Miso Ginger Sauce

This creamy miso ginger sauce is a flavorful addition to any dish, combining the savory richness of miso with the bright kick of ginger. It works beautifully as a dressing for salads, drizzled over roasted vegetables, or as a dip for tofu and tempeh. The subtle sweetness from maple syrup and the umami from soy sauce or tamari balance out the tangy rice vinegar.

Quick tip: Adjust the red pepper flakes to your desired heat level for an extra spicy kick.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients

2 tbsp white miso paste
1 tbsp grated fresh ginger
1 small clove garlic, minced
1 tbsp rice vinegar
1 tbsp soy sauce or tamari
1 tbsp maple syrup or honey
1 tsp toasted sesame oil
2 tbsp water (adjust for consistency)
1/2 tsp red pepper flakes (optional, for heat)

Instructions

In a small bowl, whisk together miso, grated ginger, garlic, rice vinegar, soy sauce, maple syrup, and sesame oil until smooth.
Slowly add water, one tablespoon at a time, whisking until it reaches your desired consistency.
Taste and adjust seasoning as needed—more vinegar for tang, more maple for sweetness, or more water for a thinner sauce.
Use immediately, or store in an airtight container in the fridge for up to 5 days.
Pairs perfectly with roasted vegetables, tofu, tempeh, grains, or even as a salad dressing.