Ginger Miso Dressing

June 15, 2016
4 Stars
Photo by Mark Weinberg
Author Notes

This dressing is shown center right in the photo above. —Gena Hamshaw

  • Makes 1 1/2 cups
  • 3 tablespoons mellow white miso
  • 1 1/2 tablespoons maple syrup
  • 1/3 cup tahini
  • 2 teaspoons tamari or soy sauce
  • 2 teaspoons fresh, grated fresh ginger, or 1 teaspoon powdered ginger
  • 1/2 cup water
In This Recipe
  1. Blend all the ingredients in a blender until smooth. Add more water if the mixture is too thick. Store in an airtight container in the fridge. The dressing will keep for up to 10 days.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

3 Reviews

judy February 8, 2020
Used honey. Can't eat maple syrup, unfortunately. Delicious.
LCMiles January 26, 2020
This is tasty but I felt like it needed acid so I added some rice vinegar. I'd replace some of the water with an acid next time I make it.
Elle May 3, 2019
I really love this recipe and use it often. I use the dressing for cold soba noodles mixed with vegetables and top with green onions. I have been serving with grilled tofu.