierogi, hummus, cookies, pies, jam, and chocolate ice cream, to name just some of the successes.

An all-time favorite of ours is a compound butter made with amino paste, which we use for everything from sautéing vegetables to schmearing on a bialy. The beauty is that the paste is so concentrated and has so little moisture that you don’t need to adjust a recipe in most cases.

There are reasons that miso has become ubiquitous around the world: It’s versatile, relatively inexpensive, and scrumptious.

The key is to think of amino pastes as salt with a greater depth of flavor.