Umami, the beautiful Japanese word for savoury taste, is balanced perfectly in this sauce with sweetness, sourness, bitterness and saltiness. It can be added to salads and nourish bowls, used as a dipping sauce or stirred through noodles and veggies to make a scrumptious tangy Thai kelp noodle salad (see page 88 of WHOLE by Natural Harry). I highly recommend sourcing a good quality brand of authentic miso from the fridge section of your health food store I use a brand called Meru Miso mad in Tassie. It will make all the difference to the flavour of this sauce.
This recipe is just a super versatile delicious sauce you can add to almost any dish! I hope you love it as much as I do!
Makes 1 cup
Prep time: 10 minutes
Difficulty: Very easy
1 medium lemon, juiced
1 teaspoon garlic powder
2 tablespoons miso*
2 tablespoons hulled tahini*
2 tablespoons coconut aminos*
Add all ingredients to your blender. Pulse to combine and blend until smooth. Store in a glass jar in the fridge for up to one week. If you do not have a blender or food processor handy then just whisk the ingredients together in a jar!
