10 Simple Alternatives to Miso Paste

Miso is more than just a flavor boost—this trendy ingredient is finally being appreciated for its flexibility. From banana bread to braised pork, salmon, and soups, miso delivers a deep, umami-packed taste that truly enhances any dish. But if you find yourself running low, don't worry, there are plenty of alternatives.

Whether you're out of miso or just don't want to commit to buying it yet, there are several other ingredients you can turn to. (And a little warning: once you try miso, it's hard not to fall in love.)

What Exactly Is Miso Paste?

Miso is a traditional Japanese paste made from fermented soybeans, with roots tracing back to the 8th century. It's packed with nutrients and rich in savory, umami flavor, often considered the fifth taste sensation.

Miso comes in a wide variety of types, including yellow, white, red, dark, and brown, with over 1,000 different varieties offering unique flavors and textures. The flavor profile of miso is shaped by its ingredients, regional influences, fermentation time (ranging from a few weeks to several years), and storage conditions.

In the United States, miso is typically categorized into two main types: light (often called white) and dark (or red). These two types have distinctly different flavors, with white miso being the mildest and most commonly used in recipes. As a general rule, the darker the miso, the bolder the flavor.

Light or white miso is usually beige to yellow and has a sweeter taste due to its shorter fermentation process. In contrast, red or dark miso ranges from light brown to near-black and is aged longer, resulting in a much stronger, more intense flavor that's funkier and saltier. With a higher soy content, dark miso offers a more powerful miso experience.

Where to Find Miso Paste

Once a specialty item only found in international markets, miso is now widely available at most grocery stores. You can easily find it at major retailers like Whole Foods, Sprouts, or Kroger. Some stores keep it in the refrigerated section, usually near tofu, although miso doesn't need refrigeration until after it's opened.

Top Alternatives to Miso Paste

Selecting the right miso substitute can be tricky. The best replacement depends on the dish you're making—what works in one recipe might not suit another. Consider not only the quantity of miso needed but also texture and flavor balance. Sometimes, the ideal swap is a combination of ingredients. Replacing something as complex as miso often requires a bit of creativity.

Soy Sauce / Aminos

Soy sauce is the most popular alternative to miso paste. While miso is thick and creamy, soy sauce is thin and liquid, but both share a similar salty, umami profile since they’re both soy-based. If using soy sauce, use half the amount compared to miso; for example, substitute 1 ½ teaspoons of soy sauce for each tablespoon of miso paste. For a gluten-free option, coconut aminos or liquid aminos can also be used, with coconut aminos being soy-free, which is useful for those with soy allergies.

Check out the recipe: Miso-Glazed Black Cod

Tamari Sauce

Tamari is a thick, soy-based sauce that is a byproduct of miso paste production. It shares a similar flavor to soy sauce but has a richer, more robust texture. It’s one of the best single substitutes for miso. Use the same ratio as you would with soy sauce: 1 ½ teaspoons of tamari for every tablespoon of miso. Plus, tamari is gluten-free.

Fish Sauce

Fish sauce is a salty, fermented condiment, similar to miso, but made from fermented fish instead of soybeans. It's commonly used in Southeast Asian cuisines like Thai food, whereas miso is more typical in Japanese dishes. The flavor of fish sauce is more potent due to its fish base, and it has a thin, watery texture. To substitute, use ½ teaspoon of fish sauce for each tablespoon of miso paste (or about 1/6 to ¼ of the amount).

Tahini Paste

Tahini is made from ground sesame seeds and has a nuttier, less umami flavor than miso. While it doesn't perfectly match miso’s flavor, it’s a fantastic substitute for its creamy texture. Tahini works especially well in sauces or dressings. If you’re using more than two tablespoons of tahini, consider adding fish sauce or soy sauce to round out the flavor.

In fact, combining soy sauce and tahini is a popular method for creating a miso substitute. The ratio of 1 ½ teaspoons of soy sauce and 1 tablespoon of tahini for every tablespoon of miso is a tried-and-true formula for a successful swap.

Umeboshi Paste

Umeboshi paste, made from fermented Japanese ume plums, is a rare find but can be a suitable miso replacement in meat or fish dishes, hearty soups, stews, and casseroles. It’s not overly sweet as you might expect, but instead, it’s tangy, salty, and a touch fruity. The texture is an excellent match for miso, and the flavor is fairly close. However, unless you're already familiar with umeboshi paste or your store has an unusual surplus of it, it might not be the most practical option in place of miso.

You can use the same quantity of umeboshi paste as miso in recipes, but it’s a good idea to start with a little at a time, just to be sure.

Marmite

Marmite, a fermented yeast extract spread from the UK, has a similar texture to miso but offers a much stronger, earthier flavor. It’s best reserved for rich dishes like stews, soups, or broths. When substituting, use half the amount—1 ½ teaspoons of Marmite for every tablespoon of miso.

Anchovy Paste

This paste definitely packs a punch in the umami department, but it’s oilier than miso. It’s not ideal for sweet recipes like cookies or banana bread, but for savory dishes, you can substitute it 1:1.

Doenjang or Soybean Paste

Doenjang, a Korean soybean paste, may be harder to find than miso, but if your store has a well-stocked Korean aisle, it’s worth grabbing. It mimics miso's texture and offers a rich depth of flavor, though it’s saltier. Use about half the amount compared to miso.

Worcestershire Sauce

In a real pinch, when miso or soy sauce isn’t available, Worcestershire sauce can step in. It’s packed with flavor and brings a blend of salty, sweet, spicy, and umami, thanks to the anchovy in its ingredients.

Salt

The simplest (and let’s be honest, the laziest) substitute, but it works best in small quantities. Miso is rich, complex, and layered in flavor—salt alone just can’t compete. If miso isn't the main flavor, feel free to add about ¼ teaspoon of extra salt to your dish, adjusting more or less to taste.

More Miso Ideas:

• Miso Salmon Recipes That Pack a Flavorful Punch
• Essential Pantry Ingredients in the Japanese Kitchen
• Miso Soup Recipes That Are Full of Flavor