Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. It’s also an essential ingredient in our Miso-Glazed Butternut Squash with Spinach recipe.

By Del Sroufe,

Ingredients

  • One 6-inch piece kombu
  • ¼ cup plus 2 tablespoons mellow white miso
  • 3 tablespoons mirin
  • 3 tablespoons sake

Instructions

  • In a large saucepan, bring 8 cups of water to a boil. Add the kombu; simmer, uncovered, over medium heat for 20 minutes. Let cool, remove the kombu, and measure out 1/3 cup broth to use in the sauce. (Refrigerate or freeze the remaining kombu broth for another use.)
  • In a medium saucepan, bring 1/3 cup kombu broth to a boil and add the miso, mirin, and sake. Remove the pan from the heat and whisk the mixture until smooth and creamy.
Nutritional Information:

Per serving (2 Tbsp.): 39 calories, 5.3 g carbohydrates, 0.8 g protein, 0.4 g total fat, 0.1 g saturated fat, 0 g cholesterol, 215 mg sodium, 0.3 g fiber, 3.5 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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