Miso-Tamarind Sauce | PCC Natural Markets

Miso-Tamarind Sauce

Yield: 1/3 cup

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Provides a beautiful contrast in flavor and color to Creamy Butternut Squash Soup.



Combine miso, tamarind, maple syrup, garlic, ginger and 1 tablespoon stock in a bowl; stir until smooth.

In saucepan over low heat, heat miso sauce. When it begins to lightly bubble, stir and continue to cook for 30 seconds. Add remaining stock. Bring to a boil and stir in tomato paste. When sauce thickens, remove from the heat and set aside. When cooled slightly, pour into a "squirtable" plastic container and design your own swirls over individual cups of soup. If you don't have a plastic squeeze bottle, pour from a measuring cup.

Recipe by Ken Charney, former PCC staff

More about: miso


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