A reader asked me what miso paste tastes like, while she has enjoyed miso soup at Japanese restaurants, she couldn’t quite imagine what cooking with miso paste would be like.
So what flavor dimension does miso paste add to a dish? If I had to just choose one single word, I’d say “umami” which is just a fancy foodie term that writers and chefs use. This is a tough one…..but okay, if I couldn’t use that word, I’d say, “tasty.” Even just a teaspoon of miso paste added to a dish (whether it’s a sauce for the asparagus, salad dressing, mashed potatoes or casserole) makes the dish tastier.
Miso has a very deep, complex flavor – salty yet slightly sweet, a little nutty. Lately, instead of adding salt to a dish, I’ll stir in a small spoonful of miso paste.
I need a little help from you all – can you help me describe the taste of miso vs. salt? Maybe it’s easier to use an analogy:
Salt is to Miso…….as _____ is to _____.
And hey, the one who comes up with the best analogy gets a prize. How about a $25 gift certificate to the Steamy Kitchen Store?
***
*Why all these miso recipes? I’m developing recipes for Marukome, the makers of Miso & Easy and some of the very best miso paste.
Miso Ginger Asparagus Recipe
This recipe couldn’t be simpler….
Basically, throw the asparagus on a baking sheet and roast. In the meantime, whisk together the remaining ingredients – pour on top when the asparagus is done!
Miso Ginger Asparagus Recipe
Ingredients
- 1 pound asparagus, ends trimmed
- 1 teaspoon cooking oil (olive, canola or vegetable)
- 2 teaspoons Miso & Easy (or 1 teaspoon miso paste + 1 teaspoon hot water)
- 1 tablespoon water
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, finely minced
- 1/2 teaspoon roasted sesame oil
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 375F. Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.
- While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.
- Pour over asparagus and serve.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I’m just so glad to see some Miso & Easy recipes here! I bought some, used it once on a recipe that didn’t go well. Now I have a bottle of the stuff and I still believe it could create great things! It’s so good! I just didn’t use enough, I was going by paste measurements.
Salt is to miso as garlic is to black garlic.
Or, my favorite:
Salt is to miso as Top Ramen is to https://steamykitchen.com/15145-miso-ramen-recipe.html
Salt is to miso as incandescent is to neon.
I am eating this dish as we speak- and it is delicious!
Miso ginger asparagus,….seems good,
I want to enjoy it
I love your recept,it’s great!
I really love asparagus :).thank you for your post.
It’s looks good, I will Try this recipes.
Looks Delicious!
Wooww .. Yummy nice .. Thanks for sharing
Wow! Thank you very much. I need this recipe for my cooking class.
I will try this recipe with my friend!
The most and great food recipe. rely its awesome. can i have some? 😛
I will Try this recipes. 🙂
I am eating this dish as we speak
Awesome recipe. It’s so simple and really brings out the flavor of the greens.
I love asparagus.thank you for your post.
I love asparagus and would like to try this dish. Can you publish where we might be able to publish where we might get some of the ingredients? Would be greatly appreciated.
Ben
why asparagus soup taste weird when combine with milk?
delicious to look. please give me some.thanks for share you recipe with us.keep it up and let us have more and more delicious….
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very nice recipe and article thanx for this helpful post and blog by windows 8 wallpaper
Very good recipe.
great.. thanks
Nice Recipe and will try it soon.. Thanks
what does Miso taste like?
Another great recipe. Remember that asparagus is good for preventing rheumatism and heart disease.
Wow. Thank You so much for this recipe. Will teach this to my students in the next session 🙂
Juliana,
http://www.kestrelfly.com
Wow! Thank you very much. I need this recipe for my cooking class.
Wow! Thank you very much. I need this recipe for my cooking class. When I read this article, I really gather all the ingredients and practice to cook it. When I’m done, I let my favorite cooking teacher, my mother to taste it and I’m so happy because she likes it. Now, I’ve got already a special one.
Nice, It looks good food to eat and i want to tell u this is my first time seen this… It looks is amazing and thanks for sharing this recipe with us… Previous i saw an article on Salt cod with Potatoes which was really good… Jaden Hair!! you are doing the wonderful job by introducing us these amazing cocking dishes… Cheers..
I love bacalao! I love it roasted in the oven with potatoes and onions and boiled eggs and then pouring some olive oil and vinegar on it when ready to eat. I will have to try this recipe too. Thanks for sharing
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Awesome recipe. It’s so simple and really brings out the flavor of the greens.
Where can I order miso & easy online. Thanks
Ricka, I found mine through World Market. It was a lot cheaper than Amazon, but I waited until I had a free shipping coupon.
another fantastic use for miso to add to our collection. We use a lot of miso at home, does anyone know how to make their own?
A necessary component to something absolutely magical..
Salt is to miso…as roux is to gumbo. A necessary component to something absolutely magical..
p.s.- I made this for dinner tonight & my family couldn’t get enough! Thanks for helping me with a new way to prepare a bumper crop of asparagus here in California!! Love your website too!!
Salt is to miso as olive oil is to sesame oil?
Salt is to miso… as white vinigar is to a pinot grigio white wine vinager. A step up in flavor quality…like a fine wine.
I am eating this dish as we speak- and it is delicious! I left the asparagus on the second rack for 10 minutes- I wish I had stuck it under the broiler for an extra couple of minutes; just a tip for anyone who likes their veggies a little crispy!
The dressing is fantastic- I didn’t change a thing and don’t plan on it. I used a white miso paste from Whole Foods.
Salt is to miso as vinegar is to Worcestershire sauce.
salt is to miso as diet coke is to classic coke
sorry- last one… as margarine is to butter
or salt is to miso as empty is to full
salt is to miso as broth is to stew
salt is to miso as sugar is to molasses!
Salt is to miso as the radio is to a Rolls Royce.
Salt is to miso as starch is to potatoes!
Great recipe, I personally cook it a little less then was is said in your recipe.
Your spicing is awesome! I really enjoyed it And I found it useful for other things as well!.
Thank you and keep up the good job!
Salt is to miso like soy sauce is to kecap manis
I’ve always thought miso tastes a bit like it has some alcohol in it. It is particularly reminiscent of Chinese rice wine (xiaoxing).
Miso is similiar to soy sauce…..I believe I read that somewhere….
This looks delicious. I did not try asparagus until last year. I cannot believe I waited forty *grumbles inaudibly* something years to try it. Salt is to miso as juice is to wine!
I would describe miso as a soy bean based flavor enhancer. Bouillon, in western cooking, is similar in context to miso. In the case of miso, soy beans are transitioned (processed) to a preservative paste stage.
An example of similar processing is the curd which results when milk sours, which then is the basis of cheese. With soy beans, another result is bean curd, also a flavor enhancer used in Chinese cooking.
Does this make any sense to you?
Salt is to Miso as Jaden is to Cooking!
Now I know were to go for all of my miso emergencies. 😉
so I went to the miso link you posted. Is there miso Organic/non GMO?
Salt is to Miso as Sugar is to Macaron.
Would you suggest other dishes that is good with this miso sauce? It is yummy! Thanks.
Salt is to Miso as Tart is to Balsamic vinegar
XOXO LOVE Miso.
Most traditionally, Chinese barbecue joints use this condiment to give intrigue to plain poached chicken. It’s a beautiful combination, hitting you upfront with all kinds of wicked flavor then letting the chicken’s subtler charms shine through as you chew. But it also works as a dip or slathered onto anything that can use a fresh, salty, oniony, bracing kick. Like, as I said, rice or boiled noodles or bread or sautéed shrimp or scrambled eggs. Mmmm … scrambled eggs. I don’t really recommend upholstery, but you know, I wouldn’t judge.
Salt is to miso as a handshake is to a hug.
Miso is to Asparagus as butter is to corn….
WHERE WOULD I FIND MISO PASTE ?
Salt is to Miso as Water is to Ambrosia (also known as the food or drink of the Gods)
One is often considered necessary but the other is so superior that there is no comparison.
Salt is to Miso…….as Rice is to Sushi
Salt is to Miso as a chicken egg is to caviar 🙂
Beautiful !!!!!!
I love asparagus, this looks absolutely fantastic Jaden!!!
Ok Now for the analogy…..
Salt is to Miso is as OK is to Delicious!!!!
I believe that,s what happens ,everything becomes Delicious from Ok once Miso is added….
Salt is to miso as regular white vinegar is to a reduction of yuzu, lime, and grapefruit
Salt is to miso as red pepper flakes is to koo cho jang
Whoops, someone already said pesto.
Salt is to miso as ketchup is to hoisin sauce.
Salt is to miso as garlic is to pesto?
Salt is to miso as butter is to guacamole 😉
Salt is to miso as instant decaf is to fine quality french roast
Salt is to miso as sugar is to caramel.
Salt is to miso as white rice is to brown rice.
I am going to try this tonight, looks great, i forgot there was so many ways to eat this
Salt is to miso as pinenuts are to pesto.
We love asparagus. I will have to try this. Usually I pan raost it, infact my daughter pan roasted some the other night just to have in our panini. Love it and miso could onldy dmake it better.
salt is to miso as honey is to molasses
I’m always looking for ways to spice up asparagus and this looks perfect! Matter of fact, I think a trip to the store is in order before days end. I’ve been looking for an excuse to buy miso.
Salt is to miso as Tabasco sauce is to sriracha.
Salt is to Miso as a Kazoo is to the Berliner Philharmonic conducted by von Karajan… A Kazoo is fine when you want a quick result, but opera on a Kazoo is simply embarassing 🙂
Wasabi, Miso, Teriyaki – three kitchen essentials to add a Japanese edge.
Salt is to Miso … as … looking at a photo of the Grand Canyon (or the Rocky mountains) to actually standing at the spot where the picture is taken – The photo, while beautiful, is only 2-dimensional. It can never capture the 3-dimensional beautify and the depth of field your eyes can see from being there in person. Salt enhances the flavor of food, but miso adds that depth and that flavor you’re looking for to make the dish just right. Sorry this is long! 🙂
Salt is to miso as nutty is to anchovies. I’ve always been terrible at analogies.
Salt is to miso as worchestire is to anchovies…..
Brilliant recipe! And the analogies are pretty clever.
Salt is to miso as sugar is to honey.
Both miso and honey go beyond their simpler counterparts in adding depth and complexity, from flavor to mouthfeel, resulting from where and how they are produced.
Salt is to miso as olive oil is to butter!
Salt is to miso as tomatoes are to sun-dried tomatoes.
Salt is to miso as grass is to basil.
I’ve been meaning to pick up some miso paste – I’ve got a few recipes I want to try with it! Add this one to the list 🙂
Salt is to miso as packaged ramen is to mom’s homemade chicken soup. I just made this recipe and it will be my new standby for asparagus. Delicious!
I just made some soup the other day for my sick hubby and added miso. He said, “What is the flavor in this soup? It’s hard to describe. It’s comforting…no…addicting!”
That’s the best way I can describe it.
I do not like asparagus very much, but no problem. They are wonderful for a risotto.
Salt is to miso as remorse is to VICTORY TO THE MAX.
I wouldn’t know how to describe the taste of miso…sorry I’m no help there, but you did a good job. I have been baking asparagus for some time now and always change what I put on top. This is perfect, I’m trying it this way next!!!
Salt is to miso as water is to chicken stock.
I think miso as a strong element of savory. It’s about the depth of flavor you get, like the difference between making soup with water as a base instead of stock. It’s just sooooooo much better with the stock.
Salt is to Miso at flat is to round.
If it makes any sense at all, I feel like miso has a very “full” flavor that overtakes the entire palate (in a good way!)