This zesty miso maple sauce is made of only three ingredients and ready in two minutes, and I’d argue it’s the best you’ll ever try. The secret is in the combination: shiro miso meets maple syrup and rice vinegar, and the result is this creamy, sweet-salty, slightly tangy sauce that turns crispy oven veggies into a complete dinner.
I’ve been making it at least once a week for years, especially during the cozy season. My favourite autumn and winter dinner is nourishing oven veggies with this miso maple sauce and a fresh salad. The veggies take a while in the oven, but in the meantime you can get all kinds of things done. And the sauce isn’t just delicious: thanks to the fermented miso, it’s also really good for your gut. And of course it’s vegan.
What makes miso so special?
Miso is a fermented paste made from soybeans that has been a staple of Japanese cuisine for centuries. Through the fermentation process, it contains probiotic lactic acid bacteria that support gut health, as well as enzymes, vitamins and a generous dose of umami, the fifth taste that makes dishes taste deep and full-bodied.
For this sauce I use unpasteurized shiro miso: it’s milder and slightly sweeter than darker varieties, and the good bacteria are still active, they would be destroyed by heat. That’s why this miso maple sauce is never cooked, but only stirred together cold and used as a dip or dressing.
You can find unpasteurized shiro miso in health food stores and Asian grocery stores.
What does miso maple sauce go with?
Miso maple sauce is a real all-rounder. My favourite way to serve it is with crispy oven veggies, you’ll find the recipe further down in the post. But it works just as well:
- as a miso maple dressing over a green salad or kale salad
- as a dip with spring rolls or gyoza
- as a miso maple glaze for tofu or tempeh: brush it on after roasting, not before, to keep the good bacteria intact
- over rice or noodles with toasted sesame
- in bowls as a sauce component
- in wraps or sandwiches instead of mayo
You can also vary the sauce with a little sesame oil, fresh ginger or a squeeze of lemon, but the original combination remains my clear favourite.
By the way: if you love miso as a dressing, check out my Japanese roasted sesame dressing with tahini and miso: my go-to for kale salads and bowls.
What can you serve it with?
I like to serve oven veggies with miso maple sauce.
You can make them like this:
Ingredients:
- 800 g potatoes
- 100 g green string beans
- 200 g carrots
- 3 tablespoons olive oil
- 1/2 teaspoon salt
Instructions:
Preheat oven to 200°C/ 400°F. Heat salted water in a medium sized pot for the potatoes. Cut the potatoes into wedges and boil for 10 minutes.
Wash and dry the carrots and beans, cut the carrots in slices and trim the beans. Drain potatoes and set aside. Combine the potatoes and the vegetables in a big bowl with olive oil and salt and stir well. Put them on a baking sheet lined with parchment paper and bake for 20 minutes in the middle part of the oven, then stir and bake for 10 minutes in the upper part.
Sprinkle with parsley and serve with miso maple sauce.
I also like to add a fresh green salad with a simple dressing made of 1 tablespoon vinegar, 1 tablespoon olive oil, 1 teaspoon mustard, 1 teaspoon maple syrup and some salt and pepper.
The miso maple sauce is also really nice with smashed potatoes.
Quick & easy Miso Maple Sauce
Recommended Equipment
Ingredients
- 2 tablespoons Shiro Miso*
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
Instructions
- Mix miso, maple syrup and rice vinegar well in a small bowl. Taste, and it's ready.
Notes
Nutrition
FAQ:
How long does homemade miso maple sauce keep?
Stored in an airtight container in the fridge, it keeps well for 5–7 days. Since none of the ingredients spoil quickly, it’s very easy to store.
Can I heat miso maple sauce?
It’s better not to, or at least not at high temperatures. Strong heat destroys the probiotic bacteria in the miso. This sauce is meant to be used cold, as a dip or dressing. If you want a warm version, just drizzle it over your hot veggies right before serving.
Which miso works best?
For this sauce I recommend shiro miso (white miso): it’s mild, slightly sweet and pairs perfectly with maple syrup and rice vinegar. Red or dark miso (aka miso) works too, but makes the sauce stronger and saltier, just add a little more maple syrup to balance it out.
Can I substitute the maple syrup?
Yes, rice syrup works just as well and tastes very similar. Agave syrup is also fine, though it’s a little more neutral in flavour.
Is miso maple sauce gluten-free?
That depends on the miso. Pure shiro miso made from soybeans and rice is naturally gluten-free — but always check the ingredient list, as some varieties contain barley or wheat.
Can I freeze miso maple sauce?
I wouldn’t recommend it: the texture changes when frozen, and the bacterial cultures don’t survive well. Since it comes together so quickly, there’s really no need to freeze it anyway.
What else can you use miso for except for the miso maple sauce? Have a look at my fermented blueberry cashew cheese or my Japanese tantan soup.
