This miso lime sauce is great with crunchy steamed vegetables, poultry, fish, or tofu. Japanese cooking uses miso, rice vinegar, sugar, and soy sauce in an endless variety of combinations. For this sauce, we... use lime juice to give the sauce a citrus tang.
In a small saucepan, boil the vinegar mixture for 5 minutes. Add the sugar and stir, cooking until it dissolves. Reduce the heat to low, and with a small whisk, beat in the miso paste and soy sauce, until smooth and well blended.
Beat in the lime juice 1 teaspoon at a time, tasting as you go for the desired amount of citrus. The sauce should be thick and creamy but not solid. If it seems a little stiff add the water to it, a teaspoon at a time. Set aside, cover and keep warm.
Spoon the sauce over vegetables or protein of your choice. Eat immediately.
White miso can often be found in Asian markets or in the international section of most supermarkets.