Description
This easy Miso Cream Sauce is rich, savory, and full of umami flavor. Perfect with seared scallops, shrimp, chicken, pasta, or roasted vegetables, it’s ready in just minutes and feels restaurant-quality at home.
Ingredients
Units
Scale
- 1/2 cup heavy cream
- 1 tablespoon white miso paste
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lemon juice
Instructions
- In a small saucepan over medium-low heat, add the heavy cream (If spooning over seared scallops, shrimp or fish, add the cream to the same pan used for searing).
- Whisk in the miso paste until it fully dissolves into the cream.
- Add the soy sauce and continue whisking, allowing the sauce to gently simmer for 3–4 minutes until slightly thickened.
- Remove from the heat and stir in the lemon juice.
- Spoon the sauce over seared scallops, chicken, shrimp, or vegetables, and serve immediately.
Notes
- White miso gives the sauce a mild, slightly sweet flavor—yellow or red miso will make it stronger and saltier.
- Whisk continuously while simmering so the cream doesn’t scorch or separate.
- Add the lemon juice off the heat to keep the sauce smooth and balanced.
- This sauce thickens quickly as it cools; reheat gently over low heat with a splash of water or cream if needed.
- Try it with scallops, fish, shrimp, chicken, roasted vegetables, or toss with pasta for an easy creamy miso noodle dish.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Category: Sauce
- Method: Easy
- Cuisine: Asian/American