Miso-Tamarind Sauce

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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.

Ingredients

Preparation

While soup is cooking, combine miso, tamarind, maple syrup, garlic, ginger and 1 tablespoon stock in a bowl and stir until smooth.

In saucepan over low flame, heat miso sauce. When it begins to lightly bubble, stir and continue to cook for 30 seconds or so. Add remaining stock. Bring to a boil and stir in tomato paste. When sauce thickens, remove from 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

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More about: miso

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