Homemade Miso Substitute Recipe
Miso paste has a complex flavor, but you can mimic it by combining the right ingredients. My homemade miso substitute has the same consistency and umaminess, so it can work for any recipe.
Servings: 1 small jar
Calories: 223kcal
Equipment
- One small airtight jar
- Food colander
- Measuring spoons
- Measuring cup
- Blender or food processor
Ingredients
- ½ cup salt-free canned cooked soya beans or other types of beans
- 3 teaspoon honey, agave syrup, or date syrup
- 3 teaspoon soy sauce, Worcestershire sauce, or vegemite
- ½ teaspoon sea salt
Instructions
Now that you have the materials and equipment ready, here's how to make your own homemade substitute for miso paste:
- Open your canned beans and pour the beans into your food colander, draining the liquid.
- Wash the beans to remove excess liquid and any spices.
- Allow the washed beans to drain in your colander.
- Once drained, measure half a cup of beans and place it in your blender or food processor.
- Add the other ingredients.
- Pulse to blend the ingredients until you have a smooth paste.
- Taste your homemade miso paste. If you still haven't achieved the rich, umami flavor you're looking for, add more soy sauce (Worcestershire sauce or vegemite) or salt.
- Once you're happy with the flavor, transfer the paste into your small jar, replace the lid, and close tightly.
Notes
This homemade miso paste substitute has a shelf life of two to three weeks when refrigerated.
Nutrition
Calories: 223kcal | Carbohydrates: 27g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 2373mg | Potassium: 492mg | Fiber: 5g | Sugar: 20g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 5mg