Making a delicious dipping sauce is the best shortcut to eating tons of veggies and this miso dip went straight to the top of our list of favorites.
Last week my son Silas and I went to a sushi restaurant for lunch and they served raw veggies with miso dip. And it was fingerlicking delicious! In my fridge at home I have long had a pack of miso but I really never knew what to do with it. Now I knew! And I made miso dip the same day and boy, was that popular around here!
WHAT IS MISO?
Miso is a strange substance, to be honest. It’s basically fermented soy beans combined with either rice or barley. The sweet white miso I used in this recipe is soft and creamy and works really well in sauces and dressings.
Miso is often attributed a long list of health benefits but I would go easy on the health claims. Sometimes you’ll hear vegans say that miso is high in B12 vitamin (a vitamin only found in animal foods) but unfortunately that’s not true. Miso contains a B12 analogue which is an inactive type of B12. Fortunately it’s easy to find a quality supplement should you chose to eat not animal foods what so ever (not something I’d recommend).
But health benefits or not, this miso dip is absolutely delicious and I think you should try it as soon as you get the chance!
- 1 tablespoon of sesame seeds
- 4 tablespoons of sweet white miso paste (adlink)
- 2 tablespoons of tamari (gluten-free soy)
- 2 tsp of toasted sesame oil
- 2 tablespoons of lemon juice
- 1 tablespoons of freshly grated ginger
- 2 tablespoons of water
- 1 tablespoons of tahin
- 1 clove of garlic
2. In a bowl, combine all ingredients and mix well together. Use only 2/3 of the sesame seeds and use the rest for garnish.
3. Serve as a dipping sauce for vegetables or meat/fish/poultry or use it in salad dressings, marinades etc.