Easy Miso Butter Recipe
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This miso butter is packed with umami flavor and bright with lemon zest. Once you have a log of it on hand, you'll find yourself reaching for it constantly. Great on vegetables, pasta, seafood, and steak!
During my ten-plus years as a personal chef, compound butters were one of my go-to tricks for turning a simple dish into something that felt really special. A pat of this flavorful compound butter melting over grilled chicken or roasted vegetables does more for a dish than almost anything else, with minimal effort. This miso version and my Garlic Herb Compound Butter are two of my favorites.
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🥗 Ingredients
- Unsalted Butter: I prefer unsalted since the miso paste already brings plenty of saltiness.
- White Miso Paste: A traditional Japanese seasoning, white miso (also called shiro miso) is the mildest variety. Yellow miso paste works well too and gives a slightly deeper flavor. I'd avoid red miso for this recipe, as it tends to be quite intense and can overpower the other ingredients. You can usually find all of the types of miso paste in the Asian aisle of many grocery stores, often in the refrigerated section.
- Chives: I love the color and the mild onion flavor these add to the butter. Chopped green onions make a good substitute. Or, try flat-leaf parsley or fresh dill.
- Garlic Powder: Just a little bit goes a long way. I like powder because it blends beautifully with the butter. You can use fresh garlic, but make sure it is very finely minced or, even better, grated. Roasted garlic would also be delicious here.
- Lemon Zest: I love the bright flavor this adds. Make sure to use a microplane or fine grater to be sure you zest just the yellow part since the white pith underneath is bitter.
🥣 Step-by-Step Instructions
Chop 2 tablespoons of fresh chives, and zest a lemon until you have ½ teaspoon of zest.
Add 1 stick of room temperature unsalted butter, 3 tablespoons of white miso paste, chives, ¼ teaspoon garlic powder, and lemon zest to a large mixing bowl.
Combine with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl as needed.
Scrape onto a piece of plastic wrap, roughly in the shape of a log.
Roll the miso butter in the plastic wrap and twist the ends tightly to seal.
Refrigerate until ready to use. The butter is ready to use right away, but it slices most cleanly after it's been chilled for at least 30 minutes.
How to Store Miso Butter
Miso butter will keep for up to 2 weeks in the refrigerator, tightly wrapped in plastic wrap. You can also transfer it to an airtight container or scrape into a ramekin and cover with plastic wrap. For longer storage, freeze the wrapped log for up to 3 months. You can also freeze it in an ice cube tray for pre-portioned amounts that are easy to grab whenever you need them.
🧐 Recipe FAQs for Miso Butter
It's savory, slightly nutty, and rich, with a deep umami flavor. The lemon zest and chives add freshness, so it doesn’t taste too heavy.
Yes, just choose a non-dairy or vegan butter instead of regular unsalted butter.
Yes. White miso is the mildest and most versatile, which is why I call for it here. Yellow miso is a good swap with a slightly richer flavor. I'd steer clear of red miso in this recipe, as it's quite bold and can easily take over. If you want to explore the different types of miso further, go for it! Each has its own distinct flavor profile.
Absolutely. As long as your butter is fully softened, you can mix everything together with a fork or a sturdy rubber spatula. The mixer is really there so that the miso is incorporated smoothly and doesn’t end up in chunks.
👩🍳 Expert Tips
Make sure your butter is truly softened. Cold butter won't blend smoothly and you'll end up with chunks of miso rather than a uniform mixture. Leave it out on the counter for about an hour before you start, or cut it into small pieces to speed things up. Grating it will soften it even more quickly!
Refrigerating or freezing it into a log shape makes it easy to slice off exactly what you need. You can even slice it frozen without having to thaw all of it.
Want to get creative with your flavors? Try fresh tarragon or fresh dill instead of chives. Add some crushed red pepper or a pinch of cayenne pepper if you want to add a little heat. Double down on the lemon flavor by adding a bit of lemon juice too. Add salt and black pepper if you like, but taste before you add salt. The miso makes it pretty salty already.
Wondering the best way to use your miso butter? It’s incredible melted over roasted vegetables, sliced chicken, sweet potatoes, steamed green beans, or a good steak. You can also toss it with hot noodles straight from the pot for a quick miso butter pasta sauce. Make sure to reserve some pasta water to stir in with the miso butter to coat the noodles. I also love this spread on miso butter salmon, corn on the cob, or even just a thick slice of sourdough toast.
Great Ways to Use Homemade Miso Butter
Here are some of my favorite recipes that are even better with a pat of miso butter on top!
If you try this easy miso butter recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Easy Miso Butter Recipe
Ingredients
- 8 tablespoons unsalted butter softened
- 3 tablespoons white miso paste
- 2 tablespoons chopped fresh chives
- ½ teaspoon lemon zest
- ¼ teaspoon garlic powder
Instructions
- Add butter, miso paste, chives, lemon zest, and garlic powder to a large mixing bowl.
- Combine with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl as needed.
- Scrape onto a piece of plastic wrap, roughly in the shape of a log.
- Roll the miso butter in the plastic wrap and twist the ends tightly to seal.
- Refrigerate until ready to use. The butter is ready to use right away, but it slices most cleanly after it's been chilled for at least 30 minutes.
Notes
Nutrition
Instagram Users: Now that you've made this miso butter recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
