You can whip up my easy and refreshing Homemade Miso Dressing in just minutes. This dressing strikes a perfect balance of flavors with savory miso, spicy ginger, nutty sesame oil, bright lemon juice, tangy rice vinegar, and sugar for a touch of sweetness. Use this versatile seasoning on salads, wakame seaweed, noodles, fish, meat, and tofu! {gluten-free and vegan friendly}
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Condiments, Salad
Cuisine: Japanese
Keyword: miso
Servings: 1batch (⅓ cup, 80 ml per batch)
Calories: 450kcal
Author: Namiko Chen
Ingredients
¼–½tspginger(grated, with juice; if you‘re unsure how much spicy ginger flavor you‘d like, start with less and add more later)
2Tbspmiso(I used Organic White Miso [gluten-free and vegan] by Hikari Miso; different types of miso make different flavors of dressing, so have fun with it; avoid Saikyo and Hatcho varieties, which have more distinct flavors; read more about different types of miso)
½Tbsptoasted sesame oil(just a little for the aroma and nutty taste; you can skip it and use 100% neutral-flavored oil)
1splash oflemon juice(optional; it adds nice brightness and pop to the dressing)
Instructions
Gather all the ingredients.
Grate the ginger (I use a ceramic grater) and measure ¼–½ tsp ginger (grated, with juice) for the recipe. If you are not a huge ginger fan, start with the smaller amount. You can always add more later.
In a small bowl, combine the grated ginger, 2 Tbsp miso, ½ tsp soy sauce, ½ tsp sugar, and 3 Tbsp rice vinegar.
Whisk it all together really well to dissolve the miso and sugar (I use a flat whisk).
While whisking the mixture, add 2½ Tbsp neutral oil to the mixture very slowly, in a thin stream, for a successful emulsion. Then, slowly add ½ Tbsp toasted sesame oil while whisking.
Add 1 splash of lemon juice and whisk it all together.