Tangerine Miso Sauce | Cook For Your Life
miso sesame dressing - Cook For Your Life- anti-cancer recipes

Tangerine Miso Sauce

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

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes 1 cup servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This tangerine miso sauce is a tasty sauce that brings together an international pair of nutritious staples: Japanese red miso and American peanut butter. It’s amazing how well they go together. This sweetly complex...


Ingredients

  • ¼ cup red miso
  • 2 tablespoons honey
  • ¼ cup smooth unsalted, unsweetened peanut butter
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon grated tangerine zest
  • 2 tablespoons freshly squeezed tangerine juice
  • 2 tablespoons rice vinegar
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

672 cals

Fat

37 g

Saturated Fat

7 g

Polyunsaturated Fat

10 g

Monounsaturated Fat

18 g

Carbohydrates

71 g

Sugar

49 g

Fiber

7 g

Protein

23 g

Sodium

2577 mg

Directions

  1. In a small bowl whisk all ingredients together until smooth. Add water if you prefer a thinner sauce. A slightly looser sauce is often better to spoon over leafy greens. It’s important to add the water in slowly. To loosen the sauce, beat in a little cold water, 1 teaspoon at a time, until the sauce is how you like it.

Chef Tips

Miso is fermented soybean paste. It comes in several different colors, white (which is actually yellow), red, and brown. As a rule of thumb, the darker the color, the stronger the taste. You can buy miso at most health food stores and specialty markets, and in Asian supermarkets. Once opened, it will keep indefinitely in the fridge, but will harden over time.

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