Miso-Tamarind Sauce

Miso-Tamarind Sauce

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  • 1 teaspoon red or barley miso
  • 1 teaspoon tamarind concentrate
  • 2 teaspoons maple syrup
  • 3 cloves garlic, finely minced
  • 1 to 2 tablespoons finely minced ginger root
  • 1/3 cup plus 1 tablespoon vegetable stock or water
  • 1 teaspoon tomato paste concentrate


Combine miso, tamarind, maple syrup, garlic, ginger and 1 tablespoon stock in a bowl; stir until smooth.

In saucepan over low heat, heat miso sauce. When it begins to lightly bubble, stir and continue to cook for 30 seconds. Add remaining stock. Bring to a boil and stir in tomato paste. When sauce thickens, remove from the heat and set aside. When cooled slightly, pour into a “squirtable” plastic container and design your own swirls over individual cups of soup. If you don’t have a plastic squeeze bottle, pour from a measuring cup.

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