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Miso Lime Sauce

Name: Miso Lime Sauce
Prep time: 20

(11 votes, average: 4.45 out of 5)

20 min prep

About 1/3 cup servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This Miso Lime Sauce is great with crunchy steamed vegetables, poultry, fish, or tofu. Japanese cooking uses miso, rice vinegar, sake, sugar, and soy sauce in an endless variety of combinations. We’re using lime...

2 tablespoons white miso paste
2 tablespoons sake
1 teaspoon sugar, or to taste
1 teaspoon soy sauce
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon water

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Nutrition Facts

Calories

131 cals

Fat

2 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g

Carbohydrates

17 g

Sugar

7 g

Fiber

2 g

Protein

5 g

Sodium

1560 mg

Directions

In a small saucepan, beat together the miso paste, sake, sugar, and soy sauce. Heat the sauce over a low heat until the sugar has dissolved.
Beat in the lime juice a teaspoon at a time. Taste for desired amount, and heat through until it almost boils. The sauce should be thick. If it seems a little stiff add the water to it, a teaspoon at a time.
Spoon the sauce over the vegetables. Sprinkle with cilantro if using, and toss together. Eat immediately.

Chef Tips

Look for the small 8 oz bottles of sake. If sake is difficult to find in your area, use dry sherry, marsala wine or even an oaky chardonnay as a substitute.

White miso, or ‘miso shiro’ can be found in Asian markets or the health food store.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.