Meet MisoHot: your new go-to and all-purpose spicy condiment! The idea first came from a craving for a spicy flavor boost for fresh ramen. It was quickly discovered that the combination of umami rich miso and six varieties of roasted peppers elevates just about any savory food and can take your meal to the next level. Hot enough for spicy lovers to crave but not too hot for your not-too-spicy-loving friends. Put it on your eggs and sandwiches, make a marinade for chicken and steaks, even add it to your pasta sauce! But most importantly, get creative. This stuff is good on everything! This product is gluten free, vegan, non-GMO, does contain soy. Refrigerate after opening.
What should I put MisoHot on?
Anything! The way the fermented miso behaves, regardless of what food you put it on or in, it’s going to make that food taste like a better version of itself with a little extra heat.
Some of our favorite ideas:
- Marinade for steaks, chicken, tofu and meat alternatives
- On top of burgers
- Inside quesadilla
- Enchilada sauce
- Smuggling it into your favorite pho or ramen restaurant
- On top of eggs
- In pasta sauces or curries
- Spice up soups and chilis and stews
- With cream cheese or mayonnaise for a sandwich condiment
- Broiled salmon
Not only is MISOHOT addictive, but Chef Curtis is an amazing owner. I had a minor issue, a bottle that was damaged in transport, he not only listened to/acknowledged my feedback, but also went above and beyond on correcting the issue. An often rare quality seen in business owners. Thank you, Chef Curtis!
Perfect heat for noodle bowls.
This is my new favorite condiment and I’ve loved it on everything I’ve tried so far! It elevates the flavor of simple dishes and gives a nice little bit of heat. I had to buy an extra jar to just to share with a friend who recently started her vegan journey. I’ll be buying more for stocking stuffers this holiday season!
This condiment goes in literally EVERYTHING!!!!
My chef friend turned me on to this hidden gem. The texture and flavor stimulates my culinary imagination. I’m just getting started with my first jar and found it’s great on eggs. I’ll dollop and smear on sashimi and sushi next.