Quick Miso Sauce
A versatile 5-minute sauce with umami-rich miso, creamy almond butter, and fresh aromatics. Perfect for salads, noodles, grain bowls, and stir-fries.
Ingredients
- 3 tablespoons white miso paste mellow or sweet variety
- 2 tablespoons plain rice vinegar unseasoned
- 2 tablespoons smooth almond butter unsalted preferred
- 4 teaspoons pure maple syrup
- 1 thumb-size piece fresh ginger root about 1 teaspoon grated, peeled
- 1 large clove fresh garlic peeled and grated
- 2 tablespoons water adjust for desired consistency
- 1½ teaspoons soy sauce or tamari for gluten-free
- Black pepper to taste, freshly ground preferred
- 2 teaspoons toasted sesame oil optional
Instructions
- Combine base ingredients: Add miso paste, almond butter, rice vinegar, and maple syrup to a small mixing bowl. Whisk together until completely dissolved, about 30 seconds.
- Prepare aromatics: Use the edge of a spoon to scrape away ginger skin. Grate ginger directly into bowl using a microplane (about 1 teaspoon). Peel and grate garlic clove the same way.
- Add liquid and seasonings: Whisk in 1 tablespoon of water. Taste the sauce, then add black pepper, soy sauce, and toasted sesame oil if using. Mix well and taste again.
- Adjust consistency: For a pourable dressing, add 1-2 more tablespoons of water. For a thicker dipping sauce or marinade, skip the extra water. The texture should be smooth and creamy.
Notes
Substitutions: Miso paste: Yellow miso works but is stronger; red miso is much saltier and more intense.
Almond butter: Substitute with tahini (more savory), sunflower seed butter (nut-free), or cashew butter.
Rice vinegar: Fresh lime juice can substitute in a pinch.
Maple syrup: Agave nectar works as an alternative. Storage: Store in an airtight container in the refrigerator for up to 1 week. The sauce thickens as it chills—whisk in 1-2 teaspoons of water to restore consistency.
Tips: Use room temperature ingredients for easier blending.
Grate (don't mince) ginger and garlic for even flavor distribution.
The sauce thickens as it sits; keep extra water handy to adjust.
Buy miso from the refrigerated section with minimal ingredients. Usage Ideas: Salad dressing, noodle sauce, stir-fry sauce, grain bowl dressing, vegetable dip, or marinade for roasted vegetables.
Dietary: Naturally vegan and plant-based. For gluten-free, use certified gluten-free miso and tamari. For nut-free, use tahini or sunflower seed butter instead of almond butter.RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5
Almond butter: Substitute with tahini (more savory), sunflower seed butter (nut-free), or cashew butter.
Rice vinegar: Fresh lime juice can substitute in a pinch.
Maple syrup: Agave nectar works as an alternative. Storage: Store in an airtight container in the refrigerator for up to 1 week. The sauce thickens as it chills—whisk in 1-2 teaspoons of water to restore consistency.
Tips: Use room temperature ingredients for easier blending.
Grate (don't mince) ginger and garlic for even flavor distribution.
The sauce thickens as it sits; keep extra water handy to adjust.
Buy miso from the refrigerated section with minimal ingredients. Usage Ideas: Salad dressing, noodle sauce, stir-fry sauce, grain bowl dressing, vegetable dip, or marinade for roasted vegetables.
Dietary: Naturally vegan and plant-based. For gluten-free, use certified gluten-free miso and tamari. For nut-free, use tahini or sunflower seed butter instead of almond butter.RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5
