Yellow Miso

After growing up in Japan, miso has become a key ingredient in my kitchen. I especially crave it during colder months, when I’m cooking lots of red meat, soups and hearty salads. I chose to use yellow miso (shinshu) here, as it’s a happy medium between the lighter flavor of white miso (shiro) and bolder notes of red miso (aka). Any miso will work in these recipes, though – just be sure to scale back on the salt when using red miso, and add more salt when using white.

Miso Short Ribs

Miso-Braised Short Ribs

You can find mirin at most grocery stores in the international aisle or at Asian markets. 

  • 4 lbs bone-in short ribs
  • kosher salt
  • ¼ cup yellow miso
  • ¼ cup canola oil
  • 2 Tbsp soy sauce
  • ¼ cup dark brown sugar
  • ¼ cup mirin
  • 2 Tbsp minced garlic
  • 8 cups beef stock
  • 4 cups water

| Preparation | Sprinkle short ribs with salt on all sides and refrigerate for 30 minutes.

In a small bowl, combine next 6 ingredients and whisk until a pastelike consistency forms. Transfer marinade to a 2-gallon zip-close freezer bag and add short ribs; seal bag and carefully turn meat inside of bag to evenly distribute marinade. Refrigerate ribs for at least 4 hours or overnight.

Preheat oven to 375ºF. In a Dutch oven or deep cast-iron skillet with a lid over medium-high heat, brown short ribs on all sides, about 45 seconds per side. Remove from heat and add beef stock and water. Cover and roast in the oven for 3 hours; check doneness, and if meat is pulling easily from bone, remove from oven. If not, continue cooking, covered, for 1 hour more. Remove lid, increase oven temperature to 400ºF and cook uncovered for 10 minutes more. Serve.

Miso Dressing

Miso-Ginger Dressing

My favorite way to enjoy this dressing is over a cucumber salad with cubed avocado, fresh cilantro and black sesame seeds.

Serves | |

  • ¼ cup vegetable oil
  • 2 Tbsp yellow miso
  • 2 Tbsp mirin
  • 2 Tbsp honey
  • 1 Tbsp water
  • 1 tsp soy sauce
  • 1 tsp ground ginger

| Preparation | In a small bowl, whisk together all ingredients until fully combined. Add more water for a thinner texture, if desired. Serve over a salad with leafy greens like kale, spinach or arugula, or a cucumber salad.

Miso Broth

Miso Broth

Add ramen noodles and toppings to this simple broth, like soft-boiled eggs, chopped scallions and bean sprouts. You can also sip the broth as-is or add some baby spinach and tofu for a warming miso soup.

Serves | |

  • 6 cups water
  • ½ cup yellow miso
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp garlic powder
  • 2 tsp ground ginger

| Preparation | In a medium saucepot over high heat, add all ingredients and bring to a boil. Reduce heat to medium-high and simmer for 30 minutes. Serve with ramen noodles and toppings of your choice.

Subscribe to Breaking News

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.

More One Ingredient, Three Ways articles.