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Mar 2, 2008 03:29 PM

ideas for white miso paste?

i made miso-rubbed turkey for thanksgiving and have a lot leftover. does anyone have any good ideas for how i can use up the rest? so far i've rubbed it on salmon and steak before grilling. anything else? good miso soup recipes are welcomed also!


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  1. Daikon radish with miso is good (simmer/soften daikon slices, drain and add 1:1 miso:sugar w/ red pepper flakes and some dashi) this turns out really juicy and is good for several days.

    Another is to roast eggplant quarters (score the tops) and then top with the above miso sauce to finish -- garnish with sliced green onion and sesame seeds and roast for a few minutes.

    1 Reply
    1. re: steinpilz

      ooh! this eggplant sounds so delicious! i'll have to try it this week... thanks!

    2. I'm in much the same boat. There's a giant vat of miso paste that's been sitting around in my fridge for the past year. The good news is that it hasn't gone bad and probably won't for another few years. The bad news... well, it's still there!

      A few of the uses I've found for mine:

      Miso Ginger Dressing
      Give this a whirl in the blender / food processor:

      1/3 cup rice vinegar
      2 tablespoons white or yellow miso
      2 large garlic cloves, peeled
      1 tablespoon sugar
      2 teaspoons chopped fresh ginger
      1/2 cup olive oil

      Nobu in NYC (and other cities) is known for its miso-glazed black cod (recipe here:


      There's also a restaurant that serves a miso chocolate cake, but so far, I haven't been able to find a recipe.

      You can always add it to regular soups to give them a richer flavor, as well.

      1 Reply
      1. re: cimui

        And here's an intriguing recipe for caramel corn using miso paste that I just came across (but haven't tried):

      2. I use white miso for Nobu's infamous miso-marinated cod dish.

        7 Replies
        1. re: Miss Needle

          Do you think this would work with the red miso currently inhabiting my refrigerator?

          1. re: spopodopolis

            I think it would be OK if you use a different type of fish. Red miso is stronger than white miso. I grew up eating red-miso marinated mackerel as a kid. I think the red miso would overwhelm the delicate sablefish.

            1. re: Miss Needle

              Thanks! Anyone red miso ideas, while we're on the topic?

          2. re: Miss Needle

            anyone ever made this? 2-3 days marinating fish - huh?

            1. re: marcharry

              I've marinated the fish anywhere from 1-3 days. Marinating the fish 3 days only marginally improved the flavor. I think one day is sufficient. Are you concerned about the freshness after 3 days?

              1. re: Miss Needle

                sort of - it just seems like overkill. maybe Nobu is laughing his butt off at wolfie's expense!...marinate for three days..ha!ha! got ya there...

              2. re: marcharry

                I made a miso black cod for my boyfirned's bday dinner and split the difference at two days marinating time. It was fantastic!

            2. Christine Pirello, the cook show host who does vegetarian and macrobiotic stuff, uses white miso in various interesting ways. For more information, go to
              I think she used it to make an alfreda sauce. She uses it to simulate the creamy cheese texture and flavor thing.

              1 Reply
              1. re: FelafelBoy

                Here in Japan, white miso is a speciality of kyoto and tends to be on the sweet and mild side. I personally love it in the Dengaku form - either daikon or eggplants. Mix the miso with sake, mirin and sugar, then use it as a topping for cooked eggplants or daikon. You could braise the daikon or deepfry the eggplants. Finish off in the oven to make it a bit more interesting.

              2. What a great thread - I also have a large quantity of white miso paste being totally neglected in the fridge...

                I love Klimbim's suggestion to make a sauce to serve with eggplant, will definitely try.

                All I really do with it now is stir some into chicken or veggie stock and add tofu+scallions to make a VERY lazy-woman's miso soup...