Miso Ginger Sauce
When adapted for vegetarian dishes such as tofu, like this version, it is a combination of salty and sweet and tangy that might make you suddenly crave miso the next day. Thinned out with extra vinegar and some water, it makes a great salad dressing or stir-fry sauce for greens.
I doubt this sounds half as good as it is. I first messed around with a version of it for salmon, back when I was cooking it. (Hello, yum.) But when adapted for vegetarian dishes such as tofu, like this version, it is a combination of salty and sweet and tangy that might make you suddenly crave miso the next day. Thinned out with extra vinegar and some water, it makes a great salad dressing or stir-fry sauce for greens.
¼ cup white or yellow miso
2 tablespoons tahini
2 tbsp cup freshly squeezed lemon juice or brown rice vinegar
1 tbsp honey or agave nectar
2 tbsp mirin
2 tsp grated fresh ginger
Stir the miso and tahini together in a bowl. Add the lemon juice/vinegar and water and mix well. Stir in remaining ingredients. Check taste, adjust to suit.
Nutritional Information
Per serving
Calories 40.6
Total Fat 2.1 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 56.8 mg
Potassium 23.7 mg
Total Carbohydrate 5.5 g
Dietary Fiber 0.4 g
Sugars 3.4 g
Protein 0.7 g
Shopping List
1 lemon or brown rice vinegar
Ginger root
White or yellow miso
Tahini
Honey or agave nectar
Mirin
Date: December 28, 2009