This Japanese-inspired sauce is extremely versatile. Use it over stir fry, as a marinade for tempeh, or in place of butter over a roasted sweet potato. Thin it to make a broth for udon or soba noodles.
2 tablespoons fresh ginger, grated
2 teaspoons light miso paste
4 teaspoons lemon juice
2 tablespoons light sesame oil or olive oil
2 teaspoons tamari
1/4 cup water
2 teaspoons hemp seed
1. Place all ingredients in a blender. Blend until fully homogenized.
2. For use as a broth over noodles, mix with additional water until desired strength is reached.
Yield: 1/2 cup