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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.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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