How to make Delicious Miso Dressing
A few years ago, a friend inspired me to try my hand at making miso dressing. Not only did I discover a delicious and healthy way to dress up my veggies, but I also fell in love with this Japanese fermented soybean paste. Miso has since become a staple in my kitchen. In addition to using it in this refreshing dressing, miso’s a healing addition to marinades and soups. If I’m at a loss of what to make for dinner, a warming bowl of miso soup with tofu, greens, and seaweed always hits the spot (recipe to come!).
To make miso, soybeans are fermented with salt and a fungus called Aspergillus oryzae. Traditionally, miso may also contain wholesome grains such as brown rice, barley, buckwheat, and rye. More recently, producers have started adding less conventional ingredients like chickpeas, adzuki beans, and quinoa. As a result of fermentation, miso is loaded with gut-healthy probiotics. It’s also rich in beneficial amino acids and protein.
In general, one thing that all types of miso have in common is a pleasant salty flavor. Some misos, such as white miso, may have touch of sweetness and a lighter taste. Darker miso, like the red paste featured here, has a more robust, earthy flavor. Feel free to use any type of miso paste in this recipe. You can purchase it at your local health food store and even online. Remember, a little goes a long way and a jar of miso will last for months if stored properly in your fridge. It’s best to consume this homemade dressing within 4-7 days.
Feel free to play around with this recipe! You can always add a little more or less of any of the ingredients below.
- 1 tablespoon Yellow, White, or Red Miso (I especially love Miso Master Organic Red Miso Paste)
- 1 tablespoon Lemon Juice
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoons Good Quality Extra Virgin Olive Oil (use less for a more acidic dressing)
- Optional: Freshly Ground Pepper to taste
- Place the ingredients in a jar, small bowl, or liquid measuring cup. I prefer to use a small mason jar.
- Use a fork to whisk the miso together with the oil, lemon juice, and vinegar.
- Shake or whisk up the dressing again before serving. Enjoy on a salad, cooked veggies, or even as a marinade. Refrigerate in an airtight container.
Recipe and photos by Sophie Slater