Miso sauce is my favorite all-purpose sauce! It's zippy, full of umami, made with 7 simple ingredients, and delicious on everything from noodles and rice, to salads and stir-fries! Miso sauce also makes an excellent marinade, salad dressing, and dip for veggies.
As a fermented food, miso is well known for its healthy probiotics and incredible flavor, and this 5-minute sauce is an easy way to include miso in your diet.
What is Miso?
In short, miso is a fermented paste traditionally made from soybeans, salt, and koji (rice or other grain that has been colonized with Aspergillus oryzaea, a particular type of fungus).
There are many different varieties of miso and the flavors vary depending on several factors, like how long it was fermented and the exact type of koji used.
This traditional Japanese seasoning dates back to the 7th century, when a similar process is believed to have arrived from either China or Korea.
The main flavors you can expect from miso are: umami, saltiness, tanginess, and in some varieties, a mild, grain-like sweetness.
Miso is becoming more and more popular around the world as people discover its unique flavor and the many ways it can be used to enhance and add flavor to a wide variety of dishes.
Want to learn more about miso? See this post: What is Miso
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Why You'll Love It
With ginger and garlic, this miso sauce has flavors reminiscent of other Asian-inspired sauces. But the richness of miso and almond butter take this recipe over the top!
You'll love it because:
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- Miso sauce is deeply flavorful and can transform even the most boring meal into one worth craving!
- Prep couldn't be easier! Simply stir everything together in a bowl.
- And unlike store-bought dressings and sauces, this one contains no gums, thickeners, added starch, or refined sugar.
Related: If you enjoy these flavors, definitely try my ume plum vinegar dressing and creamy kimchi sauce next.
Ingredients and Substitutions
You can find the amounts and full instructions in the recipe card below. Here's some info about the ingredients you'll need:
- miso paste - Look for a mild or "mellow" white miso for this recipe. I also tested it with red miso, which was good but not as tasty as the slightly sweeter and nuttier flavor of the white miso sauce.
- almond butter - This gives the sauce more body, richness, and flavor. I used raw, smooth almond butter, but roasted should taste amazing, too. Tahini is a good substitute if you avoid almonds.
- maple syrup - A small amount goes a long way in this sauce to really round out the flavors. Feel free to substitute agave syrup.
- rice vinegar - This is one of the key ingredients. Look for plain, not seasoned rice vinegar, which is sweetened. If you happen to have a lime on hand, a squeeze of fresh lime juice also adds nice acidity.
- garlic and ginger - If possible, use fresh for the best flavor. Powdered garlic and ginger won't add the same level of zestiness and flavor.
- soy sauce - You may find you don't even need this ingredient, but we did feel the sweetness of the miso needed a couple of teaspoons of soy sauce to really dial up the savory notes. For gluten-free, look for a certified GF tamari instead.
How to Make Miso Sauce
- In a small bowl combine the miso, almond butter, rice vinegar, and maple syrup. Whisk until the miso and nut butter are dissolved.
- Use a spoon to gently scrape and peel the ginger. Grate the ginger with a microplane and add it to the bowl (about 1 tsp). Peel and grate the garlic, and mix into the sauce.
- Whisk in a tablespoon of water and taste for seasoning. Add black pepper, soy sauce, and toasted sesame oil, if using, and taste again. For a thinner, pourable sauce and dressing, add another 1 to 2 tablespoons water.
Ways to Use Miso Sauce
The versatility of this miso dressing and sauce will win you over after one bite! It tastes especially great on:
- roasted vegetables: roasted broccoli and brussels sprouts are personal favorites
- brown rice: drizzle it on a simple rice bowl made with beans or lentils and veggies
- noodles and pasta
- spring rolls and sushi
- baked tofu and tempeh
- fresh salads including kale salad
- raw veggies: use it as a dip for carrots, snap peas, cucumber, and more, or create an Asian-inspired veggie tray for your next paty.
- also spread it on sandwiches and wraps
FAQs
Made with white miso, the sauce has a slightly nutty flavor balanced by salt and acidity from rice vinegar. It's very savory, though there is a slight sweetness from maple syrup that complements the bold flavors. You'll also notice the zip and brightness of fresh ginger and garlic.
Miso sauce can easily be made gluten-free by choosing a gluten-free miso, such as Miso Masters brand, and using gluten-free tamari instead of soy sauce, which contains wheat.
Store homemade miso sauce in the refrigerator for up to 1 week.
Top Tips
- Use a microplane to grate the ginger and garlic (just be careful not to grate your fingers!). The microplane releases more of the juices and flavor and creates a much more flavorful sauce. This also ensures no one bites down on a large piece of either ingredient.
- If there's an ingredient in the sauce you're hesitant about or not sure you like, start with a lesser amount and taste as you go. You can always add more of something, but it's difficult to tone down an ingredient in a recipe like this.
- The flavors in miso sauce improve overnight. So if you have time, make it in advance and let the flavors mingle and chill in the fridge before serving.
I hope you enjoy this savory, umami-packed miso sauce as much as we do. If you try the recipe be sure to comment below and let us know!
Recipe
Quick Miso Sauce
Equipment
Ingredients
- 3 tablespoons white miso - any mellow or "sweet" variety; see Notes.
- 2 tablespoons plain rice vinegar
- 2 tablespoons smooth unsalted almond butter - or tahini
- 4 teaspoons maple syrup
- 1 thumb-size piece ginger root, peeled - about 1 teaspoon grated
- 1 large clove garlic, peeled
- 2 tablespoons water
- 1½ teaspoons soy sauce - sub tamari for GF
- black pepper, to taste
- 2 teaspoons toasted sesame oil, optional
Instructions
- In a small bowl combine the miso, almond butter, rice vinegar, and maple syrup. Stir with a fork until the miso and nut butter are dissolved.
- Grate the ginger and garlic with a microplane, and add them to the bowl along with freshly cracked black pepper. Stir to combine. Whisk in 1 tablespoon water and taste for seasoning.
- If desired, add the soy sauce and toasted sesame oil, and taste again. For a thinner, pourable sauce and dressing, add another 1 to 2 tablespoons water. Store in a covered jar or container in the refrigerator until ready to use. The flavor improves as it sits.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Keri says
This has quickly become my favorite sauce!! It’s fabulous on so many things and the flavors are just perfect. Balanced. Thank you for this recipe!
Robert says
I can't tell you how many times I have made this sauce - incredibly tasty! I've passed it on to a few friends who also remark about the great flavor. Thanks!
Deanna says
Great sauce! I used it over pan roasted vegetables and it was perfect. Thank you!
Robert E Johnson says
This is an incredibly tasty sauce which I use as a salad dressing. Definitely a family favorite!
Margaret says
Very tasty. I made it with red miso. I will definitely be making this more often, thank you.
Tagan Lee says
The recipe was fantastic! I will be making this again and again for my family! Thank you for creating such a simple, yet detailed recipe.
Sherry Rudick says
I have been vegan for years and have tried many many oil-free dressings. Some I liked but never bothered to make again; others I didn't like much. This Miso Sauce is the best I have ever tasted. I thought about adding a tad of sesame oil but after tasting it realized that it had enough of the flavor I wanted and didn't need the oil. I did add 1 teaspoon of Tamara to see if it enhanced the sauce at all. I love Tamari but think the sauce was perfect even without it. I will definitely be making this sauce over and over again. Thank you Lori. Look forward to getting more recipes from you.
Sue says
I served this over a rice bowl with roasted butternut squash and mushrooms. We love it. All I heard was the sound of the fork against the bowl and “Wow”. The flavor is wonderful.
Laurie says
Excellent on salad! Will try on roasted veggies. Added to my favorite sauces/dressings!
Carrie says
This sauce is perfection!! Goes well with so many dishes. My latest use was drizzled onnbaked potatoes loaded with seasoned black beans and chopped kale salad. Simple, savory, healthy and delicious. Thank you!
Shellie says
Wow! Absolutely delicious. We were going to have it over grains, but after a change in tonight's dinner plans we had it over brussels sprouts. I can't wait to try it over everything.