IS MISO PASTE THE SAME AS MISO BUTTER?

No. Miso butter is a flavoring ingredient simply made from miso paste and unsalted butter. It can be used in so many different ways, such as a sauce, spread, dip, filling or seasoning. It will quickly become one of your favorite condiments!

WHY IS MISO GOOD FOR YOU?

Miso is rich in nutrients and contains many healthy vitamins and minerals like vitamin K, manganese, zinc, protein and calcium. Many of these nutrients support essential structures like the bones and nervous system. Improves digestion: Because miso is high in probiotics, it helps the body maintain healthy bacteria levels.

DOES MISO PASTE HAVE MSG?

No. Miso paste is a fermented paste made by aging soy beans with salt, koji and other ingredients until they have a very concentrated flavor. It contains high amounts of glutamic acid and salt, but not MSG extract.

IS MISO PASTE GLUTEN FREE?

Yes. Like most other prepared foods that don't contain flour, miso paste is gluten free. Miso paste, when made from any sort of beans and fermented rice, is gluten free.

Miso Butter Board Recipe

Ingredients

Units Scale

For the miso butter:

1 cup unsalted butter (2 sticks)
3 tablespoons white miso paste
1 tablespoon gochujang
2 garlic cloves, crushed

For the toppings:

3 scallions, sliced
2-3 red Thai chili peppers, seeded and sliced
1 teaspoon black and white sesame seeds
1 tablespoon roasted or toasted pumpkin seeds
1 tablespoon honey

Instructions

To make the miso butter:

Cut up the butter into cubes and place into a food processor. Pulse for 10 seconds.
Add in the gochujang and garlic. Pulse again until smooth and creamy, about 30 seconds, scraping down the sides if necessary.
Set aside in a small bowl.

To make the miso butter board:

On a large wooden board, spread the miso butter evenly onto the board.
Sprinkle on top the scallions, Thai chili peppers, sesame seeds, and pumpkin seeds.
Drizzle with honey all over.
Surround the board with sliced bread and crackers, or place in a basket on the side. Dig in!

Notes

Make sure your butter is at room temperature before pulsing in a food processor, for a creamy result.
I used white miso paste for this recipe, but feel free to use yellow or red miso paste as well. It will have a more intense flavor.
You can find Thai red chili peppers at specialty markets (like Whole Foods or Asian markets). If you can't find Thai chili peppers, you can always sprinkle the miso butter with some red chili flakes for heat.
When handling the chili peppers, use latex gloves when seeding and slicing so you don't end up with your eyes or mouth on fire!
I don't recommend salting the miso butter spread or using salted butter. There's already enough sodium in the miso paste and gochujang.
Make sure the wooden board you use is smooth without, dips or cracks. You definitely don't want the butter spread to get stuck in there! You can also use a marble surface for the miso butter board. I found this wooden board at TJ Maxx!
You can make this miso butter in advance and store in the refrigerator in an airtight container for up to two weeks. Let it get to room temperature before serving.
To freeze, put the miso butter in plastic wrap and roll into a log, sealing the ends. You can freeze for up to three months.

Author: Asian Caucasian
Prep Time: 15 min
Category: Appetizer
Method: No-Cook
Cuisine: Asian Fusion

Nutrition

Serving Size:
Calories: 480
Sugar: 6.3 g
Sodium: 81.2 mg
Fat: 48.3 g
Carbohydrates: 11.6 g
Protein: 3.4 g
Cholesterol: 122 mg