Quick Miso Sauce
Servings:4 servings
This simple miso sauce takes 5 minutes to prepare, no special equipment needed. It's so flavorful you'll want to put it on everything. Also use it as a dressing, dip and marinade! Keep a jar in the fridge and drizzle it on salads, roasted vegetables, tofu, grains, noodles and more. Miso sauce is vegan and easily made gluten-free. Yield: Makes ¾ cup (6 fl. oz); serving size = 3 Tbsp.
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
Miso: Since different types of miso vary in their saltiness, you may need to adjust the amount if you try a different variety, such as chickpea miso. In addition to white miso we also tried the sauce with Miso Masters Traditional Red Miso. The sauce had a much more robust and salty flavor, which was good but not quite as irresistible as with white miso.
Store miso sauce in the refrigerator and use within one week.
Nutrition
Serving: 3T | Calories: 105kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Cholesterol: 0mg | Sodium: 605mg | Fiber: 2g