You can make a vinaigrette with it.

I haven’t used it but was thinking the same as floral. You might also use it in a marinade for chicken, fish or pork. Maybe check online for recipes. Could be very good!

Mix a little miso 50-50 with maple syrup. Drizzle over roasted pumpkin slices and sprinkle with black sesame seeds. This is the only way DH will willingly eat pumpkin as pumpkin- he does like pumpkin pie and pumpkin scones.

I have never figured out how to use any miso other than in following a recipe.

Found this one.

Classic Miso Chicken Marinade:

• 3 tbsp White Miso Paste
• 2 tbsp Soy Sauce (or Tamari)
• 2 tbsp Mirin (or 1 tbsp honey)
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 tsp Fresh Ginger, grated
• 2 cloves Garlic, minced
• Optional: Pinch of red pepper flakes or chili-garlic sauce for heat

1. Combine: In a bowl, whisk all ingredients until the miso paste is fully incorporated and the mixture is smooth.
2. Marinate: Place chicken (thighs or breasts) in a shallow dish or zip-top bag, pour marinade over, and toss to coat.
3. Chill: Refrigerate for at least 30 minutes, or up to 8 hours (or overnight for deeper flavor).

Oh that sounds good and I just happen to be thawing some chicken thighs for dinner! I'll try it. The pumpkin recipe sounds great also, tho I'll probably sub Kubocha for pumpkin.

Thanks!

I think the flavors sound good. Let us know!

I made Samin Nosrat’s onion dip (caramellized onions. labne, white miso plus other seasonings. VERY good!

Taste the miso, then add it to things you want to taste more like that.

Not meant as snark! Just pragmatic. I use miso in soups and broths a lot. Also could use in dressings, sauces, anything where you want more . . . depth of flavor?

I’m making bread again today - hope springs eternal, y’know - and had I seen your post earlier, I’d have tried adding a little white miso to the mix.

Or not, as I don’t have any. I mostly buy red miso.

I've NEVER tried Miso. I googled it and noticed "salmon". I always keep a store of salmon in the freezer...love it grilled. I also used to use a LOT of soybeans in my dishes. Lucky YOU...free miso!

Quote: Miso on salmon is a popular, easy, and flavorful preparation method that yields a sweet and savory, caramelized dish. The miso paste, often combined with ingredients like soy sauce, mirin, and sugar, creates a rich glaze that can be baked or broiled.

Ah. JL, that's the issue, I guess. Nothing comes to mind that I wish tasted more like miso. :D

Ah yes, Now & Zen in my - ville does a delicious miso salmon.

I did taste it before I added a little to some bone broth (low sodium, lol) mushroom/veggie soup I made, but it just tasted salty to me.

Looks like salmon is often prepared with it, but we get such exquisitely fresh salmon here that I am kind of a purest and never add anything to it. This time of year it's more difficult to buy fresh; most is FAS (frozen at sea), so maybe if they are out of winter King and I have to buy FAS, I'll try it on that.

Tonight's chicken is still partially frozen so I'll be marinating it tomorrow.

Thanks, everyone

eta: Lisaam, I missed your comment. That sounds delicious and a perfect way to use some. It's supposed to be quite good for you, too.

I made chicken broth, which came out slightly bitter, maybe because I unthinkingly used red onions. Some miso and sugar and the broth was good. Didn't taste like miso, in smaller amounts it just adds . . . depth? Hard to describe.

Yeah, I get the umami thing. Re bitter, did you use carrots? They make the chicken soup yellow and add a little sweet. (Jewish chicken soup, that is. I know chickens are from China....)