With its savory depth, miso paste is a staple flavoring agent in the Cooking Light Kitchen. White (sometimes called yellow) miso, the mildest variety, can be incorporated into a wide array of everyday dishes to impart a rich, slightly sweet essence.

1) MISO AIOLI DIPCombine 2 tablespoons white miso paste, 1 teaspoon lemon juice, ½ teaspoon lower-sodium soy sauce, ½ teaspoon Sriracha, 1/8 teaspoon sugar, 1 large pasteurized egg yolk, and 1 small garlic clove in a blender. Blend until combined. Combine ¼ cup extra-virgin olive oil and ¼ cup canola oil in a 1-cup glass measure. With blender on, slowly drizzle oil mixture into blender; process for 2 minutes. Serve with a variety of fresh crudités.

SERVES 12 (serving size: about 1 tablespoon)CALORIES 91; FAT 9.6g (sat 1.1g); SODIUM 138mg

2) MISO BLOODY MARYCombine 2 tablespoons fresh lime juice, 4 teaspoons white miso paste, 1 teaspoon prepared horseradish, and 1 teaspoon celery seeds in a pitcher; muddle with back of a wooden spoon. Stir in 1½ cups low-sodium tomato juice, ¾ cup vodka, 2 tablespoons fresh lime juice, 2 teaspoons hot sauce, 1 teaspoon Worcestershire sauce, and ½ teaspoon black pepper. Divide among 4 ice-filled glasses. Garnish with celery and lime wedges.

SERVES 4 (serving size: about 2/3 cup)CALORIES 134; FAT 0.2g (sat 0g); SODIUM 253mg

3) MISO CARAMEL SAUCECombine ½ cup sugar, 2½ tablespoons water, 1 tablespoon light-colored corn syrup, and ½ teaspoon lemon juice in a saucepan over medium heat, stirring until sugar melts. Bring to a boil. Cook 7 minutes or until sauce is a light amber color; remove from heat. Slowly whisk in ¼ cup half-and-half, stirring with a whisk; stir in 1½ teaspoons unsalted butter. Stir in 1½ tablespoons white miso paste.

SERVES 12 (serving size: 1 tablespoon)CALORIES 52; FAT 1.1g (sat 0.7g); SODIUM 71mg

4) SCRAMBLED EGGS & MISOCombine 4 teaspoons white miso paste and 1 tablespoon water in a bowl; whisk to combine. Add 8 large eggs; whisk until smooth. Heat a nonstick skillet over medium heat. Add 2 tablespoons minced shallots to pan; sauté 1 minute. Add egg mixture; cook 2½ minutes, stirring frequently. Sprinkle with ¼ teaspoon black pepper.

SERVES 6 (serving size: 11/3 cups)CALORIES 157; FAT 9.5g (sat 3.1g); SODIUM 323mg