Miso Butter
Published
Published
This easy Miso Butter adds rich, savory umami flavor to almost any meal with only 4 ingredients and no cooking! Unsalted butter and mild white miso keep the flavor balanced, with fresh garlic and optional soy sauce adding even more savory depth. It only takes 10 minutes to mix, and another 20 minutes to chill, then spread it over warm toast, toss it with rice or noodles, or melt it over vegetables, salmon, and more!
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Pin ItEasy Miso Butter with Garlic
Miso butter is a simple compound butter made by blending softened butter with savory miso paste. If miso is something you usually only use to make miso soup, this recipe gives you another easy way to put that tub to work! I use just 1 tablespoon of white miso to flavor a full cup of butter, which gives this version a mild flavor that won’t overpower whatever I add it to. It also comes together in one small bowl with a spoon or spatula, so there’s no food processor to wash. You can use it immediately if you’re short on time, but I prefer to chill it first so the garlic and miso flavors meld and the butter firms up.
Helpful Tips and Variations
- Use softened butter. I usually let the butter sit at room temperature for about 30 minutes to soften. If you press the butter with your finger, it should indent easily and be soft enough to mash. Softened butter blends smoothly with the other ingredients, whereas cold butter will leave lumps and be very difficult to mix.
- Mince the garlic finely. This helps it distribute evenly without leaving harsh chunks. You can also grate or press the garlic, which makes it even smaller but will give the butter a sharper, more garlicky taste. For a milder garlic flavor, use half a clove or lightly sauté the minced garlic on the stovetop, then let it cool completely before mixing. You can also substitute the fresh garlic for ⅛ teaspoon garlic powder.
- Keep the salt under control. I use unsalted butter and don’t add any extra salt because miso and the optional soy sauce already provide plenty. If you only have salted butter, leave out the soy sauce at first. Mix and taste the butter, then add the soy sauce only if needed.
Miso Butter
Equipment
- Small Bowl
Ingredients
- 1 cup unsalted butter, softened, (2 sticks)
- 1 Tbsp white miso paste
- 1 garlic clove, minced
- ½ tsp soy sauce, optional
Instructions
- Let the butter soften at room temperature for about 30 minutes, then mash it with a spatula or spoon until smooth and creamy.
- In a small bowl, mix the softened butter with the miso paste, minced garlic, and soy sauce. Stir well until everything is evenly combined.
- Transfer the mixture to an airtight container and refrigerate for at least 20 minutes to let the flavors meld.
- Use it on toast, in stir-fried noodles, with salmon, or to add richness to soups and curries.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Miso Butter Step by Step
Gather all of your ingredients.
Mash the butter: If your butter isn’t already softened, slice 1 cup (2 sticks) unsalted butter into smaller pieces and place them in a small bowl. Let the butter sit at room temperature for about 15 minutes. It’s ready when your finger leaves an indent and it’s easy to mash. Mash with a spoon or spatula until smooth and creamy with no firm lumps. If it’s still difficult to mix, let it soften for a few more minutes.
Mix in the flavorings: Add 1 Tbsp white miso paste, 1 minced garlic clove, and ½ teaspoon soy sauce (if using). Stir and press the mixture against the sides of the bowl until it’s evenly mixed with no light butter streaks or clumps of miso. The garlic should look evenly dispersed throughout.
Transfer the miso butter to an airtight container, smooth the top, and refrigerate for at least 20 minutes. It should feel firmer and be easy to scoop once chilled. You can skip the chilling time if you want to use it immediately.
Serve: Now your homemade miso butter is ready to use however you like! See my favorite serving suggestions below. If the chilled butter is too firm to spread, let it sit at room temperature for a few minutes first. Enjoy!
Serving Suggestions
I keep finding new ways to use this miso butter throughout the day, which is one of the reasons I love it so much! For breakfast, I’m especially partial to spreading it over warm toast, bagels, or English muffins, where it melts right into the bread and adds buttery, garlicky flavor. It’s also delicious melted over fluffy scrambled eggs. At lunch, toss it with hot rice, ramen, plain pasta, or stir-fried noodles. The heat melts the butter into a glossy coating, giving every strand or grain plenty of flavor without needing to make a separate sauce!
I also can’t think of a vegetable this butter wouldn’t taste good on, but two of my favorites are roasted cabbage and sautéed mushrooms as both soak up that savory miso-garlic butter beautifully. For dinner, I’ll use it as a finishing butter for baked chicken, grilled shrimp, or salmon. You can also stir a spoonful into soups, curries, or stews near the end of cooking. And for a snack? Melt it over popcorn for a buttery, savory coating! I’d start with about 1 tablespoon per serving, then add more to taste.
Storing Leftovers
Refrigerator
Store leftovers in an airtight container or wrapped tightly in parchment paper in the refrigerator for up to 1 week. Always use a clean, dry spoon or knife when scooping it out. This prevents moisture, crumbs, and other food bits from getting into the butter and helps it stay fresh longer.
Freezing
For longer storage, freeze the butter for up to 2 months. I like to spoon it onto a sheet of parchment paper, shape it into a log, then roll it up tightly and twist both ends closed. Place the wrapped log inside a freezer-safe bag or airtight container to protect it from freezer burn.
When you need some, slice off a small portion and place it directly onto hot rice, noodles, vegetables, or protein. Miso butter softens and melts quickly, so there’s no need to thaw it first. For spreading, let the slice soften in the refrigerator or briefly at room temperature.
More Flavored Butter Recipes
- Fresh chives, thyme, rosemary, and garlic make this savory Herb Butter wonderfully aromatic and delicious melted over warm rolls, potatoes, or roasted vegetables.
- Our Cinnamon Butter is a sweet, fluffy Texas Roadhouse copycat made with honey and cinnamon. I love spreading this butter on pancakes, muffins, or cornbread!
- A splash of bourbon adds warm caramel notes to this creamy Bourbon Honey Butter. It only needs three ingredients and takes about 5 minutes to whip up.
- This easy Honey Butter is light, fluffy, and ready in minutes, with the perfect balance of sweet honey and a little salt.
