| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | Vegtime5 | 12 | Servings |
INGREDIENTS
| 1/2 | c | Rice vinegar |
| 1/4 | c | Vegetable broth |
| 2 | T | Miso |
| 2 | T | Sugar |
| Sliced green onions for | ||
| garnish |
INSTRUCTIONS
MAKES 3/4 CUP DAIRY-FREE Our version of sushi dipping sauce is on the mild side. For an extra kick, add 1/4 to 1 teaspoon powdered wasabi (green-colored Japanese horseradish) to the sauce. In small bowl, mix all ingredients except green onion. Cover and chill until ready to use. Garnish with green onions just before serving. PER TABLESPOON: 22 CAL.; 1G PROT.; 0 TOTAL FAT; (0 SAT. FATI; 4G CARB.; 0 CHOL.; 187MG SOD.; 0 FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 68 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 35mg
Potassium: 86.7mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: 2.2g
Protein: <1g