Easy Miso Sauce for Everything
Miso Sauce is a simple all-purpose sauce that is great to keep on hand for veggie bowls, salads, steamed or grilled veggies, and so much more. It even works great as a marinade. This version is vegan and oil-free.
This miso sauce is irresistibly good, offering a perfect balance of umami richness and tangy sweetness that elevates any dish. It’s versatile, easy to make, and adds a deliciously savory depth to everything from veggies to noodles.
The main ingredient in this sauce recipe is miso paste which is such a versatile ingredient to keep on hand for making quick and easy sauces like Orange Miso Ginger Dressing and even Miso Soup.
So what is miso paste?
Miso, also known as fermented soybean paste, is a traditional Japanese food. It’s a thick salty paste that can be used as a flavoring to make sauces and spreads. It is probably most commonly used for making miso soup here in the US.
There are a number of different types and flavors of miso, but this recipe uses white miso which has a mellow, slightly sweet flavor.
For those concerned about the salt in miso, this short 3-minute video Is Miso Healthy? from Dr. Michael Greger with Nutritionfacts.org should help relieve concerns.
Reasons you will love this sauce
- Healthy and Guilt-Free: This oil-free miso sauce is a nutritious choice, offering all the rich umami flavor of miso without the added calories or fat from oil, making it a heart-healthy addition to your meals.
- Versatile and Flavorful: Perfect for drizzling over salads, stir-fries, or roasted veggies, this miso sauce adds a burst of savory flavor to a wide variety of dishes, enhancing your favorite meals with ease.
- Simple and Quick to Make: With just a few ingredients and minimal prep time, thi miso sauce is incredibly easy to whip up, allowing you to enjoy a delicious, homemade sauce in minutes.
Ingredients needed
- Miso paste- Many grocery stores stock miso paste in the produce section near the tofu.
- Rice vinegar- This vinegar gives the sauce a nice tangy flavor.
- Maple Syrup- Other sweetener options might be agave nectar or date syrup.
- Soy sauce– For those who are gluten-free, tamari is a good option.
- Ginger- Fresh or ground ginger works well as a flavoring for this sauce.
- Garlic- Mince your own fresh garlic or use the type from a jar.
Tips & Substitutions
- Tangy flavor- I like to use rice vinegar, but you could also use lime juice as a substitute for the tangy flavor.
- Garlic options- You can mince up your own garlic but, for sauces, I love to use the garlic from a jar because it has the perfect size, flavor, and texture. I like to add just a tad of the juice as well.
- Sweetener- Let’s talk about the maple syrup ingredient. To me, it makes all the difference in taste. The amount used can be reduced, but I highly recommend using the full 1 tablespoon for this recipe.
How to make miso sauce
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
One of the things that makes this sauce great is how easy it is to make. It can be whipped up in a matter of minutes and will add loads of flavor to some of your favorite dishes.
STEP #1: Simply combine all of the ingredients in a bowl and whisk together until smooth.
STEP #2: Use it as a marinade for tofu, in stir-fries, or even as a dip for recipes like my veggie pot stickers.
Frequently Asked Questions
Many grocery stores carry miso paste in the refrigerator section or near the produce. Asian markets are a great place to find it as well.
Tamari or even amino acids can be used as subs for the soy sauce to make this recipe gluten-free.
Yes. Maple syrup is my favorite but other natural sweetener options are agave nectar, honey, or date syrup.
For those concerned about the salt in miso, this short 3-minute video Is Miso Healthy? from Dr. Michael Greger with Nutritionfacts.org should help relieve concerns.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Miso Sauce for Everything
Ingredients
- 2 teaspoons white miso
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon low sodium soy sauce tamari for gluten-free
- 1/4 teaspoon minced garlic
- 1/4 teaspoon ginger fresh or ground
Instructions
- Simply combine all of the ingredients in a bowl and whisk together until smooth.
- Use as a marinade for tofu, in stir-fries, or even as a dip for recipes like my veggie pot stickers.
- Pour into an airtight container and store in the refrigerator for up to 3-weeks.
Video
Notes
- I like to use rice vinegar, but you could also use lime juice as a substitute for the tangy flavor.
- You can mince up your own garlic but, for sauces, I love to use the garlic from a jar because it has the perfect size, flavor, and texture. I like to add just a tad of the juice as well.
- Let’s talk about the maple syrup ingredient. To me, it makes all the difference in taste. The amount used can be reduced, but I highly recommend using the full 1 tablespoon and maybe even a tiny bit more.
- Tamari or even amino acids can be used as subs for the soy sauce to make this recipe gluten-free. For those concerned about the salt in miso, this short 3-minute video Is Miso Healthy from Dr. Michael Greger with Nutritionfacts.org should help relieve concerns.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I have been making this recipe for a while now, and I LOVE it! Super easy to make (I usually double the recipe). It’s my go-to sauce for many of the simple dishes we make on a regular basis. Thank you!!
So yummy and so easy to make. Use it on roasted vegetables, grain bowls and on salads. Thank you!!
YAY! I’m so glad that you like it.It really is so versatile. Thanks for the great feedback!
It was perfect on my braised greens. All ingredients were on hand and it was so easy to make.
Oh, YUM! Serving it on braised kale sounds fabulous! I’m so happy you liked it.