White Miso Soufflés

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      20 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Soufflés are tricky but well worth the effort. At Masu we cook these in bamboo ramekins as the mild toasted-wood flavour really complements the white miso. You can use traditional ceramic ramekins, but reduce the cooking time by about 2 minutes. Serve with vanilla ice cream.


  • 4 teaspoons unsalted butter
  • ½ cup sweet white miso paste
  • 275


Preheat your oven to 185°C (355°F).

Soften your butter and grease your soufflé dishes.

In a large mixing bowl, whisk together the white miso, ¼ cup of the caster sugar and the six egg yolks.

In a separate bowl beat the twelve egg whites until they foam. Then gra