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Heat oven to 180C.
Sift the cake flour, baking powder and salt together. Set aside.
In a stand up mixing bowl, add the butter and sugars. Cream together until light in colour and aerated.
Add in the vanilla extract, the yolk and the miso paste. Mix until combined.
Using a metal spoon, mix in the dry ingredients until the dough comes together. Tip in the white chocolate.
Using an ice-cream scoop, scoop spoonfuls of cookie dough onto the sheet with enough space around each one to allow for spreading. Bake for 12-15 minutes until the edges are golden.
Allow to cool on the baking tray for 5 minutes before using a spatula to transfer them to a wire rack to cool.