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Carrot Miso Dipping Sauce (~18 Cal / 2 Tbsp)

·213 words·1 min
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Bright orange-yellow, naturally sweet from the orange juice, deeply savory from the miso. This is the all-purpose dipping sauce – works on shrimp, egg muffins, roasted carrots, and any bowl that needs a finishing drizzle.

Why these ingredients
Kombu dashi delivers iodine, glutamates, and trace minerals at near-zero calories. White miso provides probiotics and manganese – add off heat to preserve cultures. Wakame adds iodine, magnesium, and fucoxanthin. Ginger contributes gingerols for anti-inflammatory support.

Ingredients
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  • 1/2 cup kombu dashi
  • 2 tbsp white miso
  • Juice of 1 orange
  • 1 tbsp grated ginger
  • 1 tbsp rehydrated wakame
  • 1/2 tsp turmeric
  • 1/2 tsp dulse flakes
  • 1 tsp arrowroot powder
  • 1 tbsp cold water (for arrowroot slurry)
  • 1/8 tsp xanthan gum

Instructions
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  1. Add kombu dashi, white miso, orange juice, ginger, rehydrated wakame, turmeric, and dulse to a Vitamix.
  2. Blend until smooth.
  3. Transfer to a small saucepan. Warm gently over low heat.
  4. Dissolve arrowroot in cold water. Whisk into the warm sauce.
  5. Whisk in 1/8 tsp xanthan gum for extra body.
  6. Cool and refrigerate.

Storage
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Keeps 1 week refrigerated. The color deepens slightly over the first day as the turmeric blooms.