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Miso butter is one of those little kitchen tricks that makes everything taste better. It takes just two ingredients, comes together in minutes, and adds instant umami to anything from pasta and veggies to fish or steak.
If you’re new to miso, it’s a Japanese seasoning made from fermented soybeans (sometimes rice or barley too). It’s salty, savory, and a little sweet — and when you blend it with butter, you get a spread that’s creamy, rich, and full of flavor.
Key ingredients
- White or yellow miso: These are the best choices for miso butter. White miso is mild and slightly sweet, while yellow has a bit more depth. I usually go with yellow, but either will work well. Skip red miso — it’s too salty and strong. When you shop, look for miso paste in the refrigerated section — it’s fresher and more flavorful than shelf-stable packets. Saltiness also varies by brand, so if you’re new to miso, start with a reduced-sodium version.
- Unsalted butter (or ghee): Unsalted butter gives you more control over the flavor. Ghee is another option — it stays soft at room temperature and adds a nutty note.
- Soy-free option: If you can’t have soy, try chickpea miso (I like the one from Miso Master). It tastes very close to traditional miso.
How to make miso butter
Making miso butter is as simple as it gets — just mash softened butter and miso paste together until smooth and well combined. That’s it. The tips below answer common questions so you get the best flavor and texture every time.
- Do I need to soften the butter first?
Yes. Cold butter won’t mix well and you’ll end up with little clumps of miso. Just let it sit out until soft or give it a quick microwave burst (don’t melt it). Ghee works too since it’s already soft. - Which miso should I use?
Stick with white or yellow miso. They’re mellow and blend nicely with butter. Red miso is a lot saltier and can take over the flavor. - How do I mix it so it’s smooth?
Mash the butter and miso together with a fork until it looks even. I usually go with about twice as much butter as miso — it’s a nice balance that isn’t too salty. If you’re making a bigger batch, a food processor gives you a perfectly smooth texture. - What’s the best way to store it?
You can use it right away, or roll it into a log and keep it in the fridge for 2–3 weeks. For longer storage, freeze it. Ice cube trays are great if you want single portions you can grab anytime.
Flavor variations
Miso butter is easy to customize, and a little twist can take it in a whole new direction. Here are a few ideas to try:
- Citrus zest: Lemon or orange zest adds brightness that cuts through the richness.
- Garlic: Grated fresh garlic makes it bold and savory.
- Fresh herbs: Mix in finely minced thyme, rosemary, or parsley for an herby kick.
- Honey: A touch of sweetness balances the salty miso.
- Black pepper: Simple, sharp, and always a good match.
- Chili powder: Adds gentle heat for a spicier version.
Ways to use miso butter
A little goes a long way — miso compound butter is bold and salty, so even a small knob can completely change a dish. It melts right in, adds instant flavor, and makes everyday meals taste special. Here are a few easy ways to try it:
- Pasta, noodles, or bread: Toss it into shrimp pasta with tomato cream sauce, stir into a bowl of easy chicken ramen, or simply spread on warm crusty bread.
- Vegetables: Use it to sauté swiss chard or miso butter asparagus for a quick side with loads of flavor.
- Roasted or baked dishes: Let it melt over miso sweet potato, roasted red kuri squash, or even baked trout — it soaks in beautifully and adds a rich, savory finish.
More ways to use miso paste!
If you’ve got extra miso in the fridge, here are a few other recipes where it really shines:
- Miso ginger braised short ribs – cozy, fall-off-the-bone comfort food.
- Miso ginger dressing – a quick, tangy sauce that’s great on salads or grain bowls.
- Miso ground pork stir fry – fast, flavorful, and perfect for weeknights.
- Broiled cod with miso – A Nobu copycat: light, savory, and ready in minutes.
Miso butter recipe
Ingredients
- 2 tbsp unsalted ghee or butter room temperature, softened
- 2.5 tsp miso paste yellow or white miso
Instructions
- In a small bowl, mash together the ghee (or butter) and miso paste until smooth.
- You can use it right away. If making a larger batch, shape it into a log (like compound butter) using plastic wrap, then refrigerate or freeze for later use.
- Fresh miso butter keeps well in the fridge for 2–3 weeks or in the freezer for up to 3 months. For easy defrosting, flash-freeze the butter in small ice cube trays. Once solid, transfer to a freezer-safe bag for later.
- Use it just like you would butter (a small amount goes a long way) —spread on bread, melt over warm pasta, stir into ramen soup, rub onto winter squash before roasting, or add to steak, shrimp, or fish for an instant flavor boost.
Notes
- Ratio: Use 2 parts butter to 1 part miso paste. This makes it easy to scale the recipe up or down.
- Softened butter: Always start with softened butter for easy blending. If using regular butter, microwave it on medium in 20-second intervals until softened (not melted).
- Bigger batches: For large quantities, use a food processor to get a smoother, more even mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
