Stock this garlic miso butter in your fridge to save yourself on busy weekdays! The balance of savory and aromatic flavors is so addictive.
Miso butter is a versatile condiment made from miso and butter (check out How to Use Miso Butter for usage ideas).
It tastes like creamy butter with the earthy tones of miso, along with salty and umami-rich flavors.
If you love the miso butter combo, be sure to check out my Salmon with Miso Butter and Scallion Sauce—I think you'll love it! 🙂
Why You'll Love This Recipe
- Versatile: You can use this miso butter on pretty much anything—pasta, veggies, toast, you name it!
- Easy to Customize: Want to make it your own? Add in things like citrus zest or nuts to create your perfect miso butter!
- Lasts Long: This miso butter keeps well in the fridge and freezer, making it great for meal prepping.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Miso: Use whatever miso you have on hand, but I like to go with shiro (white) or light-colored miso for this recipe. It adds a hint of sweetness and keeps the butter's light color. You can find miso at your local Asian grocery store, in the Asian aisle of most grocery stores, or online.
Substitutions and Variations
- Add-in Ideas: This recipe includes garlic because it adds a nice aroma to dishes, but you can of course omit the garlic, or add citrus zest and juice, chives or scallions, black pepper, sesame oil, nut/seed butter, and other ingredients to create your own miso butter.
- Gluten-Free Version: Swap the miso for gluten-free miso.
- Vegan Version: Swap the butter for vegan butter.
How to Make Miso Butter
Step 1: Microwave the butter for 10-15 seconds until it becomes soft
Step 2: Add the rest of the ingredients and mix well
Step 3: If you have leftovers, place them on parchment paper and wrap them like candy
Step 4: Store in the fridge!
How to Use Miso Butter
You can use this miso butter in so many recipes!
- Put miso butter on baked salmon, chicken, or steaks.
- Spread miso butter on toast.
- Stir-fry veggies such as sweet potatoes, green beans, bok choy, and carrots with miso butter (add sesame oil and/or gochujang to change up the flavor!).
- Mix miso butter into warm rice.
- Mix miso butter into soup to make it creamy.
- Mix miso butter with pasta or other types of noodles (mushrooms pair well!).
Storage Instructions
Wrap the leftovers in parchment paper to form a log shape, then twist the edges like a candy wrapper. Store in the fridge for up to 2-4 weeks or in the freezer for up to several months.
FAQs
Miso is a common condiment in Japan, usually made with rice and/or soybeans. It’s great for your health—especially your gut—thanks to the fermentation process. Check out my guide to miso and become a miso master!
More Recipes with Miso
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Garlic Miso Butter for Veggies, Meat, and More (Quick & Easy)
Ingredients
- 4 tablespoons unsalted butter ½ stick
- 2 tablespoons miso (see Note 1)
- 1 garlic clove minced or crushed
- Add-ons such as citrus zest and juice, and ground black pepper (optional)
Instructions
- Soften the butter: Microwave 4 tablespoons unsalted butter for 10-15 seconds until it's soft but not melted.
- Mix the butter and miso: Stir the butter and 2 tablespoons miso together until well combined.
- Add garlic: Toss in 1 garlic clove (minced or crushed) and mix it all up.
- Serve or store: Serve right away or wrap it in parchment paper and store it in the fridge for later!
Notes
- (Note 1) Types of miso: You can use any kind of miso—shiro (white), aka (red), etc. I recommend using white miso if you want to keep the color of the butter. Be aware that aka (red) miso tends to be saltier, so adjust the amount accordingly.
- Serving Suggestions: You can use this miso butter in so many ways! Try it on baked salmon, chicken, or steak, or spread it on toast. It’s also great for stir-frying veggies like sweet potatoes, green beans, or bok choy—add sesame oil or gochujang for extra flavor! You can mix it into warm rice, soups, or even pasta (mushrooms go really well with it).
- Storage Instruction: Wrap the leftovers in parchment paper to form a log shape, then twist the edges like a candy wrapper. Store in the fridge for up to 2-4 weeks or in the freezer for up to several months.
Kurumi says
I’ve been eating miso since I was a baby (well, once I was old enough for it!), but this miso butter is a whole new way to enjoy miso! The balance of richness and saltiness is perfect—I couldn’t stop eating toast with this miso butter. Let me know how you enjoy miso butter in the comments! I’d love to hear more ways to use it.