Miso Dressing Recipe
I love this miso vinaigrette recipe because it combines savory, sweet, and umami flavors into a perfectly balanced dressing that’s just as great on salads as it is for marinating grilled veggies. Plus, the fresh ginger and garlic give it a zesty kick that keeps my taste buds dancing with every bite!
I enjoy creating this well-balanced miso dressing, in which white miso paste and rice vinegar take the lead. With soy sauce as a supporting actor, plus the subtle sweetness of honey, the dressing is quite nutritious and mega versatile.
When I add sesame oil and fresh ginger, I can also imagine it as a dip for summer rolls or drizzled over grilled eggplant.
Ingredients
Miso Paste—White: Fermented soybeans; rich in umami, it adds savory depth.
Rice Vinegar: Mildly acid; adds illumination and tangy flavor.
Mirin is a sweet rice wine that has a fantastic ability to balance savory dishes.
Its sweetness complements and punctuates the flavors of umami while enhancing the overall taste of a dish.
Soy sauce is salty and umami-rich.
Its flavor complexity makes it an unparalleled enhancer.
Oil of Sesame: Aroma of nuts; rich in healthful fats.
Honey or maple syrup: a natural sweetener that contributes caramel notes.
Ginger Root: Spicy and zesty, a digestion-promoting tonic with warm energy.
Allium sativum: Pungent and aromatic; boosts flavor and immune health.
Ingredient Quantities
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable oil
- 1 tablespoon water (optional, for thinning)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
1. In a bowl of medium size, combine the white miso paste with rice vinegar and stir until smooth and well blended.
2. Combine the mirin and soy sauce in the bowl, and whisk them together very thoroughly so that they are completely one.
3. While continuously whisking to ensure a cohesive mixture, drizzle in the sesame oil.
4. Depending on what you prefer in terms of sweetness, either honey or maple syrup can be added and stirred in.
5. Incorporate the grated fresh ginger and minced garlic into the mixture, whisking until evenly distributed.
6. Pour the vegetable oil in very gradually, whisking all the while, until the dressing has come together and emulsified into a creamy consistency.
7. Should the dressing not be to your preferred thickness, gradually add the water while whisking until the desired consistency is achieved.
8. Sample the dressing and make any needed seasoning adjustments by incorporating additional soy sauce or sweetener to achieve your taste preference.
9. If you want a smoother texture, you can purée the dressing in a blender or with an immersion blender for a few seconds.
10. Move the vinaigrette to a jar or container, and if you wish, sprinkle with toasted sesame seeds. Storing the dressing in the refrigerator is ideal to ensure it stays fresh. When you’re ready to serve it, just give it a good shake first to incorporate everything that may have settled to the bottom back into the dressing.
Equipment Needed
1. Medium-sized mixing bowl
2. Whisk
3. Measuring spoons
4. Liquid measuring cup
5. Grater (for ginger)
6. Garlic press or knife (for mincing garlic)
7. Blender or immersion blender (optional, for smoother texture)
8. Jar or airtight container
9. Spoon or spatula (for mixing and transferring)
FAQ
- Q: Can I use a different type of miso paste?Yes, you can use yellow or red miso paste for a different flavor, but it will change the dressing’s taste slightly.
- Q: Is there a substitute for rice vinegar?B: Vinegars such as apple cider, white wine, or rice can be used. Although any of these will work, the recipe prefers rice vinegar for its mellow flavor.
- Q: What can I use instead of mirin?You can use a combination of sake and sugar in equal parts as a replacement for mirin.
- Q: How can I make the dressing gluten-free?A: Use a soy sauce or tamari that is gluten-free to ensure the dressing is gluten-free.
- Q: Can I omit the sesame oil?A: Omit sesame oil if you must, but know that it adds a deep, nutty taste. If you omit it, use either of the following in its place: light drizzle of toasted sesame seeds or use peanut oil instead.
- Q: How long will the dressing last in the refrigerator?A: Kept in an airtight container, it will last for about a week in the refrigerator.
- Q: Is it possible to make this dressing vegan?Q: Can I use maple syrup instead of honey to make this dressing vegan?
Substitutions and Variations
Substitute yellow miso for white miso paste, and you’ll get a flavor that’s a lot more pronounced in whatever dish you’re preparing.
Vinegar de arroz: Canviar por vinagre de sidra de manzana per un gust més afruitat.
If mirin is unavailable, you can use a mixture of sake and a bit of sugar.
Soy sauce: Use tamari for a gluten-free option.
Replace honey or maple syrup with agave nectar for a different sweetener.
Pro Tips
1. Use Quality Ingredients: The flavor of this dressing relies heavily on the quality of its ingredients. Invest in a good quality white miso paste and soy sauce for the best taste. Fresh ginger and garlic will also provide a more vibrant flavor compared to powdered versions.
2. Balance the Sweetness: Adjusting the sweetness is key to personalizing this dressing. Start with the recommended amount of honey or maple syrup and add more gradually, tasting as you go, to find the perfect balance that suits your palate.
3. Chill Before Serving: Allow the dressing to chill in the refrigerator for at least 30 minutes before serving. This resting period will help the flavors meld together, resulting in a more cohesive taste.
4. Emulsification Tip: Slowly adding the oil while continuously whisking is crucial for a smooth, creamy dressing. If the mixture starts to separate, a quick blitz with an immersion blender can help re-emulsify it.
5. Garnish Just Before Serving: If using toasted sesame seeds, sprinkle them on just before serving to maintain their crunchy texture. Toast the seeds briefly in a dry pan if they’re not already toasted to enhance their nutty flavor.
Miso Dressing Recipe
My favorite Miso Dressing Recipe
Equipment Needed:
1. Medium-sized mixing bowl
2. Whisk
3. Measuring spoons
4. Liquid measuring cup
5. Grater (for ginger)
6. Garlic press or knife (for mincing garlic)
7. Blender or immersion blender (optional, for smoother texture)
8. Jar or airtight container
9. Spoon or spatula (for mixing and transferring)
Ingredients:
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable oil
- 1 tablespoon water (optional, for thinning)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions:
1. In a bowl of medium size, combine the white miso paste with rice vinegar and stir until smooth and well blended.
2. Combine the mirin and soy sauce in the bowl, and whisk them together very thoroughly so that they are completely one.
3. While continuously whisking to ensure a cohesive mixture, drizzle in the sesame oil.
4. Depending on what you prefer in terms of sweetness, either honey or maple syrup can be added and stirred in.
5. Incorporate the grated fresh ginger and minced garlic into the mixture, whisking until evenly distributed.
6. Pour the vegetable oil in very gradually, whisking all the while, until the dressing has come together and emulsified into a creamy consistency.
7. Should the dressing not be to your preferred thickness, gradually add the water while whisking until the desired consistency is achieved.
8. Sample the dressing and make any needed seasoning adjustments by incorporating additional soy sauce or sweetener to achieve your taste preference.
9. If you want a smoother texture, you can purée the dressing in a blender or with an immersion blender for a few seconds.
10. Move the vinaigrette to a jar or container, and if you wish, sprinkle with toasted sesame seeds. Storing the dressing in the refrigerator is ideal to ensure it stays fresh. When you’re ready to serve it, just give it a good shake first to incorporate everything that may have settled to the bottom back into the dressing.