Miso paste is made from fermented soybeans and often used to make soup; marmite is made from yeast extract, and usually spread on toast.
They're both salty and brown. Otherwise they have little in common.
They're both salty and brown. Otherwise they have little in common.
It didn't quite work for me. Miso flavour turns out to be very compatible with toast but my test miso didn't have enough tang to cut through properly, so the impression it left was dominated by salt. Marmite and relatives are salty as well, but they have more bite in the flavour.