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Substitue for White Miso?

anisaer Aug 30, 2010 03:48 PM

Hey all,

I'm hankering to try out this recipe I have for Cream of Zucchini Soup (it's pretty toasty here in the Mitten State today and a little chill soup sounds perfect). However, the recipe calls for 1 teaspoon white miso, which I have not been able to find at a handful of grocery stores (rest assured, I will continue looking). In the mean time, is there something that I could substitute for white miso? I was thinking plain or greek yogurt, broth or bullion? I could be way off, having never tasted white miso before (I do know that it's made of soy - it's been described to me as sweet and mild tasting). Or do you think I could just go without it?


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  1. rcallner RE: anisaer Aug 30, 2010 04:31 PM

    I don't think there's any substitute for miso, it's unique, really. The things you're talking about won't be in the neighborhood. If you still strike out after checking all the Asian stores around, try a teaspoon of tahini. The texture and mouthfeel will be much closer than the other things.

    2 Replies
    1. re: rcallner
      anisaer RE: rcallner Aug 30, 2010 04:36 PM

      Tahini, got it. Thanks!

      1. re: rcallner
        yumyumyumyum RE: rcallner Aug 30, 2010 05:22 PM

        some lactose intolerance people substitute white miso for cream or white roux.
        for example, when you are making a gratin dish, you put white miso and soymilk instead of heavy cream.
        so i guess white roux would work. tahini sounds good too.

      2. AndrewK512 RE: anisaer Aug 30, 2010 04:38 PM

        Cream of Zucchini Soup? It doesn't sound like white miso is necessary for that. It's probably in the recipe as an umami enhancer, as opposed to an actual flavor contribution.

        1 Reply
        1. re: AndrewK512
          Quine RE: AndrewK512 Aug 30, 2010 05:22 PM

          I agree here. Are they kidding you ? ONE TEAspoon? It is mild and sweet compared to the other Misos. Miso is sorta kinda graded on how long it''s been aged. White, is just made, pretty much. At the rate of one teaspoon, to use up a container of White Miso should take you about 30 years depending on how much you like that recipe.
          Skip it and taste, adjust to your palate. It is a Umami taste, if that is not an issue, delete it.
          Tahini to me is not a substitute, it is oily and White miso is very delicate.

        2. chefj RE: anisaer Aug 30, 2010 05:08 PM

          I would just skip it. Miso is salty so you need to adjust for that but you would be adjusting seasoning anyway.

          2 Replies
          1. re: chefj
            yumyumyumyum RE: chefj Aug 30, 2010 05:16 PM

            if you cannot differentiate between white miso and awase miso, which is a regular miso, you might want to try it before commenting.
            i recommend saikyo miso.

            1. re: yumyumyumyum
              chefj RE: yumyumyumyum Aug 30, 2010 05:26 PM

              What are you talking about?

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