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  • Writer's pictureSuzanne Sng

Miso-meets-peanut-butter sauce

This sauce brightened up a rather ho-hum bowl of roasted broccoli, sweet potatoes and chicken breasts. I practically licked the bowl clean.

Serves 4 to 6


  • 1 tablespoon minced fresh ginger

  • 1 small garlic clove, minced

  • 2 tablespoons white miso (the mildest kind)

  • 2 tablespoons peanut butter

  • 1 tablespoon honey

  • 1/4 cup rice vinegar (I substituted with raw kombucha)

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons olive oil

Combine everything using a hand blender until smooth. Taste and adjust if needed.

Keeps for up to a week in the refrigerator.

Recipe adapted from Smitten Kitchen.

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