Miso Sauce

Miso is a versatile, nutritious fermented soybean that is worth having on hand in your kitchen. The fermentation process used to produce miso may be particularly beneficial, potentially promoting digestion, supporting the immune system, and helping to fight disease. Miso is a fermented condiment that is especially popular in some parts of Asia, especially Japan and Korea. Currently, miso has also been introduced to the Western world. Although miso is still not widely known; those who are familiar with it have most likely consumed it in the form of Japanese miso soup. The benefits of miso include digestion and immune system growth.  Miso is a delicious and healthy ingredient that can add flavor and depth to many dishes. Miso is made from fermented soybeans and has a rich, savory taste. Miso is also a good source of protein, fiber, vitamins, and minerals, as well as beneficial bacteria that can improve your gut health and immunity. One way to use miso is to make a simple and versatile sauce that can be used for various cooking methods. I would recommend a ready-made sauce using miso. This sauce is used to braise, mix with noodles, or stir-fry with meat and vegetables of all kinds.

Ingredients:

- 1/2 cup of miso paste

- 1 cup of boiling water

- 1/2 cup of honey

- 1/4 cup of salt

- 1/2 cup of vinegar

- 2 tablespoons of pepper

- 2 tablespoons of mushroom seasoning

- 2 tablespoons of hot sauce

Directions:

- In a small bowl, whisk together the miso paste and the boiling water until smooth.

- Add the honey, salt, vinegar, pepper, mushroom seasoning, and hot sauce and whisk well to combine.

- Transfer the sauce to a glass jar with a lid and store in the refrigerator for up to two weeks.

- Use the sauce to marinate, braise, stir-fry, or toss with noodles, meat, vegetables, or tofu.

 

I use black miso, but if you buy yellow miso, then use soy sauce instead of salt.