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.
- 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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about 1 year ago Lizzie Deroy
This is such a great salad dressing. Thank you so much for posting your recipe.
over 2 years ago Brandi.haase@gmail.com
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!
over 2 years ago Miles
Sounds great. We just discovered databases and this sounds like a way to roast theme too!
over 2 years 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.
over 2 years 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???
almost 3 years ago Douglas Boyce
I bet this would be dreamy on roasted beets or asparagus even
almost 3 years ago Douglas Boyce
absolutely Yummeeeeeee !!!!
almost 3 years ago Miles
Has anyone tried this on roasted beets?
over 3 years ago Miles
I'm going to try this (I finally found miso paste (!) over roasted broccoli! Thanks!
over 3 years ago Joy Belamarich
yay! Let me know how it turns out!
over 3 years 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!
over 3 years ago Joy Belamarich
So happy to hear this, Miles. Never tried this dressing with roasted veggies -- you've inspired me!
over 3 years 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
Showing 13 out of 13 comments