Miso Almond Sauce Food

MISO-ALMOND SAUCE

Miso-Almond Sauce image

This tasty sauce can be served warm or at room temperature over hot steamed vegetables and tofu, or mixed into hot soba noodles. It is also used as an ingredient in our "STEAMED VEGETABLES WITH SOBA NOODLES" recipe

Provided by VeggieChallenge

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

4 tablespoons light miso
5 tablespoons almond butter
3/4 cup boiling water

Steps:

Place the miso and almond butter in a medium sized bowl.
Add half of the water and mash with a spoon until it becomes a uniform paste.
Add the remaining water, and mix until well combined.
Serve warm or at room temperature over hot steamed vegetables and tofu, or mixed into hot soba noodles.
Source: Vegetarian Tastes of Toronto, p. 33.

Nutrition Facts : Calories 327.5, Fat 29.6, SaturatedFat 2.2, Sodium 118.2, Carbohydrate 10, Fiber 5.5, Sugar 2.4, Protein 11.2

GREEN BEANS WITH MISO AND ALMONDS

Green Beans with Miso and Almonds image

Provided by Anita Lo

Categories Side Thanksgiving Vegetarian Low Cal Almond Green Bean Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds fresh green beans
Kosher salt
1/4 cup white miso (fermented soybean paste)
3 tablespoons thinly sliced scallions, dark-green parts only, divided
3 tablespoons unseasoned rice vinegar
2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water
2 tablespoons vegetable oil
1 tablespoon sugar
1/4 cup sliced almonds, toasted
Ingredient info: Also known as shiro miso, white miso can be found in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. Japanese hot mustard is sold in a small tube or tin; unlike wasabi, it is made with mustard seeds and processed with other seasonings. Look for English mustard powder, a hot mustard, at better supermarkets and at specialty foods stores.

Steps:

Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.
Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon scallions. Serve warm or at room temperature.

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