Miso Ginger Sauce

Miso Ginger Sauce

A delicious and very simple sauce that is good either cold on salads or warmed gently to serve with grain, bean, tofu or stir-fries. The recipe can be easily tweaked – eg a dash of orange juice and zest, as in our picture here!

Light miso is beige or yellow in colour and available from good health stores, Oriental stores and larger branches of some supermarkets. It is sold in either plastic packet on the shelves, or in tubs in the chill cabinet. It contains healthful enzymes, so don’t boil it, but mix to a paste with a little cold water first before adding to hot dishes just before serving. It works well in light soups and stews too – less intense and salty than the darker varieties of miso. Good brands to look for are Clearspring or Sanchi.

Easy recipeEasy Gluten free Wheat freeQuick meal
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Preparation time

Cook time

Total time

5 minutes






  • Generous 5 tbsp water
  • Generous 5 tbsp light miso
  • Generous 5 tbsp tahini
  • 2 tbsp rice vinegar OR 1 tbsp cider vinegar mixed with 1 tbsp water
  • 1 tbsp mirin (rice wine) OR a dash of medium/dry sherry
  • 1 tsp finely grated fresh ginger
  • 1 small clove garlic, crushed
  • Pinch of dried tarragon
  • Optional: a dash of orange juice and zest


1. Combine all ingredients and blend or whisk until smooth.

2. Stir carefully if heating and add a little more water if necessary, as tahini thickens when heated. Heat just enough to warm through – don’t boil.

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