Nutrition per serving may change if servings are adjusted.
1 tablespoon miso, (see Note)
1 tablespoon hot water
2 tablespoons orange juice
1 tablespoon canola oil
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced fresh ginger
Stir miso and water in a small bowl until smooth. Add orange juice, oil, vinegar, sugar, soy sauce and ginger; whisk to blend.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.
Per serving: 38 calories; 3 g fat(0 g sat); 0 g fiber;
3 g carbohydrates; 0 g protein;
2 mcg folate; 0 mg cholesterol;
2 g sugars; g added sugars; 12 IU vitamin A;
3 mg vitamin C; 1 mg calcium; 0 mg iron;
135 mg sodium; 14 mg potassium