No-Frills Miso Dressing

By • January 2, 2014 • 9 Comments

210 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The best thing about this dressing is that it's nearly impossible to mess up. Growing up, my mom always made this for a simple salad alongside her hearty Japanese stews, and I never saw her measure the ingredients. At the end of the meal I was always given the salad bowl to scoop up any last salty greens, and it was my favorite part -- it's that good. One bonus: this dressing isn't just limited to salad. Drizzle it on top of a warm tofu noodle salad, use it as a marinade for grilled fish, or toss it with some thinly chopped carrots, scallions, and cold left over chicken. The options are endless. This dressing keeps for up to one week, all it needs is a few vigorous shakes. Joy Belamarich

Serves enough for one big salad.

  • 3 tablespoons neutral oil (such as peanut, canola, vegetable, etc).
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons white miso
  • 1/4 teaspoon (a drop) sesame oil
  • 1/2 teaspoon honey or maple syrup
  • 1/2 teaspoon soy sauce
  1. Combine the ingredients in a bowl and whisk until smooth, adding a dash more vinegar or honey to taste. Feel free to spice it up with some Sriracha, a hit of hot pepper flakes, some grated fresh ginger or even a teaspoon of peanut butter.
Jump to Comments (9)

Comments (9) Questions (0)

Default-small
Default-small
Default-small

15 days ago brandon

having just found myself with an over abundance of of both white miso and rice vinegar was wondering if you had any suggestions???

Default-small

3 months ago Douglas Boyce

I bet this would be dreamy on roasted beets or asparagus even

Default-small

3 months ago Douglas Boyce

absolutely Yummeeeeeee !!!!

Default-small

5 months ago Miles

Has anyone tried this on roasted beets?

Default-small

10 months ago Miles

I'm going to try this (I finally found miso paste (!) over roasted broccoli! Thanks!

Afterlight

10 months ago Joy Belamarich

yay! Let me know how it turns out!

Default-small

10 months ago Miles

Joy - it turned out great! I roasted the broccoli in olive/canola oil mix with salt for about 5 minutes convection, 15 regular. Then I let it cool just a bit and then tossed it with the dressing and finished it off with some toasted pine nuts - this will be a standard at our home now! Thanks!

Afterlight

10 months ago Joy Belamarich

So happy to hear this, Miles. Never tried this dressing with roasted veggies -- you've inspired me!

Default-small

11 months ago sel

miso makes a wonderful brushed on or hands on coating for roasting chicken or any meats....wonderous condiment for jazzing the otherwise dull mayo. Use your instincts, as with any type of cooking...that is how recipes came into our lives....Sel