Weeknight dinner just got a lot easier...and a lot more flavorful! I go through periods of time where I'm obsessed with miso, then overdo it, and then have to back off of it for a little bit. Right now I'm majorly on my miso game. A miso sauce is a full proof way to step up any dish - particularly vegetables. It can be as basic as just mixing miso with water, or you can fancy it up with add ins like I do below.
Truthfully, I have been feeling VERY uninspired in the kitchen lately. I've been eating a lot of chicken soup and rice cake creations. While that's not a terrible thing, my body is in major need of some variety and nutrient differentiation. Enter miso! The lifesaver for a once boring vegetable stir fry.
Important note! If you can't tolerate soy, garbanzo bean miso does exist. If legumes just aren't your thing at all, this recipe may just not be for you. That being said, I would definitely give it at least one shot. Not only does it back a punch of flavor, but it's a great way to differentiate the ferments you're feeding your gut and it also contains significant amounts of manganese, vitamin k, copper, and zinc - as well as some b vitamins! Talk about packing a punch of power.
Ingredients // Pantry items:
- 2 tablespoons white miso (or garbanzo bean miso if avoiding soy)
- 1/2c filtered water
- 1 inch knob of ginger root
- Red chili flakes
- Skin fresh ginger root (this is easily done with a spoon believe it or not!)
- Comine miso, water, and ginger in a high speed blender
- Blend, blend, blend
- Pour into mason jar or storage container and top with as many chili flakes as your taste buds will tolerate
- note: this recipe makes 2 servings of sauce for me :)
I love this on a plain veggie stir fry, zoodles, or even thrown into soup! Hope you enjoy it.