A recipe that uses miso butter is asparagus with miso butter. Cook 1 pound of asparagus in 4 tablespoons of oil at medium-high heat for 10 minutes. In a saucepan, add 1/4 cup of unsalted butter and 1/4 cup of white miso, and heat on low. Once the butter softens, whisk in 1 teaspoon of sherry vinegar, and serve the mixture over the cooked asparagus with 2 poached eggs.
To make green beans with miso butter, cook 1/2 pound of green beans in a pot of boiling water for three minutes, and then pour them into a ice-water bath. As the beans drain, whisk together 2 teaspoons of miso and 2 tablespoons plus 2 teaspoons of softened unsalted butter. Place the beans in a skillet with 2 tablespoons of vegetable oil, and heat to medium-high.
Stir in 2 teaspoons of minced shallot, 1 minced garlic clove, 1/4 cup of sake, and salt and pepper to taste. Once the sake almost evaporates, add 1/4 cup of vegetable broth, and cook until the liquid reduces and thickens. Reduce the heat, and add the prepared miso butter. Once the sauce takes on a creamy texture, garnish the beans with sesame seeds, and serve.