Cecilia’s Go To Detox Sauce


Who knew there was so much to learn about miso and how it can be really beneficial to your health?! Read our latest from Cecilia on her go to detox sauce.


By Cecilia Yu


I love flavor but I also love to eat clean when possible. Unfortunately, most times flavor and “clean” in today’s meals do not go hand in hand. Flavor often equates sauces or marinades overwhelmed with sodium, preservatives and additives and “clean” often tastes as exciting as a plain iceberg lettuce.

But no more! I am so excited to share with all of you this detox miso sauce, which can flavor any poultry, salad, or even vegetable broth with its salty, sweet and tangy taste. Just season your dish with it to your desired taste.


  • 1 tablespoon miso paste
  • 1 teaspoon of fresh grated ginger
  • 1 teaspoon of apple cider vinegar
  • Dash of coarse black pepper
  • 3 teaspoons of honey (preferably organic and *raw)
  • 2 tablespoon of warm water


  • With the exception of the miso and water, mix all ingredients together in a warmed (not hot) saucepan as high heat destroys honey’s beneficial nutrients.
  • Cool the combo.
  • Add the miso and water.
  • Mix and blend until miso paste completely dissolves and is evenly distributed in mixture.  If it’s still too salty to your liking, adjust by adding honey bit by bit.

* Do not serve raw honey to children under 1 year old and be extremely cautious when serving it to older children who might possibly have an allergic reaction to it.

Miso? Detox?

Yes, a fermented concoction that pulls out the icky stuff from your body and enchances its ability to absorb nutrients from your otherwise healthy diets.

Wait a minute, fermented?  You are likely wrinkling up your noses and about to gag right? Hear me out. Fermented food is a super food, in my humble opinion. Cultures around the world have known about and reaped their benefits for centuries. Think kimchi . Think sauerkraut.  Think yogurt. Think pickles. By letting the food sit and steep there, the microorganism feeds off its sugar and carbs and in turn, through time, turns the food into a probiotics powerhouse.

Probiotics are what gives us a healthy gut and modern science agrees that a healthy gut is what protects us from so many of today’s common ailments. This is mainly because our digestive tract makes up the majority of our immune system.

Our digestive tract, unfortunately, becomes compromised over time by preservatives, additives, antibiotics and other medications. Dosage by dosage, they kill off not just the bad but also good bacteria in our gut. Hence, the importance of regular probiotics to repair and maintain a healthy immune system.

OK, now that you are sold on the goodness of fermented food, let me explain why miso and why the extra ingredients I am including in this recipe.

Why Miso?

Miso is essentially a fermented paste made from soybeans, sea salt and the main beneficial ingredient, koji. Koji is an inoculated yeast with a beneficial bacteria called Aspergillus Oryzae. Often mixed with rice, barley or other grains, miso has a notable binding agent called zybicolin, which pulls from our bodies free radicals stemming from pollution and our chemically ridden food system. In addition to being a probiotic and detoxifying agents, miso through scientifically proven research:

  • Contains all essential amino acids
  • Aids the digestion and assimilation of others foods in our digestive tract by stimulating digestive fluids secretion
  • Provides a good source of plant based B vitamins, especially B 12
  • Strengthens blood and lymph fluid

And just to amp up the benefits as well as to balance out miso’s naturally occurring salty taste, I have added ginger, organic honey, and apple cider into this recipe. Ginger is well known for its digestion aiding function along with its anti-inflammatory function. This is ideal to use if you are battling a congested respiratory problem as it loosens up phlegm. Inclusion of honey, preferably organic to avoid the pesticides and antibiotics residues commonly found in non-organic version, boosts our bodies with calcium, iron, and vitamin C. Finally, the apple cider vinegar is added to balance out the sugar level inherent in the honey and for its antimicrobial properties.

Tips on buying, storing and cooking miso

  • Purchase all natural, unpasteurized and non GMO version if possible. When pasteurized, the high heat likely destroyed most of the good enyzmes.
  • Like a good old aged bottle of wine, the longer fermentation the better. They can range from as few months to a few years.
  • Store in a tightly sealed container. It can last for years in the fridge.
  • Never “cook” it in high heat because the good enzymes will be destroyed.  Instead add it into something already cooked/hot/boiled.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: