Orange Miso Sauce

Name: Orange Miso Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Japanese
Ingredients: 250ml orange juice; 1 tsp sesame oil (raw & cold pressed); cocoa butter (1 wafer, each wafer is usually 2g); 1 tsp maple syrup; 1 tbl maple sugar; 1 tsp sweet miso; One clove of garlic (grated or minced); 0.5 tsp ginger (grated); 100ml filtered water; 1 tbl tamari or shoyu; 0.5 tbl rice vinegar; 0.5 tbl umeboshi vinegar (optional); Salt (sea/rock); Pepper powder; Mustard seeds (optional); Orange zest (optional); 2 tbl kuzu (or any other starch thickener like tapioca, arrowroot, organic corn and adjust quantity accordingly); 2 tsp filtered water (add enough to dissolve the kuzu)

7 steps

Prep:15minCook:10min

Every season I fall in love with a sauce, and this fall it’s this yummy orange miso sauce. I love oranges and orange juice, but when it’s this cold, I rather get creative with the seasonal fruit & get a yummy warm dish out of it. This sauce works awesomely with all sorts of vegetables. Try it with cruciferous vegetables, mushroom, colored peppers, green beans, tofu & so on. A fun topic to start a conversation about: soy :)

Updated at: Mon, 04 Dec 2023 10:01:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories103.6 kcal (5%)

Total Fat4.9 g (7%)

Carbs14.7 g (6%)

Sugars9.3 g (10%)

Protein1.2 g (2%)

Sodium508.9 mg (25%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250mlorange juice

1 tspsesame oil

raw & cold pressed

cocoa butter

1 wafer, each wafer is usually 2g

1 tspmaple syrup

1 tblmaple sugar

1 tspsweet miso

1 clovegarlic

½ tspginger

100mlwater

1 tbltamari

0.5 tblrice vinegar

0.5 tblumeboshi vinegar

Slurry

2 tblkuzu

or any other starch thickener like tapioca, arrowroot, organic corn and adjust quantity accordingly

2 tspwater

filtered, add enough to dissolve the kuzu

Instructions

Step 1

In a saucepan, add the mustard seeds and toast lightly. If you are not using mustard seeds, skip this step.

Step 2

Add in the saucepan: cocoa butter & sesame oil, to that add in garlic, ginger. No need to stir fry these fragrant ingredients in the oil long. I usually add them first and straightaway I’ll go in with the liquids. (Tip: if using ginger/garlic powder; add them with the orange juice)

Step 3

Add the water, orange juice, maple syrup & sugar, tamari and the vinegar. Stir while cooking, let it cook on low heat for 5 to 7 minutes.

Step 4

Make the slurry, dissolve the kuzu in water.

Step 5

Whisk in the slurry, keep whisking until it thickens. This will take around 5 minutes.

Step 6

Add in the zest and take off the heat.

Step 7

This sauce can be stored in airtight jar for 3 days.