The $9 Fridge Staple I Buy 3 Times a Year and Use Almost Every Day (It Quadruples the Flavor of Everything!)

The one ingredient I have stocked in my college fridge at all times is a container of miso paste. Miso, also known as fermented soybean paste, is full of savory and umami flavor that takes so many of my meals to the next level. Plus, it’s affordable and accessible (aka everything a college student needs).

Miso transforms the stereotypical “struggle” meal — unsauced noodles or canned beans, no seasoning — into something truly delicious. Not to mention, it almost never expires. In fact, the longer it sits the more flavorful the paste becomes! I use it to make a quick miso soup, absolutely delicious chocolate chip cookies, and so much more.

In Japan, there are actually over 1,000 different kinds of miso, but the two main types you will encounter are white miso, or shiro miso, and red miso, or aka miso. I gravitate toward white miso because of its mild and sweet flavor, which is suitable for cooking and baking alike. If you’re overwhelmed at the store by all the options, try my go-to: Hikari Miso Paste. 

It’s found at almost all Asian grocery stores and many conventional supermarkets. I buy one large container for $9 in stores (you can find it online for slightly more). Plus, it’ll last me the entire semester!

Miso’s savory flavor goes a long way in the kitchen. Here are a few of my favorite (and easy) ways to use a container of miso.

Miso soup is the ideal dorm meal — especially when I’m swamped with exams. Just spoon two tablespoons into a bowl (or mug) and fill with water. Microwave for 2 minutes and then mix. This soup can also be made with a kettle (just boil the water and pour it over miso paste in a bowl and let sit for a minute). Add some tofu cubes and chopped green onions after heating for good measure. 

This umami-packed pasta has a permanent spot on my weekly rotation. First, melt some butter in a saucepan. Stir about a tablespoon of miso paste until it comes together. Toss in your cooked pasta and a little of the reserved pasta water to emulsify. If I’m feeling fancy, I’ll top it all with some grated Parmesan. It’s simple, but so delicious!

To make chocolate chip cookies 100x better, add miso paste. Spoon about a tablespoon of the paste in the batter while you’re creaming the butter and sugar and it’ll add a savory-nutty flavor. It has the same magical effect on fudgy brownies, too. 

This is my ultimate comfort recipe: I sauté some cannellini beans in some oil with garlic in a pan until fragrant, about 2 minutes. Add about a tablespoon each of water and miso paste, mix well, and let simmer for about 2 more minutes. Sprinkle on some grated Parmesan and enjoy with some crusty bread. 

Buy: Hikari Miso Organic White Miso, $10.99 for 17.6 ounces at Instacart

This post was a collaboration between Dorm Therapy and The Kitchn and originally appeared on The Kitchn. See it there: The $9 Fridge Staple I Buy 3 Times a Year and Use Almost Every Day (It Quadruples the Flavor of Everything!)