No-Frills Miso Dressing

By • January 2, 2014 12 Comments

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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.
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Comments (12) Questions (0)

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5 months ago Miles

Sounds great. We just discovered databases and this sounds like a way to roast theme too!

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7 months ago chris

Looks like a great all-purpose seasoning, to have conveniently available. I'd feel safe, keeping this (basic) recipe for way longer than one week, in the refrigerator.

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8 months 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???

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10 months ago Douglas Boyce

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

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10 months ago Douglas Boyce

absolutely Yummeeeeeee !!!!

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about 1 year ago Miles

Has anyone tried this on roasted beets?

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over 1 year ago Miles

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

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over 1 year ago Joy Belamarich

yay! Let me know how it turns out!

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over 1 year 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!

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over 1 year ago Joy Belamarich

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

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over 1 year 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