Soy-Miso Sauce

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Completely transform the classic brown sauce with just two ingredients: soy sauce and miso. Serve this espagnole-derivative over rice or soba noodles, roasted pork, or meatballs.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
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Published on March 23, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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close up on soy miso sauce being poured onto noodles
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
10
Yield:
2 1/2 cups
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Ingredients

Original recipe (1X) yields 10 servings

  • 1/4 cup butter

  • 1/2 cup chopped onion

  • 1/4 cup chopped celery

  • 1/4 cup chopped peeled carrot

  • 1/4 cup flour

  • 1/4 cup tomato puree or 2 tablespoons tomato paste

  • 4 cups 50 percent less-sodium beef stock

  • 1 bay leaf

  • pinch of salt

  • pinch of black pepper

  • 2 tablespoons less-sodium soy sauce

  • 1 tablespoon white miso paste

Directions

  1. Melt butter in a medium saucepan over medium-high heat. Add onion, celery, and carrot. Cook, stirring occasionally, until onion is translucent and softened, about 6 minutes. Reduce heat to medium-low. Gradually whisk in flour; cook, whisking constantly, until roux is deep brown and has a rich, nutty aroma, about 5 minutes. Whisk in tomato purée. Cook, whisking constantly, 1 minute.

  2. Whisk in beef stock; add bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until reduced by one-third (to about 2 1/2 cups) and mixture thinly coats the back of a spoon and holds a line when you draw a finger through it, about 45 minutes. Strain through a fine-mesh sieve into a bowl; whisk in soy sauce and miso.

Nutrition Facts (per serving)

72 Calories
5g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 72
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 421mg 18%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 2g 4%
Vitamin C 2mg 2%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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