Matcha Bagna Cauda: A Japanese-Inspired Dip with White Miso and Soy Milk
Matcha Bagna Cauda: A Delicately Green Dip for Autumn
As the summer heat gently gives way to the calm of early autumn, we find ourselves craving something warm, gentle, and grounding. This Matcha Bagna Cauda is our answer—a quiet celebration of seasonal change in a dish that’s both simple and surprising.
This version reimagines the traditional Italian anchovy-garlic dip with a Japanese twist, replacing dairy with soy milk and enhancing the base with premium matcha and white miso. The result is a soothing, umami-rich dip that is perfect for warm vegetables, rustic bread, or even tofu.
| 🥣 Ingredients (Serves 2–3) Olive oil: 50ml Garlic: 1 clove (core removed, thinly sliced) Unsweetened soy milk: 50ml Matcha Standard: 1 tsp White miso: 2.5 tsp Salt: a pinch (to taste) Lemon juice: 1 tsp |
🍳 Instructions
1️⃣ Sauté the garlic
In a small saucepan, gently heat the olive oil with the sliced garlic over low heat. Let it soften slowly to bring out its sweetness—don’t let it brown.
2️⃣ Add soy milk
Once the garlic is soft, remove from heat. Allow the pan to cool slightly before adding the soy milk to prevent curdling.
3️⃣ Season and blend
Dissolve the white miso into the mixture, add a pinch of salt to taste, then sift in the matcha powder. Finally, add the lemon juice and blend the mixture with an immersion blender until smooth and emulsified.
4️⃣ Serve
Serve the dip warm with steamed or roasted vegetables, crusty baguette, or soft tofu. Its mellow richness and green aroma bring warmth to your autumn table.
✅ Tips for Best Results
Add matcha after removing from heat: This helps preserve its vivid color and delicate aroma.
Sauté garlic slowly and gently: To draw out sweetness without bitterness.
Pair with: Root vegetables, lotus root, kabocha, or crusty bread for a comforting snack or appetizer.
As September brings cooler air and longer nights, let this matcha dip be your companion—a little green moment of warmth and reflection at your table.