Miso Lime Sauce

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Clock Icon for Prep Time 20 min prep
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. For this sauce,...


  • 2 tablespoons white miso paste
  • 2 tablespoons sake (see Chef Tips)
  • 1 teaspoon sugar, or to taste
  • 1 teaspoon soy sauce
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon water

Nutrition Facts


131 cals


2 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g


17 g


7 g


2 g


5 g


1560 mg


  1. 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.
  2. 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.
  3. Spoon the sauce over vegetables or protein of your choice.  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 can often be found in Asian markets or in the international section of most supermarkets.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are 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, and the American Institute for Cancer Research and the American Cancer Society.

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