If You’re Out of Miso Paste, Try These Substitutes That Actually Work

Running out of ingredients mid-recipe is something we all experience from time to time. In such a situation, if you run to the market to get your missing ingredient, you might end up ruining your favorite to-be dish. For such moments, having substitutes for the ingredients is the most important thing. A few days back, while cooking miso-glazed salmon, I ran out of miso paste. At first, I thought my dish was ruined, but luckily, I had a few miso paste substitute options in my cabinet that saved the day. 

The key to finding a good alternative is understanding what miso brings to a recipe—its salty, umami-rich, slightly sweet, and fermented flavor. Once you break it down like that, swapping it out becomes much easier. 

In this article, I’ll share a few miso paste substitute options that can step in when you don’t have miso on hand. Some work better for soups, while others are perfect for sauces, marinades, or dressings. Let’s dive in.

What Is Miso Paste?

Miso paste is one of those ingredients that sits quietly in the fridge until you need it—then suddenly, it’s essential. Made by fermenting soybeans with salt and kōji (a mold culture), miso develops a deep, umami-rich flavor that adds complexity to soups, marinades, dressings, and glazes. Depending on the type—white (Shiro), yellow (Shinshu), or red (aka)—it can range from mild and slightly sweet to bold and pungent.

Best Miso Paste Substitute Options

When replacing miso, the goal is to match its balance of salty, savory, and slightly funky flavors. No single substitute does it all, but the right one depends on what you’re cooking.

1. Soy Sauce

If I had to pick the closest miso alternative, soy sauce would be at the top of the list. It’s salty, umami-packed, and fermented, just like miso. The only downside is that it’s a liquid, so it won’t mimic miso’s thick, paste-like texture.

How to use this miso paste substitute: In soups, marinades, or dressings, a one-to-one swap works well—though I recommend starting with a little less and adjusting to taste since soy sauce tends to be saltier. If you need to replicate miso’s body, mix soy sauce with tahini or even mashed white beans. It won’t be identical, but it’ll give you that rich, umami base.

2. Tamari

Tamari is basically soy sauce’s slightly thicker, gluten-free cousin. It has a deeper, smoother taste which makes it a solid substitute for miso, especially in sauces and soups. If you’re avoiding gluten, this is your best bet.

How to use this miso paste substitute: Like soy sauce, tamari lacks the thickness of miso, so if you’re using it in a marinade or dressing, consider mixing it with a little tahini or peanut butter to get closer to that creamy consistency.

3. Tahini

This one might surprise you, but tahini—sesame seed paste—can be a decent stand-in for white miso in certain recipes. It’s creamy and slightly nutty, which helps replicate miso’s texture, though it lacks the fermented tang.

How to use this miso paste substitute: I’ve used tahini in salad dressings when I didn’t have miso, and while it wasn’t an exact match, it worked. If you want to push it closer to miso’s flavor, add a splash of soy sauce or rice vinegar.

4. Fish Sauce

Fish sauce is another great alternative when it comes to umami. It’s made from fermented fish, so it has that deep, savory complexity miso provides. However, it’s very strong—too much, and your dish might take a turn you didn’t intend.

How to use this miso paste substitute: If you’re using it as a miso substitute in soups or broths, start with a small amount (maybe half a teaspoon) and taste before adding more. Since it’s liquid, it won’t thicken your dish, but its intensity makes it a great backup when miso is missing.

5. Anchovy Paste

This one is a little unconventional, but hear me out. Anchovy paste has that salty, fermented depth that makes miso so unique. You might not get great results using it in miso soup, but in sauces, glazes, or even dressings, a tiny bit can work wonders. 

How to use this miso paste substitute: Since anchovy paste is strong, start with half the amount of miso your recipe calls for, and mix it with a mild ingredient like tahini or vinegar to balance it out. It won’t be exactly the same, but it’ll bring that savory kick.

6. Mushroom or Vegetable Broth

For recipes where miso is primarily used to add depth (like soups or stews), a well-made mushroom or vegetable broth can step in. Shiitake mushrooms, in particular, have a natural umami quality that works well in place of miso.

How to use this miso paste substitute: If you go this route, you might need to add a bit of extra salt or soy sauce to compensate for the miso’s saltiness. The broth won’t replicate the texture, but it’ll bring in that warm, savory depth.

7. Nutritional Yeast

If you’re looking for a plant-based, dairy-free substitute, nutritional yeast is a solid option. It has a slightly cheesy, umami-forward taste that can mimic some of the miso’s complexity, especially in dressings and sauces.

How to use this miso paste substitute: I usually mix nutritional yeast with a little soy sauce to round out the flavor. It’s not a perfect match, but it’s a good alternative if you’re making a recipe where miso plays a subtle supporting role rather than being the star.

8. Fermented Black Beans or Doubanjiang

If you’re open to experimenting, fermented black beans (douchi) or spicy doubanjiang (fermented broad bean paste) can work as a miso replacement in certain dishes. They have that same aged, funky, umami punch, though they lean saltier and sometimes spicier.

How to use this miso paste substitute: I’ve used fermented black beans in stir-fries and even soups when I needed something bold and miso-like. Since they’re concentrated in flavor, start small and adjust as needed.

9. Peanut Butter (For Specific Recipes)

Yes, peanut butter. Before you dismiss it, hear me out—if you need a substitute for white miso in a dressing, sauce, or marinade, peanut butter can actually work. It has a creamy texture and a mild nuttiness that can mimic miso’s body.

How to use this miso paste substitute: Of course, it lacks that umami depth, so pairing it with a little soy sauce or rice vinegar helps balance things out. Would I use peanut butter instead of miso in soup? Absolutely not. But in a miso-based salad dressing? It can get the job done.