Total Time
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

Ingredients Nutrition


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

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!

brokenburner July 14, 2009