What can I substitute for miso paste?
Running low on miso paste? Here are the best verified substitutes, including how to adjust your measurements.
About miso paste
Miso paste is a traditional Japanese seasoning made by fermenting soybeans with salt and koji (a mould culture), often with added rice or barley. It contributes a deep, savoury umami flavour along with subtle sweetness, saltiness, and complexity to dishes. The colour and intensity vary widely — white (shiro) miso is mild and sweet, while red (aka) miso is robust and pungent.
Best substitute
soy sauce
Soy sauce provides a similar fermented, salty umami depth and is the most accessible substitute. It lacks the thick, paste-like body of miso, so reduce other liquids in the recipe slightly and expect a thinner consistency.
Use 1 tbsp soy sauce for every 1 tbsp miso paste — reduce other liquids by 1 tsp
soupsmarinadessaucesdressingsNot suitable for: thick glazesNot suitable for: pastes
Alternative
tahini
Tahini mimics the thick, paste-like texture of miso and adds a nutty, slightly bitter depth. To boost umami, combine it with a small amount of soy sauce. It works best as a substitute in dressings, sauces, and glazes where texture matters.
Use 1 tbsp tahini plus ½ tsp soy sauce for every 1 tbsp miso paste
dressingsglazessaucesNot suitable for: soupsNot suitable for: broths
What is miso paste called in other countries?
| Country | Name |
|---|---|
| JP | 味噌 (miso) |
Common names for miso paste
misofermented soybean pastewhite misored misoshiro misoaka misomugi miso