by Jaden | Asian, Recipes, Sauces/Condiments | 27 comments
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When all else fails, the answer is always Zen, especially in all matters related to food. With the exception ofPeanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups(more!more!more!) or if anyone wants to make me a big ol’ plate of Lobster Nachos (pile it on baby!)
Photo by Lisa Keating
For the ultimate in Asian sauce simplicity, I found the answer in Mollie Katzen’s The Heart of the Plate. Mollie is known for her 6+ million books in print and her easy (and Zen!) way of creating healthy vegetarian meals.
Her Miso Almond Sauce that we’ve tossed with noodles have only 3 ingredients. There’s not even cooking involved in the making of this sauce. Watch the video to find out which ingredients create the perfect blend of savory, tangy and creamy!
Miso Almond Sauce Recipe Video
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Miso Almond Sauce Recipe
This sauce is great at room temperature (for a dip) or warmed and tossed with any type of noodles you want. We've also used it as a marinade with big chunks of vegetables for kabobs; tossed with roasted cauliflower (and sprinkle with sesame seeds). In other words, it's very versatile.
Also, we substituted peanut butter for the almond butter a couple of times and loved it just as much. Any nut butter will work.
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Prep Time 1 minute min
Cook Time 2 minutes mins
Servings 4
Ingredients
- 1 tablespoon miso paste
- 3 tablespoons almond butter (or any nut butter)
- 1/4 cup apple juice
Instructions
In a large bowl, whisk together the miso paste and almond butter until very smooth. If it helps, add in a tablespoon of the apple juice. Once the miso and almond butter are combined, whisk in the remaining apple juice.
Warm in microwave or saucepan if you wish. We served with cooked noodles and a minced green onions.
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Anneta B on 8/11/19 at 6:37 pm
Another simple recipe that is simply delicious. Thank you!
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Emilia on 10/14/15 at 1:08 pm
Jaden, this sounds absolutely divine! I want to make for my husband, who loves misso–although he is mostly a meat-and-potato guy. I am having trouble figuring amounts in order to make a bigger batch, like the one you are making in the video… Help!
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Bohemianess on 10/5/15 at 8:53 pm
Hi, I see that your version of this recipe is different from the one in the cookbook (The Heart of the Plate). In the cookbook, it’s 3 T. miso + 3 T. almond butter + 6 T. apple juice. I’m wondering which one I should try. Can you tell me why you adapted the recipe? What didn’t you like about the original? Thanks!
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Jaden on 10/6/15 at 11:21 am
Hi there! The original recipe was too thick and salty. Try my proportions, you can always add in more!
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Lolita on 10/19/14 at 3:25 pm
Can you use orange juice instead of apple juice or any other type of liquid?
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Jaden on 10/19/14 at 4:44 pm
Yes! Absolutely. I’ve used orange juice as well as vegetable broth (but added some sugar)
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Millie on 5/29/14 at 2:40 am
Yum! Totally trying this out!! Love that sweet and salty kick it has!
http://youtube.com/addalittlefoodReply
lori @ thehealthminded.com on 2/15/14 at 3:28 pm
Genius! I have been experimenting with miso lately and this sounds fantastic. I think I can remember this without even writing it down 🙂 Thanks for the inspiration.
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Bayazid31 on 2/7/14 at 6:19 am
I will try this in my home. Lets see…….
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Gwen @ SimplyHealthyFamily on 1/18/14 at 7:32 pm
My kids love miso! In fact, they beg for it every time we eat white fish 😉 (I like yellow miso on fish) I’ve made almond honey soy sauce for our udon noodles a few time but am so excited to give this miso version a try! I wonder which is less salty?
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Wokandspoon on 1/10/14 at 5:32 pm
That really does sound simple! All I need now is miso paste which I never seem to have in the house…maybe I should substitute with miso soup paste?
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shuvo on 1/10/14 at 2:29 pm
Such easy recipe is helpful for me ,because some time i did not get enough time for cooking. Thank you for share this.
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Kim on 1/9/14 at 6:15 pm
Trying this tonight. We’ll see how it goes with whole wheat spaghetti. I’m adding the scallions, and some chopped, roasted almonds.
Altered a very basic vinagarette by adding some pineapple juice.
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Jeff @ Cheese-burger.net on 1/8/14 at 9:22 pm
I’m still exhausted from all the holiday festivities cooking. This no cook recipe is a welcome change.
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Angelika Christie on 1/8/14 at 4:03 am
Hmmm, that looks so tasty! Love it and will try to make it at home! 🙂
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Shashi @ http://runninsrilankan.com on 1/7/14 at 3:40 pm
Such a quick and easy sauce and so versatile!
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Bonnie Gonzales on 1/7/14 at 2:10 am
Where do you buy miso paste? is there a best brand name, is it just on the shelf or is in in refridgerator section? I have never seen it and really want to try this recipe.
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Richard Vasconi on 4/27/14 at 7:27 pm
The best Miso I have found is from South River Miso. You won’t be disappointed. Check out all the different variety’s they sell. I like them all. http://www.southrivermiso.com/
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Kevin on 1/6/14 at 11:05 pm
There are a variety of types of miso pastes available. What kind do you recommend using for this recipe?
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SteamyKitchen on 1/7/14 at 12:35 pm
I almost always use shiro (white) misowhich is less salty and a little more sweeter than the others.
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Paula – bell’alimento on 1/6/14 at 7:19 pm
What a great dish and so simple!
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Ann on 1/6/14 at 7:10 pm
Steam gal, this looks like a winning recipe. been going more vegan in recent months. After coming home famished and in hoover mode with all the meatcentric choices out there in the everyday world this is a blessing. So fast and 3 ingredient easy! Thank you and Mollie!
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Monica on 1/6/14 at 5:01 pm
I’ve been wanting to use miso more and this is such a simple recipe…and it looks creamy and delicious. Pinned to try! Thanks
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Jay on 1/6/14 at 4:15 pm
The miso paste doesn’t have to be cooked?
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SteamyKitchen on 1/7/14 at 12:36 pm
Nope!
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Quyen on 1/6/14 at 2:40 pm
What a great simple sauce that can be a basis of so many dishes. Great idea. I love that it is so simple!
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Sara on 1/6/14 at 2:08 pm
Any recommendation as to the type of miso? I think I’ve got red in my fridge. Would any work?
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