Mar 6, 2023 (Last updated Nov 20, 2023) by Hannah Sunderani
This Miso Sauce is the ultimate multi purpose sauce to drizzle on all of your favorite buddha bowls, roasted veggies, stir frys, and crispy tofu. It’s made in just a couple of minutes with 4 nutritious ingredients. Whip this sauce up on Sunday for the ultimate meal prep and enjoy simple healthy eating all week long!
Making homemade miso sauce is as easy as it sounds! Simply place the almond butter, tamari, miso paste, grated ginger, and water in a glass jar or small bowl and whisk until smooth and combined. Then, drizzle on your favorite savory recipe and enjoy!
This homemade sauce is incredibly versatile and can be used a number of ways. Here are a few of my favorite ways to use it up to help inspire you:
If you’d like to make your sauce slightly sweeter, add a small amount of liquid sweetener such as maple syrup or agave nectar. You can also add spiciness with a dash of red pepper flakes or sriracha. Don’t be afraid to customize to your taste buds!
When stored in an airtight glass jar or plastic container, this versatile sauce will keep for up to 1 week.
Although both miso and soy sauce are traditional Japanese seasonings made from soybeans and similar, these two ingredients are not the same. Miso is a thick paste made by fermenting soybeans with ingredient such as salt, rice koji and grains such as wheat, brown rice, or barley. It’s both salty and sweet and has great depth of flavour. Soy sauce on the other hand is a liquid made from fermented soy paste, wheat, and additional salt.
It depends on the brand. As mentioned above, miso paste can be fermented with barley or wheat and these grains are not gluten-free. If you are celiac or gluten intolerant, always double check the label for a certified gluten-free label. The following brands are typically gluten-free: Hikari, Miso Master, Roland Miso Paste or Smart Miso.
Yes, miso paste should always be kept in the refrigerator. Because this ingredient is fermented and packed with probiotics, it is considered a “live” food, similar to kombucha or kimchi. In order to prevent harmful bacteria from multiplying, it is important to store miso paste at its ideal temperature, below 20C or 68F. Miso paste can also be frozen for up to 2 months in an airtight container, if desired.
Miso paste is more nutritious than soy sauce due to the fermentation process of miso paste. It is also lower in salt compared to low-sodium soy sauce, making it a great substitution for the salty liquid.
I hope you love this savoury sauce as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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