White Miso Paste: Vegan Cooking Guide
White miso (shiro miso) is a mildly sweet, lightly fermented soybean paste with a gentle, rounded umami. It's milder than red or brown miso and more versatile - it dissolves into dressings, glazes and soups without overpowering. It's the backbone of Japanese cooking and an incredible flavour builder in vegan dishes.
How to Use White Miso Paste
Dissolve in a little warm water before adding to soups so it disperses evenly. Add to marinades for tofu, aubergine and mushrooms. Whisk into dressings with rice vinegar, sesame oil and ginger.
Nutrition
A fermented food providing probiotics, B vitamins and minerals; use in moderation as it's high in sodium.
Chef's Tips
- Never boil miso - add it at the end of cooking to preserve its delicate flavour and beneficial bacteria.
- 1 tablespoon white miso + 1 tsp soy sauce + lemon juice = an instant, deeply savoury salad dressing.
- Refrigerated in a sealed container, miso keeps for up to a year and can even be frozen.
→ Find the best substitutes for white miso paste
Vegan Recipes Using White Miso Paste
Learn to cook with white miso paste on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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