Miso Lime Sauce | Recipes | Cook For Your Life
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Miso Lime Sauce

Rated 5 out of 5
5 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

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...


  • 1 tablespoon rice wine vinegar, mixed with 2 tablespoons water
  • 1 teaspoon sugar, or to taste
  • 2 tablespoons white miso paste
  • 1 teaspoon soy sauce
  • 1 to 2 tablespoons freshly squeezed lime juice
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Nutrition Facts


69 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g


10 g


4 g


1 g


3 g


781 mg


  1. 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.
  2. 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.
  3. Spoon the sauce over vegetables or protein of your choice. Eat immediately.

Chef Tips

White miso can often be found in Asian markets or in the international section of most supermarkets.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society