Miso. Butter. Is. Amazing. I don’t know why the combo never occurred to me, but when I scrolled past the mere mention somewhere out there on the Internets, I was intrigued.

I’m glad I followed that particular tangent, because I would happily slather this stuff on pretty much anything (including toast).

gluten-free, vegetarian, vegan if you swap for vegan butter

Miso Butter Bowl

miso butter:

3 Tbsp. your favorite butter, softened

2 Tbsp. white miso

A big hand full of minced scallion whites

Mush the above into a compound butter.

bowl:

1 zucchini, chopped

1/2 c. frozen corn kernels

1/2 onion, sliced thin

2 cloves garlic, chopped

Your favorite seasoning (I used Tony’s Cajun)

toppers:

Roast chickpeas (to make: drain and rinse a can of chickpeas, spread out in a single layer on a prepared sheet and bake at 400F for 20-30 mins or until your desired level of crisp and brownness has been reached. Toss with a Tablespoon of oil and a liberal amount of your favorite seasoning – I used more of that Tony’s)

The greens from your scallions

Sesame seeds

This would also be great with a good cashew cheese, but I did not have any on hand

To assemble, sauté the zucchini, corn, onion and garlic in a teaspoon of oil until your desired level of brownness has been reached. Season with salt, pepper and your seasoning. Add the miso butter and let go another minute or two.

Add the veggies into a bowl, and top with your extras.

Serves 2-3