Cook The Book: Crudites And Miso Dip

• 6 tablespoons miso paste
• 3/4 cup warm water or sake or a mixture
• 1 teaspoon sugar
• 1 tablespoon mirin or white wine
• 1 tablespoon rice vinegar, or more to taste
• Salt

1. Put everything except the salt in a small bowl and whisk together. Taste and add more vinegar and salt if needed.
2. serve immediately. To use warm, heat gently but do not boil. Or refrigerate for up to a week (and serve warm or cold.)
3. Add 1/2 cup chopped fresh cilantro, basil, Thai basil, shiso, or mint (or a combination.) For a smooth green sauce, combine everything in the blender.
4. Instead of the rice vinegar, add a tablespoon or two of freshly squeezed lemon, lime, orange or tangerine juice.
5. A no-brainer. Add a tablespoon or two of soy sauce to the main recipe or preceding variations.

miso paste, water, sugar, white wine, rice vinegar, salt

Taken from www.seriouseats.com/recipes/2008/12/cook-the-book-crudites-and-miso-dip.html (may not work)