Ginger Miso Dressing

June 15, 2016
6 Ratings
Photo by Mark Weinberg
  • Makes 1 1/2 cups
Author Notes

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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • fuhsi
  • judy
  • LCMiles
  • Elle

4 Reviews

fuhsi September 5, 2022
I have used this recipe on and off for the past few year, so it's time I took a moment to thank Gena Hemshaw.

I was reminded of this one during an annual summer two week reset to a cleaner diet. It complemented the "cleaner" fare, and the quality nutrients of miso and tahini added just the right amount of richness to the salad.

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.