Homemade Miso Dressing

Name: Saus Miso buatan sendiri
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Indonesian
Ingredients: ¼ tsp ginger ((grated, with juice; add more for a spicier flavor)); 2 Tbsp miso; ½ tsp soy sauce ((use gluten-free soy sauce for GF)); ½ tsp sugar ((sugar helps to neutralize the acidity)); 3 Tbsp rice vinegar ((rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount)); 2½ Tbsp neutral oil; ½ Tbsp toasted sesame oil ((just a little for the aroma and nutty taste; you can skip it and use 100% neutral-flavored oil)); 1 splash of lemon juice ((optional; it adds nice brightness and pop to the dressing))

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, waka

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy ⭐ 4.5 (55) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

1 servings

¼ tsp ginger ((grated, with juice; add more for a spicier flavor))
2 Tbsp miso
½ tsp soy sauce ((use gluten-free soy sauce for GF))
½ tsp sugar ((sugar helps to neutralize the acidity))
3 Tbsp rice vinegar ((rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount))
2½ Tbsp neutral oil
½ Tbsp toasted sesame oil ((just a little for the aroma and nutty taste; you can skip it and use 100% neutral-flavored oil))
1 splash of lemon juice ((optional; it adds nice brightness and pop to the dressing))

Steps

Gather all the ingredients.
Grate the ginger (I use a ceramic grater) and measure ¼ 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.
Transfer to a serving dish with a spout or a nice glass jar. This dressing is perfect for a green salad like my Spring Mix Salad, Homemade Udon Noodles, wakame or mixed Seaweed Salad, Cold Tofu or Hot Tofu, blanched or Steamed Vegetables such as asparagus and broccoli, and fish and meat.
You can keep the dressing in an airtight container and keep it for 7 days in the refrigerator.