Miso Walnut Sauce

square crop of a plate of pasta in sauce with a fork on the right.

5 from 1 vote

Miso Walnut Sauce is an unusual and very easy sauce to make; slightly sweet, nutty and so perfect for so many dishes. Serve this exquisite smooth sauce over cooked greens and veggies, on a variety of grains, tossed with noodles, or as a dipping sauce for appetizers.

Course Sauce

Cuisine American, Asian

Keyword mirin, miso, walnut

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 198kcal

Author Debi

Ingredients

2 cups mirin or apple juice
¼ cup white miso paste
2 cups walnuts toasted
1 tablespoon apple cider vinegar or rice vinegar If you are using mirin, add an extra 2 teaspoons vinegar to cut the sweetness a little
2 small cloves garlic
Pinch of cayenne pepper
salt to taste

Instructions

Place the mirin or apple juice in a small saucepan and bring to a boil. If using mirin, let it simmer uncovered for about 5 minutes to let the alcohol partially evaporate. Remove from heat, and whisk in the miso paste, until it’s mostly dissolved. It doesn't have to be absolutely uniform. Transfer mirin miso mixture to a blender or food processor.
Add the toasted walnuts, vinegar, garlic, cayenne pepper, and salt, and purée until fairly smooth. Transfer to a medium-sized bowl. The sauce will thicken as it cools.

Notes

Serve the sauce warm or at room temperature over vegetables, cooked grains, noodles, or as a dipping sauce for eggrolls, satay, or potstickers.

Makes about 3 cups. Roughly 1/4 cup per serving in the nutrition breakdown, but you may use more or less, depending on how you use it.

To toast walnuts: Preheat oven to 350° F. Spread walnuts in a single layer on a baking sheet. Bake until the nuts are lightly toasted and golden brown, about 6 to 8 minutes. Stir the walnuts about halfway through, or give the tray a good shake. Keep a close eye on them, since they can easily burn.

Nutrition