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Ponzu Miso Cream (~20 Cal / 2 Tbsp)

·184 words·1 min
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Pale, citrusy, full umami. The dual-citrus hit of lemon and lime against the miso and dashi creates a ponzu-style cream that works on everything from turkey to tilapia. Squeeze-bottle consistency out of the blender.

Why these ingredients
White miso provides probiotics, manganese, and umami depth. Kombu dashi adds iodine, glutamates, and trace minerals at near-zero calories. Dulse flakes replace salt with iodine, potassium, and iron.

Ingredients
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  • 3/4 cup Chobani zero sugar plain Greek yogurt
  • 1 tbsp white miso
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 tbsp kombu dashi
  • 1/2 tsp dulse flakes
  • 1 tsp grated ginger
  • 1 clove garlic
  • 1/8 tsp xanthan gum

Instructions
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  1. Add yogurt, white miso, lemon juice, lime juice, kombu dashi, dulse, ginger, and garlic to a Vitamix.
  2. Blend until completely smooth.
  3. Add 1/8 tsp xanthan gum. Blend briefly for squeeze-bottle consistency.
  4. Transfer to a squeeze bottle. Refrigerate.

Storage
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Keeps 6 days refrigerated. The miso is blended raw to preserve probiotic cultures.