5 Miso Paste Substitutes To Give Your Dish A Strong Umami Kick

Miso is absolutely unmistakable. Just a teaspoon of the fermented soybean paste can transform a lackluster dish from zero to hero — injecting a slightly salty and delectably earthy flair. Call it umami on tap. The paste plays a central role in anything from ramen to marinades and classic Japanese soups. There is an occasional problem, though: What if that tap runs out? Despite its long shelf-life, perhaps you've accidentally exceeded the "three months once opened" rule. Or maybe you've just been ditzy at the supermarket and forgotten to grab a new jar. Whatever the reason, you're officially miso-less. And because miso is such a distinctive-tasting paste, the prospect of introducing a substitute can feel overwhelming.

After establishing everything you need to know about miso, there's a vital next step. Have you learned which substitutes stand a chance in its shadow? These five will effectively give your ready-and-waiting dish an umami kick.

Soy sauce is perhaps the most obvious substitute. However, let's immediately manage expectations: There is a subtle disparity in flavor. Dark-colored soy has a slightly salty quality, while miso is all about those earthy notes. To avoid an inedible salty dish, just adapt the amount of sauce you add — using the same measurements of soy as you would miso is, no pun intended, a recipe for disaster. Halving the measurement is the best way forward.

Salt management aside, swapping miso for soy is a promising decision. The fermented liquid also utilizes soybeans, creating a distinct overlap in flavor and shared umami notes. In fact, the primary difference is texture — soy sauce's consistency is almost water-like. In summary? Keep this substitute as a trick up your sleeve for dishes that don't hinge on paste-driven textures. Teriyaki sauce or braising liquids are good options for interchangeable miso-soy usage. Add that to the trio of ingredients you need for a teriyaki sauce base.

We can't lie. Worcestershire sauce is definitely the substitute you turn to after already (unsuccessfully) scouring the cupboards for another option. It's viable but ultimately takes the dish on a tangent. Expect sharper-tasting results than you'd get when using a more grounding miso paste. That said, the whirlwind of flavors imparts a definite nod towards the original ingredient. Think tanginess from the vinegar, umami notes from the anchovies, and a slight sweetness from molasses. Another bonus is that Worcestershire is actually thicker than alternatives, like soy sauce. The syrup-like consistency is much more aligned with a miso paste from a textural perspective.

For open-minded chefs, this is an experimental swap. Just stick to versatile dishes, like stir-fry — don't go recreating a simple miso soup recipe with Worcestershire any time soon. As always, it's important to scale back the measurements, too. Start by adding small drops and taste-test before increasing the flavor. Nobody wants a hearty stir-fry snowballing out of control.

This potential substitute is another staple in Southeast Asian cuisine, and like miso, it undergoes fermentation to achieve its signature umami-tasting notes. There is a fundamental difference in primary ingredients: the clue is in the name. The exact fish used varies on a regional basis, but anchovies are generally the preferred meat. This is because anchovies are rich in glutamates, an amino acid and the anionic form of glutamic acid — the ingredient responsible for umami tastes. In other words? There's a method behind the magic of this simple substitution.

Halve your measurements, and you're onto a winner. The only word of warning is that fish sauce and miso paste have distinctly different textures. The former is slick and watery, not creamy or chunky. Be wary of swapping the two for dishes reliant upon a thicker consistency. Fish sauce is better suited to soups, marinades, and stir-fries, where you need a flavor boost rather than a thickener. Anyone fancy an adapted miso-teriyaki salmon recipe?

Until now, there have been zero solutions for mimicking the distinct texture of miso paste. But if you're desperate to substitute that unique mouthfeel? Try tahini. The creamy thickness is convincing enough to have you questioning whether the two were split at birth. So, what is tahini, and what does it taste like?

This paste has Middle Eastern origins and actually forms a base for hummus. A creamed concoction of ground sesame seeds, it imparts a signature nutty taste and is available to purchase across international grocery stores. This (albeit slightly niche) presence in household cupboards might just save the day — at least from a textural perspective. Unfortunately, tahini doesn't perform as well for those seeking an umami flavor replacement. That nutty aspect nails the earthiness of miso, but it lacks the fermented kick you achieve through soybeans or fish. There's an easy fix, though: Blend it with soy sauce. Combining the two balances the best of both worlds — texture and flavor.

Glancing at a dish of dark-brown sauce, you're not wrong to question whether it's soy. Tamari is like the meeker, milder cousin of salt-forward soy sauce. To the unknowing eye, the dark-brown appearance is almost identical. There's more, though: interestingly, tamari also has strong ties to miso itself. The soybean-based sauce is actually a byproduct in the miso-making process, creating a considerable overlap in taste profile. Thicker than alternatives like fish or soy sauce, tamari imparts a syrup-like consistency and an umami stamp. Crafting a miso-less marinade, glaze, or stir fry? Tamari is a strong choice, and for those with celiac dietary requirements, it's also gluten- and wheat-free. Just be prepared to add a sprinkle of salt — the sauce can underperform on that front.

The only caveat is that tamari might be difficult to find in general stores — it's a bit of a worst-kept culinary secret. Because of this, it's likely not a last-minute cupboard savior. It's never a bad idea to stock up, though. Tamari is definitely the Japanese soy sauce you should know about.