Use white shiro miso to make a warming soup or a marinade for poultry and white fish. This fermented bean paste is a staple ingredient in Japanese cuisine and has a rich, sweet-savoury flavour that is less salty than red miso. It’s ideal for lighter soups and sauces and adds an instant boost of umami to stir-fries and salad dressings.
Mix shiro white miso with soy sauce, minced ginger and garlic and a splash of sesame oil to create an Asian-inspired marinade for salmon or chicken skewers. Rich in protein, white miso is great for vegetarian dishes, too - try it with tofu or grilled aubergine. This versatile paste adds depth of flavour to ramen broths, cheese sauces and panko crusts for speedy fish suppers. You can even use it in desserts to enhance a caramel sauce or a batch of chewy chocolate chip cookies.
Try some of our favourite white miso recipes:
- Miso and gochujang butter roast chicken
- Tofu in a light miso sauce
- Barbecued clams with miso and sweetcorn
- Ixta Belfrage's miso butter butternut gnocchi
Ingredients: Water 34.9%, soybean 29.8%, rice 23.8%, salt 11.5%
Allergy advice: For allergens see ingredients listed in bold.
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