Peanut Miso Dressing and Dipping Sauce
Author: Kitchens
  • 1 large garlic clove; peeled
  • 1 piece fresh ginger (about 2"); trimmed, and cut into eighths
  • 1/3 Cup hot water (to 1/2)
  • 1/2 Cup nonhydrogenated unsalted peanut butter
  • 2 Tablespoons sweet white miso
  • 1 Tablespoon shoyu; more or less
  • 3 Tablespoons freshly-squeezed lime juice
  • chili oil or ground Cayenne pepper, to taste (optional)
  1. With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and shoyu. Blend until smooth.
  2. Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing.
This recipe yields 1 1/4 Cups.

Comments: Use one-third cup water for a thickish dipping sauce, and thin the mixture with a few additional tablespoons of water for a dressing.

Per Serving (excluding unknown items): 4 Calories; trace Fat (1.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable.

NOTES: Recipe from "The New Soy Cookbook" by Lorna Sass
Recipe by Recipes at