Do you want to replicate that amazing dish you tried at an open buffet but found out it’s made with miso paste, and you don’t have any? Don’t let one missing ingredient get in the way! Here’s all the Miso Paste Substitutes you need to make that favorite dish at home.
A while back, I did some digging to find the best miso paste substitute out there and came up with a few solid options. You may even have some of them in your pantry right now without hitting up the grocery stores.
What Is Miso Paste?
Although it is primarily Japanese, some sources suggest it originated from China. Misotasty.com claimed that Japanese monks adopted it into their diet for umami flavor in their plant-based food.
Either way, it consists of fermented soybeans. In addition, it has koji (a fungus that aids in fermentation) plus a type of grain like rice, rye, or barley.
During the preparation process, the cooked ingredients are left to ferment for 6-18 months, or even more. It depends on the type since the longer the paste is left, the more intense its flavor becomes. That’s why you might find red, white, and brown varieties in the store. Reference the Red vs White Miso to find which one is best for your recipe.
Today, you can buy miso paste from your local supermarket at the international foods section near tofu, tempeh, and other Asian foods. However, if you have a gluten allergy, you should read the label to make sure the brand you’re buying is gluten-free.
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11 Simple Miso Paste Substitutes
To find the closest match to miso paste, it’s important you know the original ingredient’s taste profile and texture.
Miso paste is thick and a little grainy. It tastes salty, umami, and somewhat funky because of the fermentation process. It also has a slight hint of sweetness as well due to the koji starter. However, white ones are usually milder in flavor than red and brown varieties.
When looking for any of these options, start scoping out the international aisles of the grocery store. Take the time to slowing look at all the options as there is often only one brand available to you.
Soy Sauce
This one tops our list because soy sauce can be found in almost every fridge door as we all use it for our favorite Teriyaki or Garlic Broccoli Stir Fry. Just like miso paste, soy sauce tastes salty and umami.
Yet, it’s important to note that some soy brands have a watery consistency, while miso paste is usually thick.
When swapping miso paste with soy sauce, you can use half the amount needed for your recipe. Depending on your tolerance for salt, look for the low sodium options here as well.
Fish Sauce
This condiment is made from cured krills, anchovies, or other types of small fish. A lot of us will scrunch our noses at that but fish sauce is often found in our favorite Asian dishes without us even realizing it.
Fish sauce is both salty and umami and has a strong flavor. The good news is that it’s suitable for people who are sensitive to gluten.
Keep in mind that fish sauce tastes and smells too pungent compared to miso paste. For this reason, you can only use it in soups and marinades that already have seafood.
Besides, you should use only a small quantity of the sauce in place of miso; about a quarter of the amount is a good place to start.
Just like soy sauce, fish sauce is runny, so watch out for the differences in consistency!
Tahini
Although it has a similar consistency to miso paste, Tahini tastes a bit different.
Tahini has a nutty and lightly bitter taste since it’s toasted sesame that has been smoothed into a paste. It can be found in the international aisle of the grocery store. At Whole Foods, I have found it on the bottom shelf next to other nut butters.
You can use tahini in place of miso paste in recipes that only require a small amount of miso, like for thickening a soup. As a general rule, you can only use this substitute if you’re going to add less than two tablespoons of it to the rest of the ingredients. If you can’t find tahini, it’s simple to learn how to make tahini in 15 minutes.
Tahini + Fish Sauce + Soy Sauce
If you have all three of the ingredients listed above, you’re in luck because now, you can mimic miso paste’s taste and texture.
To make this concoction, mix two parts tahini with one part soy sauce and a few drops of fish sauce. Then, you can use this mixture as you normally would miso.
It’s a good idea to keep this faux miso in the fridge to keep it fresh for a longer duration, but note that it will harden at cool temperatures, thanks to the tahini portion.
Salt
If your recipe calls for a ton of herbs and condiments, including miso paste, it might mean that it’s not really a key ingredient.
In this case, feel free to swap that with a bit of salt, and the outcome will probably be very similar.
We know that salt works by enhancing the flavor of the other components of a dish, but too much of a good thing can be bad. So, always use it sparingly!
Vegetable Stock
On the topic of flavor enhancement, the vegetable stock does a wonderful job at that. After all, it’s salty and very flavorful.
You can substitute miso in most recipes with vegetable stock, like ramen, pasta dishes, or stir-fries.
However, making the iconic miso soup with vegetable stock instead of miso paste may not be a good idea. That’s because the whole dish is constructed around miso, making it the key ingredient.
Shoyu
If you’ve ever been to Japan, you’ve likely come across shoyu. It’s the Japanese equivalent of soy sauce, which is Chinese.
Similar to our star paste, shoyu is made with both soybeans and koji. It also has the same flavor and fluid consistency as the more popular soy sauce, except that it’s often a little less salty.
With shoyu, you can substitute an equal amount of miso paste as what the recipe calls for.
Tamari
Next on the list, we have a by-product of the miso paste-making process.
Tamari, also known as miso-damari or tamari shoyu, is the liquid that oozes out of the barrels during the fermentation process. So, it’s no surprise that it resembles the taste of the paste so closely.
Luckily, tamari is vegan, and you can use it instead of miso in sauces and ramen.
Coconut Aminos
Coconut Aminos is also a fermented product, but it’s primarily made of coconut palm sap with sea salt. The result is a savory, salty, and slightly sweet sauce!
All in all, it could make a great replacement for miso paste for people with a gluten or soy allergy.
For coconut aminos, use a quarter to half the amount required in your cooking instructions.
Don’t be afraid of buying this thinking it is something you won’t ever use. It’s a great substitute for Worcestershire and dark soy sauce as well.
Dashi
The simplest description of dashi is that it’s boiled-down fish stock. It’s a Japanese ingredient, similar to miso paste, and is made using fish, fishbones, herbs, and other ingredients.
To make miso soup, you typically need to use dashi as a base. Since dashi and miso paste are inseparable from the famous soup, their flavors somewhat belong to each other.
So, you can replace the original condiment with dashi in watery dishes
Anchovy Paste
Anchovy paste can be a close match to miso paste because of their similar consistencies. It also has an intense umami and salty flavor, making it a valid alternative.
However, since this substitute has a strong fishy taste, it won’t work for all dishes. For the most part, it’ll work only with other seafood ingredients.
As for how much anchovy paste to use, it could be safer to start with only half the amount in the recipe and add more if needed.
All of your substitutes needs all in one handy reference spot! Comprehensive list substitutes here or to print off for your own menu binder. You to find an ingredient option that will allow you to not run out to the store or you may find a flavor combination you love even better than the original. Garlic Powder Substitute, Cojita Cheese Substitute, Parsley Substitute, Green Chilis Substitute, Italian Seasoning Substitute, Mustard Seed Substitute, Cilantro Substitute, Sriracha Substitute, White Pepper Substitute, Onion Powder Substitute, Five Spice Substitute, Turmeric Substitutes, White Wine Vinegar, Cardamon Substitute, Parsley Substitute, Cremini Mushroom Substitute, Egg Yolk, Leeks, Egg Wash, Coconut Cream, Tomato, Stewed Tomatoes, Coconut Sugar, Palm Sugar, Hoisin, Adobo, Chili Sauce, Oyster Sauce, Escarole, Watercress, Rice Wine Vinegar, Ketchup, Tomato Puree, Tomato Paste, Lemongrass, Chervil, Cheesecloth, Worcestershire Sauce, Fennel, Dark Soy Sauce.
Conclusion
Sometimes, miso is a bit hard to find, and more often than not, having a miso paste substitute can save you in a pinch.
For a similar consistency, try tahini and anchovy paste. If you’re looking for something that tastes the most like the real thing, then soy sauce, fish sauce, tamari, and shoyu fit the bill.
Remember to start small with these sauces since they’re salty and flavorful, so a little can go a long way!
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