Miso thick. Miso lumpy. Miso in need of a Miso Muddler. You can use this double-ended, globe-shaped take on a whisk the same as you would your standard issues, to beat eggs and mix up salad dressings, but UchiCook has designed it especially for precise miso paste measurement and perfect miso muddling into your soups. The small bowl dunked in a container of the Japanese soybean paste gathers up 1 tablespoon of fermented, salty goodness, and the large bowl 2 tablespoons.
After corralling your paste, stir the Miso Muddler around in your hot broth or pan to dissolve and distribute it.