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Incredible Walnut Miso Sauce – vegetarian recipe
Stav Kogan

Incredible Walnut Miso Sauce

A versatile, umami-packed secret weapon for your kitchen. This incredible sauce, inspired by Japanese chef Yumiko Kano, is perfect for drizzling on vegetables, as a dip, or over rice and noodles.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cup
Calories: 227
Ingredients Method Nutrition

Ingredients
  

  • 1 cup shelled walnuts (120 g / 4.2 oz)
  • 1/4 cup light or white miso (60 g / 2.12 oz)
  • 1-inch piece fresh ginger (2.5 cm)
  • 1 teaspoon soy sauce (5 ml / 0.2 fl oz), optional
  • Water, as needed for thinning
  • Quick Tahini Version: For a nut-free, no-blend option, simply whisk 1/2 cup (480 ml) tahini with 1/2 cup (480 ml) water, the ginger juice, and miso until smooth.
  • Nut & Seed Swaps: This recipe is fantastic with other unsalted roasted nuts like cashews or almonds, or seeds like pumpkin or sunflower.
  • Ginger Juice Hack: If you don't have a fine-mesh strainer, grate the ginger onto a piece of cheesecloth or a clean kitchen towel and squeeze the juice out.

Method
 

  1. Finely grate the ginger over a small bowl.
  2. Place the grated ginger into a fine-mesh strainer and press firmly with the back of a spoon to extract about 1 teaspoon (5 ml / 0.2 fl oz) of pure ginger juice.
  3. Discard the pulp.
  4. Combine the ginger juice, walnuts, miso, and optional soy sauce in a high-speed blender.
  5. Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
  6. Check the consistency. If the sauce is too thick, add a teaspoon of water or soy sauce at a time and blend again until it reaches your desired thickness.
  7. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.

Nutrition

Calories: 227kcalCarbohydrates: 8.3gProtein: 6.8gFat: 20.5g

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