This miso tahini sauce is very simple and quick to make. It is full of very nutritious ingredients. The flavour will vary greatly depending on the type of miso you use. For a very light tasty one use Shiro miso but really any miso will work.
This recipe is an all-time favourite of mine as it is so easy. I’ve been making it for over 35 years! (now stop calculating my age)
What is Miso?
• It is a fermented paste of soybeans and either barley or rice with salt.
• It is cultured and a fermented soy food that helps digestion by adding Lactobacillus acidophilus (the good kind of bacteria also found in yogurt)
• Full of lecithin, linoleic acid, and B12 and is high in protein.
• Research has also shown it to be effective in treating some forms of cancer, heart disease and reduce the possibility of developing stomach ulcers.
• It can slow the aging process which may be one reason the Japanese are known for their longevity.
Soybeans can be difficult to digest so miso’s fermentation process enables the soybean to be assimilated more easily by the body.
To learn more about miso and it’s many benefits click here: Miso- Gift From the Gods
2 General Types Based on Colour & Taste
1. Sweet, light coloured misos have been aged for less time, are higher in Koji culture and carbohydrates, milder in taste, lower in salt. It is good for salad dressings and other summer cooking.
Sweet misos are also ideal for those with delicate digestive systems. A very diluted sweet miso broth can be tolerated by children as young as six months. Genmai, kome, shiro, and sometimes rice are all light misos.
2. Darker misos are aged longer (2-3 years), have a stronger flavour, higher salt content and lower koji content. They are higher in protein and stronger in flavour.
Learn more about the healthy ingredients I used for this recipe
Shiro – “Mellow White” miso is the most popular. Light in color and mellow in flavour, Shiro is a pleasant way to introduce miso to the first time user. It is ideal for soups, dressings, and dips. It is also my favorite one to use and is the one I use for my miso sauce.
Tahini is one of the main ingredients in this miso sauce. The more I learn about sesame seeds, the more I want to share it with other people. I’m an enthusiastic eater of all sorts of seeds, but sesame seeds in the form of tahini and oil are favourites of mine. Kevala Organic Tahini is a very good tahini.
Lemon Juice is full of all the health benefits of lemons which are immense. To begin they are acidic to the taste but are alkaline-forming in the body. In fact, they are one of the most alkaline-forming superfoods; this makes them great for balancing a highly acidic condition in the body. Also, they are full of many health benefits.
Stevia which is the healthy option is what I tend to use as a sweetener for my cooking and baking. The stevia plant is incredibly sweet and also incredibly good for you. The leaf is 30 times sweeter than sugar while extracts are 300-400 times sweeter. The best stevia will, therefore, be the one that retains some whole food value and is water-based. Liquid forms will be less processed. Go here to learn How to Get the Best Stevia Without the Bitterness.
Ginger adds a very tasty flavour to this miso sauce. I am a great fan of ginger and like to add it to my meals often. Chinese medicine and Indian Ayurvedic medicine have used ginger to help cure and prevent health problems for thousands of years.
Garlic can lower cholesterol, prevent blood clots and lower high blood pressure. Garlic also prevents artery-clogging plaque in its early stage by keeping cholesterol particles from sticking to artery walls Add some garlic to your soups, stews, and salad dressing recipes to lower high cholesterol. Sometimes it is easier to use some Organic Freeze Dried Garlic
Now time to make Miso Tahini Sauce Recipe!
Miso Sauce
Ingredients
- 2 Tbsp Light Tahini (sesame butter)
- 1 Tbsp Lemon juice
- 3-6 Tbsp Hot water
- 1-3 tsp Miso
Instructions
- First, with a fork mix in the miso with the tahini.
- Then blend the water slowly into the miso/tahini.
- Blend all of the ingredients together with a fork. It will make a thick sauce. Add more water if you would like it a bit thinner.
- Add any of the other optional ingredients below that you would like for added flavour.
- Now enjoy your miso sauce as a topping on vegetables or grain.
Notes
Lemon Juice, How to Get the Best Stevia Without the Bitterness, Ginger and Garlic
More Miso Recipes
Soba Soup – a Japanese Favourite – If you want a delicious noodle soup recipe that is gluten-free, and perhaps even grain-free try this soba soup. This soup is made with buckwheat noodles.
Miso Soup With Spinach & Mushrooms – We have come to think of Japanese food as being tempura, teriyaki, and sushi but it is miso soup that the Japanese will not want to live without. Originally, miso soup was served as a breakfast food.
Shiitake Mushroom Soup is Savory and Delicious -This shiitake mushroom miso soup is a delicious start to a meal and it is full of many health benefits from the mushroom, seaweed, miso, and ginger. It is a delicious superfood soup for you. Exotic shiitake mushrooms have been part of the diet in China, Japan, and Korea for thousands of years! Their medicinal and health benefits are proven, from boosting the immune system to fighting cancer.
Try these other great sauces:
Peanut Butter Sauce with Ginger – I love this peanut butter sauce, the ginger makes it extra delicious. This is one of those lifesaver recipes when you have a sudden, unexpectedly dinner guest. Steamed vegetables and rice is simple and fast but what do you jazz it up with?
Creamy Pudding Sauce – This is a simple sauce to make that will add an extra delicious flavour to your desserts. I like to add it to my puddings to make them extra special.
Tasty Tahini Cream Sauce – This is a very simple and quick tahini sauce to make. The taste will vary depending on whether you have it sweet for porridge or a dessert or savory for on your grain or vegetables.
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How do you feel about using safflower oil and are you aware that sunflower seeds and sunflower oil are genetically modified.
Do you believe that Organic is sometimes a lie because it can mean that the foods create their own pesticides and therefore don’t need to be sprayed with pesticides.
This is a very confusing topic for me.
Anything you can share?