Prep 10 mins
Cook 30 mins
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
- 2 tablespoons miso
- 2 tablespoons vinegar
- 1 1⁄2 teaspoons sugar or 1 1⁄2 teaspoons artificial artificial sweetener
- 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.
This was a pretty good sauce -- I used barley miso, because I had an open container in my refrigerator, which is what spurred me to seek out miso recipes in the first place. I used red wine vinegar and Splenda. Overall, I thought this was VERY tangy / salty -- I don't know if it's supposed to be that way, or if it's a result of my miso / vinegar choices. But it was still enjoyed over steamed vegetables and vegetarian chicken strips. Thanks for posting!