Miso Sauce
Servings: 6 people
Calories: 43kcal
This easy Miso Sauce delivers bold umami depth in minutes - perfect as a dressing, dip, spread, or marinade. Once you taste its perfect balance of savory, sweet, and tangy notes, you’ll want to drizzle it on everything!
Print Recipe
Equipment
Ingredients
- ¼ cup white miso paste
- 2 Tablespoons rice vinegar
- 1 Tablespoon low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 3 cloves garlic peeled
- 1 inch knob fresh ginger peeled
- 1 Tablespoon lime juice
- 1 teaspoon maple syrup
- 1-2 Tablespoons water if needed
Instructions
- Combine all the ingredients in a blender or food processor and process until smooth.
- If it is too thick for your liking, you can add a dash of water to thin it out.
- Pour into a refrigerator safe container and seal. You can keep this for 3-4 weeks.
Notes
Storing
- Keep leftover miso sauce in an airtight container for 3-4 weeks. Stir well before using, adding a splash of water if the sauce has thickened.
- While possible to freeze this miso sauce for up to 6 weeks, freezing may alter the creamy texture.
- Make a thinner sauce by stirring in a dash of water at a time for a thinner sauce.
- Thicken your sauce by mixing in 1 teaspoon of miso paste at a time.
- For extra zing, add more ginger (grated or blended) to taste.
- Use broth instead of water to thin the sauce while preserving flavor.
- Make this sauce ahead – flavors improve after resting in the fridge!
- Double the recipe and refrigerate for easy use later on.
- Stir in liquid when serving stored miso sauce as the sauce will naturally thicken when chilled.
- Add a boost of flavor by using roasted garlic. Bake (425°F for 40 mins) or air fry a whole bulb of garlic. Learn how to roast garlic here.
- For ultra-smooth texture, strain through a fine mesh sieve after blending. I highly recommend this when mixing your sauce in a bowl.
- Add citrus zest (yuzu, lemon, or lime) for extra brightness.
- Miso variety - Swap white miso for yellow or red miso to intensify the depth of umami flavor. The darker the color, the stronger the sauce.
- Acid options - Use any vinegar (rice, apple cider, or white wine) or citrus (lemon instead of lime) for brightness.
- Alternative prep and cooking - No food processor or blender? Finely grate the ginger and garlic, then whisk vigorously by hand until smooth.
- Sweetness control - Omit maple syrup for a purely savory profile, or reduce it by half for subtle balance.
- Combine with mayo - Mix this miso sauce with mayo for a sandwich spread that’s out of this world!
Nutrition
Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 524mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg