Homemade Miso Dressing
User Reviews
4.5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 batch
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Calories
450 kcal
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Course
Salad, Condiments
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Cuisine
Japanese
Homemade Miso Dressing
Description
Homemade Miso Dressing is made from key ingredients such as white miso paste, grated ginger, rice vinegar, and a blend of neutral and toasted sesame oils. The process begins by combining the grated ginger, miso, soy sauce, sugar, and rice vinegar, then whisking thoroughly to dissolve solids. Gradual incorporation of oil while whisking forms a stable emulsion, enriched further with a splash of lemon juice for bright acidity.
The dressing's flavor is lightly sweet, tangy, and gently nutty, with aromatic ginger and mild miso umami characterizing the profile. This emulsified mixture yields a smooth texture that clings well to foods.
Ideal for drizzling over green salads, steamed or blanched vegetables like asparagus and broccoli, and silken or grilled tofu, it also pairs well with fish and meats. The dressing can be stored in a jar for convenience and used to add subtle depth to various dishes.
Ingredients
- ¼ tsp ginger (grated, with juice; add more for a spicier flavor)
- 2 Tbsp miso paste I used Organic White Miso [gluten-free and vegan] by Hikari Miso; different types of miso make different flavors of dressing, so have fun with it; avoid Saikyo and Hatcho varieties, which have more distinct flavors; read more about different types of miso
- ½ tsp soy sauce (use gluten-free soy sauce for GF)
- ½ tsp sugar (sugar helps to neutralize the acidity)
- 3 Tbsp rice vinegar (rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount)
- 2½ Tbsp neutral oil
- ½ Tbsp sesame oil just a little for the aroma and nutty taste; you can skip it and use 100% neutral-flavored oil, toasted
- 1 plash of lemon juice (optional; it adds nice brightness and pop to the dressing)
Instructions
- Gather all the ingredients.
- Grate the ginger (I use a ceramic grater) and measure ¼ tsp ginger (grated, with juice) for the recipe. If you are not a huge ginger fan, start with the smaller amount. You can always add more later.
- In a small bowl, combine the grated ginger, 2 Tbsp miso, ½ tsp soy sauce, ½ tsp sugar, and 3 Tbsp rice vinegar.
- Whisk it all together really well to dissolve the miso and sugar (I use a flat whisk).
- While whisking the mixture, add 2½ Tbsp neutral oil to the mixture very slowly, in a thin stream, for a successful emulsion. Then, slowly add ½ Tbsp toasted sesame oil while whisking.
- Add 1 splash of lemon juice and whisk it all together.
To Serve
- Transfer to a serving dish with a spout or a nice glass jar. This dressing is perfect for a green salad like my Spring Mix Salad, Homemade Udon Noodles, wakame or mixed Seaweed Salad, Cold Tofu or Hot Tofu, blanched or Steamed Vegetables such as asparagus and broccoli, and fish and meat.
To Store
- You can keep the dressing in an airtight container and keep it for 7 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 80ml, ⅓ cup | |
| Calories | 450kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Sodium | 1429mg | 60% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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