Name: No-Frills Miso Dressing
Prep time: 10 min
Yield: Serves enough for one big salad.
Cuisine: Japanese
Ingredients: 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

Photo by James Ransom

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

Watch This Recipe

No-Frills Miso Dressing

Prep time 10 minutes
Serves enough for one big salad.

Ingredients

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

In This Recipe

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Directions

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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18 Reviews

Rochelle August 7, 2019

This is my new go-to dressing. An easy weeknight dinner salad with a store bought rotisserie bird. I doctor mine up with Spicy Chili Crisp. Scrumptious!

Anna January 7, 2019

Great recipe! I used it on salad and on steamed broccoli.

Lisa January 6, 2018

So very, very good!!

jennifer September 9, 2017

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.

Simone J. May 13, 2018

Eek just to let you know most parmesan has rennet in it which is an animal product. You need to get vegetarian parmesan.

Lizzie D. May 23, 2016

This is such a great salad dressing. Thank you so much for posting your recipe.

[email protected] February 28, 2015

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!

Miles March 2, 2015

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

chris January 6, 2015

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.

brandon December 3, 2014

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

Douglas B. September 22, 2014

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

Douglas B. September 22, 2014

absolutely Yummeeeeeee !!!!

Miles July 16, 2014

Has anyone tried this on roasted beets?

Miles March 2, 2014

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

Author Comment

Joy B. March 2, 2014

yay! Let me know how it turns out!

Miles March 3, 2014

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!

Author Comment

Joy B. March 3, 2014

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

sel January 26, 2014

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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