Sweet and Sour Miso-Kombucha Sauce

updated Apr 30, 2020
Snapshot Cooking
Sweet and Sour Miso-Kombucha Sauce

This sauce is made from ingredients hanging out in your fridge: miso paste, your favorite jam, and fruit kombucha.

Makes1 cup

Prep5 minutes

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Jar of vinaigrette on counter
Credit: Jesse Szewczyk

Before you finish off that bottle of kombucha in your fridge, hear me out: The tangy fermented tea is good for more than just sipping. It’s high time to use your kombucha as the base of an easy weeknight sauce, ready to be tossed with salad greens, drizzled over a roasted sweet potato, or used to perk up frozen veggies. Plus, you only need three ingredients to make it: a fruity kombucha, miso paste, and whatever jar of jam is hanging out in your fridge door.

Credit: Jesse Szewczyk

A Flavor-Packed Sauce That Takes 1 Minute to Make

Kombucha, miso, and jam might sound like a strange trio, but it’s really just a new take on the classic sweet-and-sour flavor combination. The kombucha adds acidity and flavor, just like a good vinegar does, while the jam and miso bring sweetness and texture.

The colorful sauce requires zero blending and zero cooking. To make it, you’ll want to whisk the jam and the miso with just about half of the kombucha before drizzling in the rest. This helps prevent lumps, so don’t skip this step.

Recipes to Try with This 3-Ingredient Sauce

Sweet and Sour Miso-Kombucha Sauce

This sauce is made from ingredients hanging out in your fridge: miso paste, your favorite jam, and fruit kombucha.

Prep time 5 minutes

Makes 1 cup

Nutritional Info

Ingredients

  • 3 tablespoons

    fruit jam, such as raspberry or blackberry

  • 3 tablespoons

    white miso paste

  • 1 cup

    kombucha, such as pomegranate, apple, or berry, divided

  • 1/2 teaspoon

    kosher salt

Instructions

  1. Place 3 tablespoons fruit jam, 3 tablespoons white miso paste, and 1/2 cup of the kombucha in a medium bowl and whisk until smooth. Whisk in the remaining 1/2 cup kombucha and 1/2 teaspoon kosher salt.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 1 week.