Miso Butter Popcorn

Change it up and make Miso Butter Popcorn to add a hit of savory and salty umami flavor to your favorite crunchy, whole grain snack.

Popcorn is a pretty popular snack around my house. Mr. Dreamboat will often make a bowl of it when we're watching some evening TV. His topping of choice is butter mixed with hot sauce.

My kids will eat popcorn at any chance they get. They love freshly popped popcorn with butter and salt when we're watching movies, but store-bought bags of kettle corn, white cheddar, and Chicago mix (cheddar and caramel) are also regular snacks around our house.

I like trying new flavors all the time, as evidenced by the multiple popcorn recipes I already have published on the blog. It was while I was eating a bowl of miso soup that I got the idea to try Miso Butter Popcorn.

Miso is a fermented soybean paste that tastes salty and umami. It comes in several flavors and colors and is commonly known as the main flavoring in miso soup.

Its rich flavor makes it an ideal ingredient to flavor meats, vegetables, salad dressings, and popcorn, as it turns out.

I like to top my miso butter popcorn with furikake, which is a Japanese spice mixture used to season rice.

You can also use Shichimi Togarashi, which is another Japanese spice mixture made of ground peppers, citrus, and sesame seeds and is quite spicy.

If you don't have either of these, sesame seeds work well too, but it also tastes great without any other adornment.

Want more popcorn recipes?

Miso Butter Popcorn Nutrition Notes:

Popcorn is considered a whole-grain food and is quite high in fiber. The majority of the fat and calories in this recipe comes from the butter and the salt comes from the miso.

Carissa Serink

Miso Butter Popcorn

5 from 4 votes

Change it up and make Miso Butter Popcorn to add a hit of savory and salty umami flavor to your favorite crunchy, whole grain snack. 

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Servings: 2

Course: Snack

Cuisine: American, Japanese

Calories: 215

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

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Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ▢ ⅓ cup popcorn kernels
• ▢ 2 Tablespoons unsalted butter (Use a Dairy Free butter alternative to make this recipe Vegan and Dairy Free)
• ▢ 2 teaspoons miso paste
• ▢ Furikake or Shichimi Togarashi seasoning (optional, see note)

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Instructions

 

1. Pop ⅓ cup popcorn kernels by the method of your choice. While the popcorn is popping, melt 2 Tablespoons unsalted butter in the microwave, about 25-30 seconds in a small bowl. Whisk in 2 teaspoons miso paste until it forms an emulsion (it will become smooth and shiny and will no longer look curdled). 
2. Add the miso butter to the popcorn in a large bowl and toss very well to distribute. Sprinkle with furikake or shichimi togarashi if desired.

Nutrition

Calories: 215kcalCarbohydrates: 22gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 227mgPotassium: 91mgFiber: 4gSugar: 1gVitamin A: 355IUCalcium: 8mgIron: 1mg

Notes

Furikake is a Japanese seasoning for rice. It is made of seaweed, sesame seeds, salt and sugar and tastes slightly umami, sweet and salty. Shichimi togarashi is made of dried peppers, sesame seeds, dried citrus peels and other spices. It is quite spicy.

Use a vegan butter alternative to make this recipe vegan and dairy free.

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