Miso Ginger Sauce
Delicious Japanese Inspired Sauce for noodles and more, drenched with miso ginger flavoring.
Equipment
Ingredients
- 3 cloves fresh garlic
- 1 1/2 inch cube fresh ginger
- 1/4 red onion
- 1 tbsp miso paste
- 1 1/2 tsp apple cider vinegar
- 4 tbsp coconut aminos
- 1 tbsp honey
- 1 dash ground sea salt
- 1 dash ground pepper
- 1/3 cup water
Instructions
- In a high powered blender or food processor, add 4 tbsp of coconut aminos, 1 heaping tsp of apple cider vinegar, 1/3 cup water, 1 tbsp miso paste. I’m using Hawaiian style which gives it a subtle island kick and is absolutely delicious. Sometimes the miso paste is stubborn, so you might have to use your fingers to get it into the blender. Add 3 cloves garlic, a 1.5 inch section of ginger. If you wash the ginger thoroughly, you don’t have to peel it. 1/8 of a red onion. And roughly 1 tbsp of honey. Now blend it all together. I’m using the Blendtec high powered blender.
Notes
Will last up to 3 days in refrigerator. Can also freeze for up to 3 months. When ready to use again, defrost fully and reheat.
This recipe makes about 8 oz of miso sauce, which is enough for 3 servings. You can add your miso ginger sauce to noodles or use it as a marinade.
Nutrition
Serving: 3ServingsCalories: 62kcalCarbohydrates: 13gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 679mgPotassium: 48mgFiber: 1gSugar: 7gVitamin A: 6IUVitamin C: 2mgCalcium: 13mgIron: 0.3mg