Name: Smoked Miso
Total time: PLACEHOLDER
Yield: Makes about ½ cup
Ingredients: 2 cups wood chips; 1 cup white miso

Why This Recipe Works

Miso is already a powerhouse of savory, salty, umami flavor—but smoking it adds a whole different level. By spreading the paste in a thin layer in a disposable tray, we maximized surface area and smoke exposure. White miso is mild and slightly nutty, which made it an ideal base for absorbing smoke without becoming overpowering (though you can use red if you prefer). A foil packet of wood chips ensured steady smoke, and by placing the miso over indirect heat, we infused flavor without burning it. The result? A deeply savory, lightly smoky cooking ingredient that adds richness to dressings, soups, marinades, caramel sauce, and more.

Before You Begin

You will need a 7 by 4½-inch disposable aluminum pan; it is often sold as a grill drip pan. Red miso can be substituted for the white miso. This recipe has some flexibility; you can smoke the miso while smoking other items on a varying level of low heat. Be sure to follow the visual cues for doneness.

Instructions

Using large piece of heavy-duty aluminum foil, wrap 2 cups wood chips in 8 by 4-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. Place 1 cup white miso in disposable pan and spread out to cover base of pan.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place; turn all burners to high; cover; and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature between 300 and 350 degrees.)

Place pan of miso on the cooler side of the grill. Cover and cook until miso develops slight crust and smells smoky, about 30 minutes. Let cool at room temperature, then refrigerate in airtight container until ready to use. (Smoked miso can be refrigerated for up to 1 week.)