Miso Sauce Recipe

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I perfected a 7-ingredient miso sauce that doubles as a Miso Salad Dressing and an all-purpose, umami-rich finish for noodles, rice, salads, stir-fries and veggie dips.

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I made this miso sauce so many times I still get surprised by it. It’s bold and weirdly simple, built around white miso paste and a tiny nutty note from toasted sesame oil, and it makes whatever it touches taste smarter.

I call it my Miso Dressing Recipe because it fixes salads, noodles, rice and even plain steamed veggies. It isn’t just a dressing, it’s a Miso Salad Dressing that doubles as a dip and a quick sauce for late night snacks.

You might expect fancy steps, but honestly it’s clever, salty, kind of sweet and dangerously easy to overuse.

Ingredients

Ingredients photo for Miso Sauce Recipe

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  • White miso paste: fermented soy with savory umami, some protein and probiotics, adds depth kinda.
  • Soy sauce or tamari: salty umami, adds savory backbone, contains some sodium, little protein.
  • Rice vinegar: bright acidity lifts flavors, low calorie, adds pleasant tang to the sauce.
  • Toasted sesame oil: nutty aroma, rich in flavor, mostly fat, adds depth and warmth.
  • Maple syrup or honey: natural sweeteners, add caramel notes, balance salt and acid, some carbs.
  • Fresh grated ginger: zesty, slightly spicy, adds freshness, may aid digestion, low calories.
  • Warm water: thins sauce, adjusts consistency, no calories, helps blend flavors.

Ingredient Quantities

  • 1/3 cup white miso paste (or yellow miso)

  • 2 tbsp soy sauce or tamari

  • 1 tbsp rice vinegar

  • 1 tbsp toasted sesame oil

  • 1 to 2 tbsp maple syrup or honey

  • 1 tsp fresh grated ginger

  • 2 to 4 tbsp warm water

How to Make this

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1. Put 1/3 cup white (or yellow) miso paste in a medium bowl and add 1 tablespoon warm water, then whisk until the miso is smooth and lump free.

2. Add 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 to 2 tablespoons maple syrup or honey, and 1 teaspoon freshly grated ginger.

3. Whisk everything together vigorously until well combined and glossy, scraping the sides so no miso sticks.

4. Gradually add 1 to 3 more tablespoons warm water, a little at a time, until you reach the thickness you want for dressing, sauce, or dip.

5. Taste it, then adjust: add more maple or honey if you want sweeter, more soy for saltiness, extra vinegar for brightness, or more water if its too thick.

6. For an ultra creamy texture or if the ginger bits bother you, blitz the mixture in a small blender or use an immersion blender for 10-15 seconds.

7. Use it right away on noodles, rice bowls, salads, roasted veggies or as a dip, or toss hot food gently so you dont kill the miso probiotics if you care about them.

8. Store leftovers in an airtight container in the fridge for up to a week, stir or whisk before using since it may separate, and if chilled it might thicken so let it sit a few minutes to loosen.

Equipment Needed

1. Medium mixing bowl, big enough to whisk the miso smooth without splashing
2. Measuring cups and spoons, include a 1/3 cup plus tablespoons and teaspoons
3. Whisk or a fork, to break up lumps and make it glossy
4. Microplane or fine grater, for freshly grated ginger
5. Small spatula or spoon, to scrape the sides so no miso sticks
6. Small blender or immersion blender, if you want it extra creamy or lump free
7. Small jar or airtight container with lid, for storing leftovers so they dont dry out
8. Tasting spoon and a serving spoon, for adjusting seasoning and drizzling/tossing

FAQ

Yes, white or yellow are best for this sauce cause they're milder. Red miso will make it saltier and more intense, so use less or add extra sweetener to balance, you'll get a stronger flavor though.

Start with 2 tbsp warm water and whisk, add up to 4 tbsp till it's smooth and pourable. Warm liquid helps the miso dissolve better, dont add too much at once.

Not always. Regular soy sauce has gluten, so use tamari or a labeled gluten free soy sauce, and check the miso label since some miso contains barley or wheat.

Sure, honey works great if you're not vegan, agave or brown sugar also work. Adjust to taste since they vary in sweetness.

Store in an airtight jar for up to 1 week. You can freeze it for about a month but texture may change, just whisk it back together after thawing.

It's super versatile: drizzle on roasted veggies, grain bowls, use as a dip for dumplings, or brush on salmon or chicken as a glaze. Works basically on everything.

Miso Sauce Recipe Substitutions and Variations

  • White miso paste: no miso? use 2 tbsp tahini + 1/2 tsp soy sauce + a splash rice vinegar to mimic the creaminess and umami, or swap 1:1 with yellow or chickpea miso if available.
  • Soy sauce or tamari: coconut aminos 1:1 for a gluten free, slightly sweeter swap; or use low sodium soy 1:1 if you just want less salt.
  • Rice vinegar: apple cider or white wine vinegar 1:1 works fine, or use 3/4 the amount of lemon juice for a brighter citrus tang.
  • Maple syrup or honey: agave nectar or light brown sugar (dissolved) in the same volume, or try date syrup for a deeper caramel note.

Pro Tips

– Get it totally lump free: grate the ginger on a microplane and whisk the miso with a little warm water first, then add the rest. If you still see bits, push the mixture through a fine mesh or blitz for 10 seconds in a mini blender. It makes the dressing silkier and way easier to coat noodles or salads.

– Think of it as tuning music not chemistry: taste as you go. If it feels flat add a tiny splash more vinegar or lemon, too salty add a bit more maple or a splash of water, want more depth add a pinch of toasted sesame or chili flakes. Small changes make big differences, so adjust in teaspoons.

– For extra creaminess and shine: whisk in 1 teaspoon neutral oil or a spoon of tahini while you emulsify, or slowly stream oil into the blender. That gives a richer mouthfeel without masking the miso. Also remember cold fridge temps make it thicken, so loosen with warm water before serving.

– Store smart and use smart: keeps about a week in an airtight jar, but it will separate so stir before using. If you want longer freeze into ice cube trays so you can thaw single portions. And if you care about miso probiotics, dont pour it onto piping hot food, let the food cool a bit first.

Miso Sauce Recipe

Miso Sauce Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I perfected a 7-ingredient miso sauce that doubles as a Miso Salad Dressing and an all-purpose, umami-rich finish for noodles, rice, salads, stir-fries and veggie dips.


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Servings

4

servings

Calories

90

kcal

Equipment: 1. Medium mixing bowl, big enough to whisk the miso smooth without splashing
2. Measuring cups and spoons, include a 1/3 cup plus tablespoons and teaspoons
3. Whisk or a fork, to break up lumps and make it glossy
4. Microplane or fine grater, for freshly grated ginger
5. Small spatula or spoon, to scrape the sides so no miso sticks
6. Small blender or immersion blender, if you want it extra creamy or lump free
7. Small jar or airtight container with lid, for storing leftovers so they dont dry out
8. Tasting spoon and a serving spoon, for adjusting seasoning and drizzling/tossing

Ingredients

  • 1/3 cup white miso paste (or yellow miso)

  • 2 tbsp soy sauce or tamari

  • 1 tbsp rice vinegar

  • 1 tbsp toasted sesame oil

  • 1 to 2 tbsp maple syrup or honey

  • 1 tsp fresh grated ginger

  • 2 to 4 tbsp warm water

Directions

  • Put 1/3 cup white (or yellow) miso paste in a medium bowl and add 1 tablespoon warm water, then whisk until the miso is smooth and lump free.
  • Add 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 to 2 tablespoons maple syrup or honey, and 1 teaspoon freshly grated ginger.
  • Whisk everything together vigorously until well combined and glossy, scraping the sides so no miso sticks.
  • Gradually add 1 to 3 more tablespoons warm water, a little at a time, until you reach the thickness you want for dressing, sauce, or dip.
  • Taste it, then adjust: add more maple or honey if you want sweeter, more soy for saltiness, extra vinegar for brightness, or more water if its too thick.
  • For an ultra creamy texture or if the ginger bits bother you, blitz the mixture in a small blender or use an immersion blender for 10-15 seconds.
  • Use it right away on noodles, rice bowls, salads, roasted veggies or as a dip, or toss hot food gently so you dont kill the miso probiotics if you care about them.
  • Store leftovers in an airtight container in the fridge for up to a week, stir or whisk before using since it may separate, and if chilled it might thicken so let it sit a few minutes to loosen.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 40.8g
  • Total number of serves: 4
  • Calories: 90kcal
  • Fat: 4.6g
  • Saturated Fat: 0.7g
  • Trans Fat: 0g
  • Polyunsaturated: 1.6g
  • Monounsaturated: 1.5g
  • Cholesterol: 0mg
  • Sodium: 690mg
  • Potassium: 113mg
  • Carbohydrates: 11.1g
  • Fiber: 0.8g
  • Sugar: 6.1g
  • Protein: 3g
  • Vitamin A: 0IU
  • Vitamin C: 0.2mg
  • Calcium: 18.5mg
  • Iron: 0.6mg

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