Miso Pate Recipe – Eats Now

Name: Miso Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf good-quality whole wheat bread, sliced (OK if stale); 1 cup unsalted vegetable broth; 1 cup tahini; 1 ½ tablespoons miso (red, mugi, and hatcho miso are all fine); 1 tablespoon toasted sesame oil; 2 garlic cloves, mashed; 1 medium onion, finely chopped; 1 ¼ cups chopped fresh parsley; 3 tablespoons dry sherry, more as needed; 1 dash thyme; 1 dash sage (or rosemary); 1 dash allspice; fresh ground black pepper

Servings: persons

1 loaf good-quality whole wheat bread, sliced (OK if stale)
1 cup unsalted vegetable broth
1 cup tahini
1 ½ tablespoons miso (red, mugi, and hatcho miso are all fine)
1 tablespoon toasted sesame oil
2 garlic cloves, mashed
1 medium onion, finely chopped
1 ¼ cups chopped fresh parsley
3 tablespoons dry sherry, more as needed
1 dash thyme
1 dash sage (or rosemary)
1 dash allspice
fresh ground black pepper

1
Preheat oven to 250 Fahrenheit.
2
Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry.
3
Let bread cool, the break it into piecs.
4
You should have about 4 cups of pieces.
5
Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
6
In a separate bowl, mix the tahini through the garlic and mix until well-blended.
7
Add to the moistened bread and combine everything thoroughly, using your hands.
8
Add the onions through the pepper, kneading until the mixture is well-blended.
9
Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency.
10
Pack the pate firmly into a small loaf pan or a bowl.
11
Cover and refrigerate for 24 hours or more.
12
Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 loaf good-quality whole wheat bread, sliced (OK if stale), 1 cup unsalted vegetable broth, 1 cup tahini, 1 ½ tablespoons miso (red, mugi, and hatcho miso are all fine), and more.

Yes, Miso Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions