You know how butter is good? And you know how salted butter is really, really, really good? Well, I found something even better.
You simply must make yourself some miso butter.
Miso, you are probably aware, is a paste made from fermented soybeans. It delivers two powerful flavors to your taste buds: salt (yum) and umami (a savory flavor commonly found in meats, broths, and ramen seasoning packets).
Miso butter combines everything you love about salted butter and everything you love about bouillon cubes into one subtle, fatty substance. And it’s dead simple to make. Just mix 1/4 cups of white miso paste into one softened sick of unsalted butter.
I stumbled upon this idea when I was reading the cookbook Healthyish by Lindsay Maitland Hunt. (Every time I flip through this book I get inspired. It’s the perfect companion for your weekly meal prep.)
Butter + umami might be a revolutionary equation. Armed with such a substance, you become a demigod of flavor, and the culinary world melts in your well-seasoned embrace. ∎