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–+ servings
A bowl of thick orange sauce sprinkled with red pepper flakes.
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Spicy Miso Sauce

This tasty umami sweet yet savory spicy miso sauce is perfect for dipping or using as a sauce for noodles. It comes together in minutes and is egg and dairy-free.
Prep Time5 minutes
Resting Time30 minutes
Course: Side Dish
Cuisine: Fusion
Diet: Vegetarian
Servings: 4 people
Calories: 76kcal
Author: Deirdre Gilna

Equipment

  • 1 medium mixing bowl
  • 1 set measuring spoons
  • 1 garlic press

Ingredients

  • 1-2 cloves garlic, pressed I used 2, use 1 for a milder garlic flavor.
  • 1.5 tablespoon red miso
  • 1 tablespoon honey
  • 2 tablespoon Sriracha sauce
  • 1.5 tablespoon rice vinegar
  • 2 tablespoon tahini
  • 2 tablespoon water
  • 0.5 teaspoon red pepper flakes

Instructions

  • Press the garlic and add to the bowl. If you don't have a garlic press, finely mince the garlic and then whack it with the back of a spoon or grind in a mortar and pestle until a little pasty.
  • Add all the remaining ingredients.
  • Whisk with a fork or a small whisk until the ingredients are well combined.
  • Serve, or optionally chill for 30 minutes to make it even thicker. For noodle or stir-fry sauce instead of using as a dip, thin with more water until at your desired consistency.

Notes

  1. Red miso - if you don't have any red miso paste, you can substitute it with Doenjang (Korean bean paste) or white miso plus a teaspoon of soy sauce.
  2. Honey - if you don't have honey, you can use maple syrup or simple syrup instead, particularly if you'd like to veganize this sauce.
  3. Sriracha - if you don't have Sriracha sauce, use chilli garlic sauce or sambal oelek and omit the red pepper flakes until you have tested how spicy the sauce is.
  4. Rice vinegar - ACV, white vine, or champagne vinegar can be used instead, but use slightly less, 1 tablespoon and 1 teaspoon.
  5. Tahini - instead of tahini, you can use cashew butter or sunflower seed butter. Peanut butter can also be used, but it will change the recipe's taste.
  6. Red pepper flakes - can be substituted with half the amount of cayenne pepper.
  7. Remember that one or two substitutions should be fine, but making many will completely change the outcome of the recipe.

Nutrition

Serving: 2.5Tablespoons | Calories: 76kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 413mg | Potassium: 63mg | Fiber: 1g | Sugar: 5g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg