Homemade Miso Butter Recipe Vegetarian

Miso Butter

Guys, do I need to sell this recipe to you in a contextualizing story? I hope not. Why? Because this is butter we’re talking about. And a 3-ingredient miso butter at that. Sound too complicated? I assure you it’s not. It’s literally just miso, butter, and a pinch of salt mixed together to elevate your impatient foodie game to the nth degree. It’s one of the easiest, most delicious things ever. To test drive this, I added a dollop of miso butter on some toast with a fried egg on top and, I gotta tell ya, I didn’t think about much else for the rest of that day. It got to the point where I found myself planning/fantasizing about meals around this condiment. Here are some other ideas where this could work (but that I have yet to test):

  • Miso butter melted over udon noodles with pan-fried vegetables and wilted spinach.
  • Just drown a whole chicken in miso butter and roast it and see what happens!
  • CORN ON THE COB DRENCHED IN MISO BUTTER.

I mean, the possibilities are really endless because there’s not much that wouldn’t work with this. Making a batch of this and storing it in your fridge is not a bad idea. Not only does that mean you can enjoy miso butter everyday, whenever you want, but it also means that you can seriously impress people (friends, family, S.O., etc) Whipping up toast and eggs for someone is already nice enough, but throw some miso butter into that mix and people get all like “WOW! You so fancy!” And you can just be like, “oh this compound miso butter? It’s no big deal.” (And it really isn’t, but that’ll be our little secret.)

 

miso butter

Ingredients

1 tbsp sweet white miso paste
2 tbsp softened unsalted butter,
2 pinches of large flake sea salt

Instructions

  1. In a small bowl, mix together 1 tbsp sweet white miso paste, 2 tbsp softened unsalted butter, and 2 pinches of large flake sea salt, using a spatula to remove any lumps until it’s a consistent color and texture.

TIP: To soften butter faster, pile pats of butter on a small plate and cover with a hot heat-proof mug or glass. The butter will soften but not melt.

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