Miso Dressing is a tasty Miso based dressing great for salads, simple boiled vegetables (as in the recipe), and even cooked meat. This salty sweet dressing tastes quite different from western dressings, but you’ll like it if you like the flavor of Miso.
You can use either white or Awase (between red and white) Miso for the dressing. Red Miso may have too strong of a flavor for this dressing. A key flavor of the dressing other than Miso is sugar. We think a bit on the sweet side tastes better, but you can decide how much sugar you would like to use. Depending on what kind of Miso you choose, you may have to adjust the amount of sugar. White Miso is much sweeter, so beware.
Oil gives body and richness to this dressing, but you can reduce significantly (say by 1/2) if you’re watching your fat intake (don’t we all?). It is a thick dressing in texture, and works as a great dipping sauce too. If you would like to drizzle over a leafy salad, mix in a table spoon or two of water.
If you have some left over Miso in the back corner in the fridge, and don’t know what to do with it other than Miso Soup, you can revive it into this wonderful dressing. It is so tasty that it helps everyone to eat more vegetables more often.
- 3 Tbsp Miso Paste
- 3 Tbsp Rice Vinegar
- 3 Tbsp vegetable oil
- 2 tsp sugar
- Japanese yellow mustard if you wish
- assorted boiled vegetables
- In a bowl, whisk well Miso, Rice Vinegar, oil, sugar and mustard together.
- Pour over boiled vegetables like Daikon radish, carrot, and broccoli.