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White Miso Paste

White miso paste, also known as "shiro miso," is a traditional Japanese seasoning made from fermented soybeans, rice, and salt. It has a milder, sweeter taste compared to other miso pastes, making it a versatile ingredient that adds depth and umami to various dishes. Typically light yellow to pale white in color, shiro miso has a smooth, slightly creamy texture, and a relatively low salt content compared to its counterparts. Home cooks can use white miso paste in a range of recipes, from the classic miso soup to dressings, marinades, and glazes. It particularly enhances the flavors of plant-based dishes and can be mixed with other ingredients like soy sauce, mirin, and sesame oil to create delicious sauces. Shiro miso also works well as a vegan substitute for dairy-based spreads, providing a deeper, more complex taste.
#53
IN SAUCES
208
CAL / 100G
$0.42
AVG / OZ
white miso paste
67%
CARBS
11%
FAT
22%
PROTEIN
White Miso Paste FAQ
Where many people go wrong when cooking with white miso paste is by adding it during the boiling process of soups or sauces which can kill the beneficial probiotics in it. It's best to mix the miso in a ladle with a bit of the soup broth until it dissolves, then add it in at the very end, once the food is removed from heat. To get the most out of white miso paste, remember that a little goes a long way, so start with a small amount and increase it gradually to avoid overpowering your dish. Shiro miso is also a wonderful ingredient for creating a deep, savory flavor known as 'umami', which can make vegetarian and vegan dishes much more satisfying. It's useful to note that white miso paste, due to its mild flavor, can be used where you wouldn't typically think of using miso, like in desserts! As per tips and tricks, miso can do wonders in balancing out the flavors of a dish. If your soup or sauce tastes too salty, adding a bit of white miso can actually help balance it out. Likewise, if your dish feels like it's missing something, a bit of miso can provide just the umami kick it needs. Also, try mixing it with butter to create a unique, savory spread for bread or vegetables.
Can I use white miso paste instead of soy sauce?
Can I use white miso paste in baking?
Can white miso paste be a good substitute for salt?
Can I use white miso paste to marinate meat?
Is white miso paste spicy?
How is white miso paste different from red miso paste?
Can I use white miso paste to make miso soup?
Can I add miso paste to my stir fry?
Can white miso paste be added to scrambled eggs?
Is white miso paste gluten-free?
Expiration & Storage Tips
When does white miso paste expire?
Unopened, white miso paste can last for a year past the printed date; just make sure to keep it in a cool and dark place. Once you've opened it, it's recommended to consume it within a year, keeping it in your refrigerator. While technically, it has no expiration date due to the salt and fermentation process which act as natural preservatives, its flavour profile tends to change over time, becoming stronger and less sweet. Additionally, it's not commonly frozen in households, but it's totally fine to do so if you want to extend your miso's life past the one-year mark. Just make sure it's sealed and protected from freezer burn.
How do you tell if white miso paste is bad?
While it's rare for white miso paste to go bad, certain signs might indicate spoilage. These include a drastically darker color, an abnormally strong or off-putting smell and the presence of mold. If any of these signs are apparent, it's better to discard your miso paste. Always do the sniff and look test before using your miso, especially if it's been in your fridge for a while.
Tips for storing white miso paste to extend shelf life
• Always store your miso paste in a refrigerator after opening. This prevents changes in color, taste, and texture, maintaining its original quality. • Keep your miso paste in an airtight container to prevent it from drying out and absorbing smells from other foods. • If freezing, consider portioning out your miso into ice cube trays. Once frozen, transfer the cubes to a sealed bag. This makes it easier to use without having to defrost the entire amount. • Avoid using wet utensils to scoop out your miso from its container as water can promote bacterial growth and spoilage. • If your miso begins to separate, simply give it a good stir before use.
EXPIRES WITHIN
10 - 15
MONTHS
Health Info
Macros
3g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
KETO
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
Contains these allergens
SOYBEANS
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