---
comments: true
tags:
  - ingredient
---
# Miso Nori Paste

![Miso Nori](../assets/images/miso-nori-paste.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 0 minutes |

## :salt: Ingredients

- 1 8x7 sheet nori
- 0.25 cup white miso

## :cooking: Cookware

- 1 tongs
- 1 spice grinder

## :pencil: Instructions

!!! note
    [Substitute][1] for anchovy.

### Step 1

Using tongs, hold 8 by 7-inch sheet of nori 2 inches above low flame, flipping every 3 to 5 seconds, until nori is
aromatic and shrinks slightly, about 20 seconds (or toast in 275°F oven). Tear sheet into 1.5 inch pieces and grind
in spice grinder to fine powder, about 30 seconds.

### Step 2

Measure out 1 teaspoon nori powder and stir into 1/4 cup white miso. (Extra powder can be stored in airtight container
at room temperature for up to 2 months.) Paste can be stored in airtight container in refrigerator for up 1 month.

### Step 3

To use as flavoring agent: Substitute in 1:1 ratio for minced anchovies (1 minced anchovy = 1/2 teaspoon).

## :link: Source

- <https://www.cooksillustrated.com/how_tos/13677-a-vegan-substitute-for-anchovies>

[1]: <../reference/equivalents-and-substitutes.md>