Miso will always have a special place in my heart and in the kitchen. Its intense umami flavor works brilliantly with soups which turn into miso soup. The soup we all know and love. I always like to take it one step further and make it into a glaze. It’s perfect if you have an excess amount of miso in your fridge or if you want to try something new. Miso glaze can be used for almost any kind of protein, seafood, and even veggies.  One thing to keep in mind is that miso will be salty. If you have light miso, you’ll be fine but with regular miso, be careful of how much you want to add to your dish. It’s super simple, fast, vegan, and can be stored for over a month in the fridge. One thing you can add to your kitchen flavor arsenal. 

Ingredients:

½ cup light miso

½ cup soy sauce

⅓ cup rice wine vinegar

⅓ cup cane sugar

1 tablespoon red chili flakes (or your favorite hot sauce

1 teaspoon sea salt

Directions:

In a mixing bowl, whisk all ingredients until well combined.