This two-ingredient miso butter is rich, nutty, and full of umami flavor. Instantly upgrades baked potatoes, roasted vegetables, pasta, and more!
This miso butter recipe is two magic ingredients. A simple blend of softened butter and white miso paste, it’s rich, creamy, and full of umami. I love keeping them on hand (or whipping them up last minute) to give simple meals instant flavor. I’m currently obsessed with miso butter on baked sweet potatoes, but it’s also great on roasted veggies, pasta, and more.
If you’re used to miso in miso soup, the combination of miso and butter may surprise you. But trust me, once you try this recipe, it will make complete sense. Light, sweet and savory miso and velvety butter are a match made in heaven.
Types of miso paste
Miso is Japanese fermented soybean paste. Look for it in the refrigerated section of your grocery store. Although there are countless types of miso in Japan, you are most likely to find these three types in the United States:
- White Miso (Shiro Miso) – It is fermented with rice for less time than dark varieties, and has a mild, slightly sweet and salty flavour.
- Yellow miso Yellow miso is prepared by fermenting soybeans with barley. It’s bolder than white miso but still has a bit of sweetness.
- Red miso Red miso is the most pungent—and least sweet—of these three types of miso. It is brewed with barley or other grains for a longer period than the lighter types.
I recommend using white miso in this recipe. Its sweeter, milder flavor pairs wonderfully with butter! If you need to substitute another type of miso, start with half the amount and add more to taste.
How to make miso butter
Making this compound butter couldn’t be easier: just mix 1 part white miso paste with 2 parts unsalted butter! You will end up with a thick, creamy paste.
Two tips:
- Make sure the butter is at room temperature So that it is easy to combine the two components. You can mix it with a spatula or mash it with a fork if you have pockets of miso or butter that are difficult to break up.
- Use unsalted butter. Miso is high in salt itself. Make sure to use unsalted butter for balanced flavor. Salted butter will be too salty here.
Find the full recipe with measurements below.
How to use miso butter
The options are endless! Here are some ideas to get you started:
How do you like to use this spiced butter? Let me know in the comments!
Storage tips
If you are not using the butter right away, place it on a sheet of parchment paper, then roll it into a log shape.
Store in the refrigerator for up to a week, cutting pieces as needed.
For longer storage, freeze for up to 3 months.
More compound butter recipes
If you like this recipe, try one of these compound butters below:
I think you’ll love our lemon butter sauce too!
Miso butter
serves 6
This miso butter recipe upgrades vegetables, potatoes, pasta, and more! Easy to make with two ingredients, they’re rich, creamy, and full of umami flavor.
Prevent the screen from turning dark
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In a small bowl, mix together the softened butter and miso paste.
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Serve immediately, or scoop the miso butter onto a piece of parchment paper or plastic wrap and roll into a log shape. Twist the ends to close. Store in the refrigerator for up to a week or freeze for up to 3 months. Find serving suggestions in the blog post above.