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.
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.
Table of contents
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.
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.
Ingredients needed:
- Miso paste
- Rice vinegar
- Maple Syrup
- Low-sodium soy sauce
- Fresh or ground ginger
- Minced garlic
Simply combine all of the ingredients in a bowl and whisk together until smooth. Pour into an airtight container and store in the refrigerator for up to 3-weeks.
Tips for making miso sauce
- 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 for this recipe.
- 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.
More great sauce recipes
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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.
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.
Pour into an airtight container and store in the refrigerator for up to 3-weeks.
Notes
Tips for making miso sauce
- 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.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 295mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g
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.
