This 2-ingredient miso butter is rich, nutty, and packed with umami flavor.It instantly upgrades baked potatoes, roasted vegetables, pasta, and more! Jump to recipe This miso butter recipe is 2-ingredient magic. A simple mixture of softened butter and white miso paste, it’s rich, creamy, and bursting with umami.I love keeping it on hand (or whipping it up at the last minute) to give simple meals an instant flavor upgrade.

I’m currently obsessed with miso butter on a baked sweet potato, but it’s also wonderful on roasted vegetables, noodles, and more.If you’re used to eating miso in miso soup, the combination of miso and butter might surprise you.But trust me—once you try this recipe, it’ll make perfect sense.The lightly sweet, savory miso and velvety butter are a match made in heaven.

Types of Miso PasteMiso is a Japanese fermented soybean paste.Look for it in the refrigerated section of your grocery store.Though countless varieties of miso exist in Japan, in the US, you’ll likely find these three types: White miso (shiro miso) – Fermented with rice for less time than darker varieties, it has a mild, slightly sweet, and salty flavor.

Yellow miso – Yellow miso is made by fermenting soybeans with barley.It’s bolder than white miso but still has a little sweetness.Red miso – Red miso is the most pungent—and least sweet—of these three types of miso.

It’s fermented with barley or other grains for longer than the paler types.I recommend

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