Miso Butter

Broccoli with Red Pepper and Miso Butter

Broccoli with Red Pepper and Miso Butter

Okay, so I have confession. I can hide it no longer: I’m a closet Banting/LCHF dieter.

At least I’m trying to be.

Admittedly, I’m not yet a complete high-fat convert – I’m sorry, but butter in tea?!? Seriously, I’m not a Tibetian yak herder; so thanks, but no thanks. I have, however, taken to a reduced carb diet and have developed a new obsession as a result of an increased fat intake – miso butter!

Simple and insanely tasty, miso butter is a must-have staple in everybody’s freezer – whether you subscribe to Banting or not. Quick to make, the miso butter ‘log’ can sit in your freezer almost indefinitely. Not that it will last that long as you will probably end up eating it with everything!

Great on grilled steaks, vegetables, grilled chicken and burgers – miso butter will perk up virtually any meal.

Miso Butter:

  • 250g soft butter
  • 100g miso (white or red)
  • 1/2 tbsp. light soya sauce
  • 2 tbsp. chives, finely chopped


  1. Combine all the ingredients and mix thoroughly
  2. Place the butter mixture onto some cling film and roll up into a sausage shape
  3. Place on a flat surface in your freezer and chill until solid (a couple of hours should do it)
  4. Just before serving, slice the butter log into 1cm slices
  5. Flame with a blowtorch until brown and partially melted




  1. This sounds and looks fantastic. I want to give this a try. Although I believe miso is not banting approved due to the double whammy of soy and grains. IMHO if organic and fermented without pasturisation a lot of these concerns are negated. I like a sneaky miso!


    1. Hope you had a chance to try it! Miso seems to be a bit of grey area in the Banting do’s and don’ts – some people I’ve spoken too say yay, others a resounding nay and Google just confused me further! I say we indulge in a bit of miso-sin and keep it our secret 😛


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