Makes 1 cup
Miso, a pungent, salty paste made of fermented soybeans and rice, adds depth and flavor to sauces, dressings and soups. Here, a little lime juice gives the sauce an extra dimension. Use it as a dipping sauce for vegetables or any Asian-inspired dish, or to baste fish, shellfish, tofu or grilled chicken breast.
1 tablespoon shiromiso (white miso)
1/3 cup water
2 tablespoons low-sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon honey
1/2 teaspoon Vietnamese chili paste
2 teaspoons dark sesame oil
1 teaspoon grated lemon zest
1 teaspoon minced garlic
3 tablespoons minced fresh cilantro
Combine the miso, water, soy sauce, lime juice, honey, chili paste, sesame oil, lemon zest and garlic in a mixing bowl; whisk until smooth and thoroughly blended. Stir in the fresh cilantro. Lime-Miso Dipping Sauce and Dressing can be kept in the refrigerator, covered, for up to 5 days.
The Golden Door Cooks Light and Easy
by Michel Stroot
Gibbs Smith, Publisher
Recipe reprinted by permission.
This page created September 2004
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