GUT HEALTH, ORGANIC, PLANT-BASED, PROBIOTICS, RAW FOOD, RECIPES, WFPB, WHOLE FOOD

TANGY MISO SAUCE (AKA EVERYTHING SAUCE)

 

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!

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