Miso Harissa "Ketchup"

5 5 86
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 8
Miso Harissa "Ketchup"
Health Highlights


86 gm Miso paste, white
2 tbsp Harissa Paste
1/4 cup Extra virgin olive oil
3 tbsp Rice vinegar
1 tsp Honey


  1. Measure all ingredients into a jug or wide mouth jar. Using a stick blender, puree until smooth (if you don’t have a stick blender use a whisk or regular blender).
  2. Taste and season adding a little salt if needed (unlikely with the miso) or some extra vinegar if you prefer it more refreshing. If you like it hot a little more harissa will do the trick. Keep in the fridge for a month or so.


No harissa – Harissa is a Tunisian spice paste usually made from chilli and caraway seeds. You can buy it from the supermarket and most good delis will stock it. If you can’t find it, just use your favourite hot sauce or a few finely chopped fresh red chillies like serrano or birds eye. Just be careful you don’t overdo the heat.

Lower carb / Sugar-free – Skip the honey or replace with a pinch of stevia.

No white miso paste – Other types of miso can be used. White has the mildest flavour.

Nutrition Facts

Per Portion

Calories 86
Calories from fat 67
Calories from saturated fat 8.4
Total Fat 7.5 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 513 mg
Potassium 22.9 mg
Total Carbohydrate 3.6 g
Dietary Fiber 0.7 g
Sugars 3.4 g
Protein 1.4 g

Dietary servings

Per Portion

Energy sources