Fermented soybean paste used to add salty, savory depth to soups, marinades, glazes, and sauces.
Substitutes
Miso — 1:1. Generic miso is the most direct stand-in for miso paste because it covers the same fermented soybean, salty-umami profile in soups, sauces, and marinades.
White Miso Paste — 1:1. White miso is the mildest option. It works best when you want the same creamy paste texture with a sweeter, less intense fermented flavor.
Red Miso Paste — 1:1 (use a little less if you want a milder result). Red miso is saltier and deeper than generic miso paste, so it is especially good in braises, glazes, and hearty soups where stronger fermentation is welcome.
Doenjang (Korean Soybean Paste) — 1:1 (start slightly under for a funkier paste). Doenjang is a close fermented soybean paste substitute with a stronger, earthier profile. It is especially practical in soups, stews, dipping sauces, and marinades.
Soy Sauce — 1 tbsp miso paste = 1 to 2 tsp soy sauce. Soy sauce replaces the salt and umami but not the thickness, so it works best in broths, dressings, and marinades rather than dips that need paste texture.