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Posted By Nava On July 1, 2011 @ 2:02 pm In Simple Sauces and Such | No Comments
Serve this easy miso sauce over pan-sautéed tofu or tempeh, or toss it with noodles. It’s also delicious over steamed broccoli and summer or winter squashes. Miso, a fermented paste made of soybeans, comes in several varieties; read the article on miso on VegKitchen’s Healthy Vegan Kitchen page.
Makes about 1 1/2 cups
Heat the oil in a saucepan. Add the onion and sauté over low heat until translucent. Add the garlic and continue to sauté until the onion is lightly browned.
Sprinkle in the flour and stir until it dissolves. Stir in the ginger.
Combine the miso with 3/4 cup of water in a small bowl and whisk until dissolved, then slowly pour into the saucepan. Simmer over very low heat for 3 to 4 minutes; do not boil.
Add the sesame seeds and the optional cayenne. Adjust consistency with water if too thick, then remove from the heat. Serve at once.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/savor-and-flavor/simple-sauces/miso-ginger-sauce/
URLs in this post:
 article on miso : http://www.vegkitchen.com/tips/miso/
 simple sauces and such.: http://www.vegkitchen.com/category/recipes/savor-and-flavor/simple-sauces/
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