No-Frills Miso Dressing
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.
Prep time: 10 min
-
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
- 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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So very, very good!!
When my daughter became a vegetarian, I began using miso to make a vegetarian Caesar Salad dressing. It gave the dressing the umami that usually comes from the anchovies and/or Worcestershire sauce. (Luckily, she still eats cheese, so the parmesan helps, too.) Miso was a great stand in for the missing anchovies, but I have yet to make a Miso Caesar dressing that doesn't curdle or separate a bit. Of course, once it's tossed with the salad, that part (which niggles at the perfectionist in me) doesn't seem to matter to the taste buds at all. Now that I read this recipe, and all the wonderful comments for variations and various uses, I think I'll be incorporating Miso in my dressing for more than just my daughter's special dressing.
Eek just to let you know most parmesan has rennet in it which is an animal product. You need to get vegetarian parmesan.
This is such a great salad dressing. Thank you so much for posting your recipe.
My new favorite use of miso is simply mixing the miso with a little water then tossing cubed turnips and sweet potatoes and roasting in the oven at 400 degrees for about 20 minutes. This is a wonderful side dish or can even be thrown in a salad to add substance. Enjoy!
Sounds great. We just discovered databases and this sounds like a way to roast theme too!
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.
having just found myself with an over abundance of of both white miso and rice vinegar was wondering if you had any suggestions???
I bet this would be dreamy on roasted beets or asparagus even
absolutely Yummeeeeeee !!!!
Has anyone tried this on roasted beets?
I'm going to try this (I finally found miso paste (!) over roasted broccoli! Thanks!
yay! Let me know how it turns out!
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!
So happy to hear this, Miles. Never tried this dressing with roasted veggies -- you've inspired me!
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
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