"This miso butter recipe is 2-ingredient magic. A simple mixture of softened butter and white miso paste, it's rich, creamy, and bursting with umami. I love keeping it on hand (or whipping it up at the last minute) to give simple meals an instant flavor upgrade. I'm currently obsessed with miso butter on a baked sweet potato, but it's also wonderful on roasted vegetables, noodles, and more."
"White miso (shiro miso) - Fermented with rice for less time than darker varieties, it has a mild, slightly sweet, and salty flavor. Yellow miso - Yellow miso is made by fermenting soybeans with barley. It's bolder than white miso but still has a little sweetness. Red miso - Red miso is the most pungent-and least sweet-of these three types of miso."
"How to Make Miso Butter Making this compound butter couldn't be easier: just mix 1 part white miso paste with 2 parts unsalted butter! You'll end up with a creamy, thick paste. Make sure the butter is at room temperature so that the two ingredients are easy to combine. You can mix them with a spatula or mash with a fork if you have pockets"
Combine softened unsalted butter and white miso paste in a 2:1 ratio to create a creamy, thick compound butter with rich, nutty umami flavor. Use the butter to instantly elevate baked potatoes, roasted vegetables, pasta, noodles, and sweet potatoes. White miso is milder, slightly sweet, and salty, while yellow miso is bolder with some sweetness and red miso is the most pungent and least sweet. When substituting darker misos, start with half the amount and adjust to taste. Ensure the butter is at room temperature and mix with a spatula or fork.
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