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Miso

Legumes and Legume Products

Fermented soybean paste with a deeply savory umami flavor, used in soups, marinades, dressings, and sauces.

2 substitutes

Substitutes

1 tbsp miso : 1/2 tbsp soy sauce

Soy sauce delivers umami and saltiness but lacks miso's fermented depth and creaminess. Use half the amount and reduce other salt.

✅Best for: marinades, dressings, broths, savory sauces

⚠️Not for: thickened sauces where miso's paste consistency matters

1:1

Tahini provides a creamy, slightly bitter, nutty paste with good body. Combine with a splash of soy sauce to replicate miso's umami-salt profile.

✅Best for: dressings, dips, noodle sauces

⚠️Not for: traditional miso soup