Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Miso | 1 tbsp (18g) | 34 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large clove of garlic, peeled
- 2-inch chunk fresh ginger, trimmed and cut into eighths
- ⅓ to ½ cup hot water
- ½ cup unsalted peanut butter
- 2 tablespoons sweet white miso
- about 1 tablespoon shoyu
- 3 tablespoons freshly squeezed lime juice
- chili oil or ground cayenne pepper, to taste (optional)
Directions
Finely chop the garlic and ginger (this should be done with a food processor for best results)
If using a food processor, scrape down the work bowl, and add ⅓ cup of water, the peanut butter, miso, and shoyu. (otherwise combine ingredients in a bowl) and blend until smooth. (if you do this by hand, the result will not be smooth, but no less tasty)
Add the lime juice and a dash of chili oil (optional), and pulse a few times to distribute.
Thin with additional water, if you wish.
Use immediately or refrigerate for up to 5 days.
Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing.