Quick Miso Sauce

Name: Quick Miso Sauce
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 3 tablespoons white miso; 2 tablespoons plain rice vinegar; 2 tablespoons smooth unsalted almond butter; 4 teaspoons maple syrup; 1 thumb-size piece ginger root, peeled; 1 large clove garlic, peeled; 2 tablespoons water; 1½ teaspoons soy sauce; black pepper, to taste; 2 teaspoons toasted sesame oil, optional

User Reviews

4.9

39 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
4 servings
Calories
105 kcal
Course
Condiments

Quick Miso Sauce

Finn Russell

Report

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.

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Ingredients

Servings

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

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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.