Non Fat Miso Sauce Recipes

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MISO SAUCE



Miso Sauce image

Miso dressing is an easy, versatile sauce that adds a flavorful punch to any dish! This nutritious, vegan sauce makes everything taste better.

Provided by Meme

Categories     Sauce

Time 5m

Number Of Ingredients 5

1 tsp grated fresh ginger
4 TBSP white miso paste
3 TBSP rice vinegar
1 tsp sesame oil
2 TBSP water

Steps:

  • Whisk together all ingredients. Cover and refrigerate until use.
  • Keeps for about 1-2 weeks, tightly covered, in the fridge.

Nutrition Facts : ServingSize 2 tablespoons, Calories 45 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, Sodium 634 mg, Sugar 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g

MISO SAUCE FOR EVERYTHING



Miso Sauce for Everything image

Miso Sauce is a simple all-purpose sauce that is great to keep on hand for veggie bowls, salads, steamed or grilled veggies, and so much more. It even works great as a marinade.

Provided by Terri Edwards

Categories     Sauces

Time 5m

Number Of Ingredients 6

2 teaspoons white miso
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon low sodium soy sauce (tamari for gluten-free)
1/4 teaspoon minced garlic
1/4 teaspoon ginger (fresh or ground)

Steps:

  • Simply combine all of the ingredients in a bowl and whisk together until smooth. Pour into an airtight container and store in the refrigerator for up to 3-weeks.

Nutrition Facts : Calories 42 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 295 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

KIYOKO'S MISO SAUCE



Kiyoko's Miso Sauce image

My host-mother in Japan introduced me to this sweet sauce flavored with miso and mirin. Miso sauce can stay in the fridge for a pretty long time, so you can make a lot of it at once. Grilled tofu, fried eggplant, or pan-seared fish complement it well.

Provided by Lil Hil

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 4

5 tablespoons mirin (Japanese sweet wine)
3 tablespoons red miso paste
1 egg yolk
1 ¼ tablespoons cooking sake

Steps:

  • Combine mirin, miso paste, egg yolk, and sake in a saucepan and mix well; bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 9.7 g, Cholesterol 51.2 mg, Fat 1.9 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 486.6 mg, Sugar 6.9 g

NON-FAT MISO SAUCE



Non-Fat Miso Sauce image

Diabetic and fat-free recipe. I got this from a Chinese diabetic book about foods that do not raise blood sugar level. Double the recipe as needed, but keep the ration 1 to 1 to 1/2 of miso to vinegar to sugar, or sweetner. Use as a dressing for vegetables or as a dipping sauce

Provided by dcwang wang

Categories     Sauces

Time 40m

Yield 1 serving(s)

Number Of Ingredients 3

2 tablespoons miso
2 tablespoons vinegar
1 1/2 teaspoons sugar or 1 1/2 teaspoons artificial artificial sweetener

Steps:

  • Soften the miso about 30 minutes before using.
  • Combine all ingredients until smooth.
  • Multiply or double the recipe as needed, always keeping the ration of 1 to 1 to 1/2 of miso, vinegar, and sweetness.

Nutrition Facts : Calories 95.4, Fat 2, SaturatedFat 0.4, Sodium 1230.8, Carbohydrate 15.1, Fiber 1.8, Sugar 8.3, Protein 3.9

SCALLOP SAUTE WITH CREAMY MISO SAUCE



Scallop Saute With Creamy Miso Sauce image

The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.

Provided by Rinshinomori

Categories     < 15 Mins

Time 8m

Yield 2 serving(s)

Number Of Ingredients 17

3/4 lb sea scallops
salt, to taste
pepper, to taste
1 garlic clove, finely minced
flour, for dusting
1 -2 tablespoon vegetable oil
lettuce leaf, for lining plate
2 tablespoons cream
parmesan cheese, for dusting
2 tablespoons green onions, chopped
2 tablespoons white wine
2 tablespoons white miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon water
1/2 tablespoon whole grain mustard

Steps:

  • Shred the lettuce leaves and line a plate with lettuce. Chill.
  • Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
  • Season the scallops with salt, pepper and garlic. Lightly dust with flour.
  • Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
  • Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
  • Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
  • Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.

MISO HERB SAUCE



Miso Herb Sauce image

For a tasty alternative over pasta, especially the whole grain kind. Super easy. (The only challenge is getting tahini solids and oil recombined if they've separated so you can measure...or is that just me?) This is from "Kathy Cooks" by Kathy Hoshijo. She used to have a natural cooking show on PBS in the 80s. 1T plus 1tsp miso is not a mistake; the recipe wizard split the amount into two lines like that.

Provided by Wendy0

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup water
1 tablespoon miso
1 teaspoon miso
2 tablespoons tahini
1/4 teaspoon fresh thyme
2 tablespoons fresh parsley
1/4 teaspoon rosemary
1 tablespoon olive oil
1/2 teaspoon cilantro
1 tablespoon butter

Steps:

  • Combine all and simmer gently over low heat about 20 minutes.

Nutrition Facts : Calories 109.8, Fat 10.2, SaturatedFat 2.9, Cholesterol 7.6, Sodium 239.1, Carbohydrate 3.6, Fiber 1.1, Sugar 0.4, Protein 2.1

LEMON YOGURT MOUSSE (NON FAT)



Lemon Yogurt Mousse (Non Fat) image

This recipe is from Nick Malgieri, the former Executive Pastry Chef of Windows on the World, and part of his newest cookbook "Perfect Light Desserts." At just 100 caloriesper serving, this looks like a delightful dessert that will satify a sweet craving without guilt. This preparation is a little tricky so have all your ingredients at the ready so that each step can be followed before the mousse sets. A perfect accompaniment for this mouse would be a drizzle raspberry sauce or strawberry coulis.

Provided by justcallmetoni

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup plain nonfat yogurt, preferably Greek
1 teaspoon lemon zest, finely grated
3 tablespoons lemon juice, strained
1 teaspoon pure vanilla extract
1/4 cup warm water
1 (2 1/2 teaspoon) envelope unflavored gelatin
2/3 cup egg white, about 4-5 large egg whites
1 pinch salt
3/4 cup sugar

Steps:

  • In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
  • Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
  • To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
  • Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
  • Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
  • Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
  • Note: This can be made up to a day ahead of serving.

Nutrition Facts : Calories 105.6, Fat 0.1, Cholesterol 0.6, Sodium 78.5, Carbohydrate 21.8, Sugar 21.4, Protein 4.6

CILANTRO-MISO SAUCE



Cilantro-Miso Sauce image

Make and share this Cilantro-Miso Sauce recipe from Food.com.

Provided by Julesong

Categories     Low Cholesterol

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup cilantro leaf
1 lime, juice of
3 tablespoons miso, light colored
1 tablespoon oil, olive
1/4 teaspoon black pepper
1 tablespoon mirin

Steps:

  • Chop cilantro in a processor until well chopped.
  • Add the lime juice, miso, olive oil, pepper and mirin.
  • Process until smooth.
  • Scrape down the sides as required.
  • Will keep a short period if refrigerated.
  • Serve with grilled beef, pork or fish; also over hearty salads.
  • Substitute:Fresh coriander leaves for cilantro.
  • Japanese soybean paste for Miso.
  • Sweet rice wine for Mirin.

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