Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Miso Paste
A fermented soybean paste used in Japanese cooking. Salty, savory, and rich in umami—it’s the backbone of miso soup and so much more.
Pro Tip: Never boil miso! Stir it in at the end to preserve its flavor and probiotic benefits.
How to Use It:
- Make miso soup in minutes
- Whisk into marinades or dressings
- Add to stir-fries, glazes, or ramen broth
1. Miso Butter Pasta with Mushrooms
Vibe: Silky, savory, rich, and just a lil’ fancy. This one is date night worthy but takes like 20 minutes.
🛒 Ingredients:
2 servings pasta (spaghetti or udon work great)
1–2 tbsp butter
1 tbsp miso paste (white or yellow)
1/4 cup pasta water
1–2 cups mushrooms (shiitake, cremini, oyster)
2 garlic cloves, minced
Optional: chili flakes, scallions, parmesan, or soft-boiled egg
👩🍳 Instructions:
Cook pasta until al dente. Save some pasta water.
In a pan, sauté garlic and mushrooms in butter until browned.
Add miso paste and a splash of pasta water. Stir until smooth and creamy.
Toss in pasta and coat well, adding more pasta water as needed to make it glossy.
Top with chili flakes, scallions, or a soft egg for drama.
🍄 Why it hits: The miso butter gives depth and saltiness like parmesan but with an umami edge. So easy, so elegant.
2. Miso Glazed Chicken Thighs (Sheet Pan-Style)
Vibe: Sweet, salty, savory glaze that gets sticky and caramelized in the oven. Minimal effort, max payoff.
🛒 Ingredients:
4 chicken thighs (bone-in or boneless)
2 tbsp miso paste
1 tbsp honey or brown sugar
1 tbsp soy sauce
1 tsp sesame oil
1 clove garlic, grated
Optional: sesame seeds, green onion, steamed rice
👩🍳 Instructions:
Preheat oven to 400°F (or air fryer if you’re in that mood).
Mix miso, honey, soy sauce, sesame oil, and garlic into a thick marinade.
Slather it all over the chicken and let it sit for 10–30 minutes (or longer if you’ve got time).
Bake for 25–30 min until golden and caramelized. Broil for a minute or two at the end for crispy edges.
Serve with rice, steamed veggies, or stuff it into a bao bun if you’re feeling spicy.
🔥 Why people love it: That glaze is pure flavor power. Miso adds depth, and the honey gives it that glossy finish.