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Orange-Miso Sauce

Summer 2004, The EatingWell Diabetes Cookbook (2005)

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Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.


Orange-Miso Sauce Recipe

Makes: 3/4 cup

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Total Time:

Ingredients

  • 1/4 cup sweet white miso, (see Ingredient notes)
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin, (optional)

Preparation

  1. Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.

Tips & Notes

  • Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
  • Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.

Nutrition

Per tablespoon: 53 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 135 mg sodium; 13 mg potassium.

Exchanges: 1 fat (mono)


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