Miso Sauce is Tasty and Good For You Too

This is a very simple and quick sauce to make.  The taste will vary greatly depending on which type of miso is used.  For a very light flavoured one use Shiro miso but really any miso will work.

This recipe is an all time favourite of mine as it is so easy. I’ve been making it for at least 31 years!   (now stop calculating my age)

What is Miso?
•   It is a fermented paste of soybeans and either barley or rice with salt. miso
•   It is cultured and a fermented soy food that helps digestion by  adding  Lactobacillus acidophilus (the good kind of bacteria also found in yogurt)
•    Full of lecithin, linoleic acid, and B12 and is high in protein.
•    Research has also shown it to be effective in treating some forms of cancer, heart disease and reduce the possibility of developing stomach ulcers.
•    It can slow the aging process which may be one reason the Japanese are known for their longevity.

Soybeans can be difficult to digest so miso’s fermentation process enables the soybean to be assimilated more easily by the body.

2 General Types Based on Colour & Taste

1. Sweet, light coloured misos have been aged for less time, is higher in Koji culture and carbohydrates, milder in taste, lower in salt. It is good for salad dressings and other summer cooking.
Sweet misos are also ideal for those with delicate digestive systems. A very diluted sweet miso broth can be tolerated by children as young as six months. Genmai, kome, shiro, and sometimes rice are all light misos.

2. Darker misos are aged longer (2-3 years), has a stronger flavour, higher salt content and lower koji content. They are higher in protein and stronger in flavour.

Learn more about the healthy ingredients I used for this recipe

Shiro“Mellow White” miso is the most popular. Light in color and mellow in flavour, Shiro is a pleasant way to introduce miso to the first time user. It is ideal for soups, dressings, and dips. It is also my favorite one to use.

TahiniThe more I learn about sesame seeds, the more I want to share it with other people. I’m an enthusiastic eater of all sorts of seeds, but sesame seeds in the form of tahini and oil are favourites of mine.

Lemon Juice – Lemons’ health benefits are immense.  To begin they are acidic to the taste but are alkaline-forming in the body. In fact, they are one of the most alkaline-forming superfoods; this makes them great for balancing a highly acidic condition in the body. Also, they are full of many health benefits.

Stevia which is the healthy option is what I tend to use as a sweetener for my cooking and baking.  The stevia plant is incredibly sweet and also incredibly good for you.  The leaf is 30 times sweeter than sugar while extracts are 300-400 times sweeter.  The best stevia will, therefore, be the one that retains some whole food value and is water-based.  Liquid forms will be less processed.  Go here to learnHow to Get the Best Stevia Without the Bitterness

Ginger – I am a great fan of ginger and like to add it to my meals often. Chinese medicine and Indian Ayurvedic medicine have used ginger to help cure and prevent health problems for thousands of years.

Garlic can lower cholesterol, prevent blood clots and lower high blood pressure. Garlic also prevents artery-clogging plaque in its early stage by keeping cholesterol particles from sticking to artery walls Add some garlic to your soups, stews, and salad dressing recipes to lower high cholesterol.
Sometimes it is easier to use some Organic Freeze Dried Garlic so no chopping and peeling.

Now time to make My Miso Sauce Recipe!

Miso Sauce

Cuisine gluten-free, vegan, vegetarian
Keyword Miso, sauce
Author Diana Herrington


  • 2 Tbsp Light Tahini (sesame butter)
  • 1 Tbsp Lemon juice
  • 3-6 Tbsp Hot water
  • 1-3 tsp Miso


  • With a fork blend the water slowly into the tahini.
  • Blend all of the ingredients together with a fork. It will make a thick sauce. Add more water if you would like it a bit thinner.
  • Add any of the other optional ingredients below that you would like for added flavour.


Added Flavour Options:  
You can get creative and add any of the following ingredients for some added flavour to your sauce. 1 clove garlic, finely chopped. 1 tsp grated fresh ginger. 2 drops of stevia.
Usually, I put this sauce on steamed vegetables but I also see my guests adding it to their rice too as they like it so much.


shiro miso by FotoosVanRobin 2

To learn more about miso and it’s  many benefits click here:  Miso- Gift From the Gods

miso soup
Miso Soup

Miso Recipes:

 Soba Soup – a Japanese Favourite – If you want a delicious noodle soup recipe that is gluten-free, and perhaps even grain-free try this soba soup.  This soup is made with buckwheat noodles.

  Miso Soup With Spinach & Mushrooms – We have come to think of Japanese food as being tempura, teriyaki, and sushi but it is miso soup that the Japanese will not want to live without. Originally, miso soup was served as a breakfast food.

Shiitake Mushroom Soup is Savory and Delicious -This shiitake mushroom miso soup is a delicious start to a meal and it is full of many health benefits from the mushroom, seaweed, miso, and ginger. It is a delicious superfood soup for you. Exotic shiitake mushrooms have been part of the diet in China, Japan, and Korea for thousands of years!  Their medicinal and health benefits are proven, from boosting the immune system to fighting cancer.

Try these other great sauces:

Peanut Butter Sauce with Ginger – I love this peanut butter sauce, the ginger makes it extra delicious. This is one of those lifesaver recipes when you have a sudden, unexpectedly dinner guest. Steamed vegetables and rice is simple and fast but what do you jazz it up with?

 Creamy Pudding Sauce – This is a simple sauce to make that will add an extra delicious flavour to your desserts.  I like to add it to my puddings to make them extra special.

 Tasty Tahini Cream Sauce – This is a very simple and quick tahini sauce to make.  The taste will vary depending on whether you have it sweet for porridge or a dessert or savory for on your grain or vegetables.

Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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