|1 cup • California walnuts|
|1 1/2 cups • Kombu broth|
|2 tbsp • Chinese soy sauce|
|2 tbsp • red miso paste|
Place walnuts in a large, dry frying pan over medium-low heat and toast until fragrant, about 2 to 3 minutes. In a blender, add toasted walnuts, Kombu broth, soy sauce and red miso paste, and blend into a smooth consistency. Pour into a clean container and set aside until ready for use. Yield: 2 cups.
(The walnut-miso mixture can be made up to 1 to 2 days ahead and stored in the refrigerator in an airtight container. Add more Kombu broth for a thinner consistency, if the sauce has thickened. Bring sauce to room temperature before serving.)