Miso dressing is an addicting, versatile sauce that’s easy to make and adds a flavorful punch to any dish! This nutritious, vegan dressing makes everything taste better.
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A few months ago, I bought miso paste to make this (incredibly delicious, you must try it soon!) miso glazed salmon.
And then it got pushed to the back of the fridge…
This would be the death of most items in the fridge but not miso paste!
This stuff lasts months in the fridge.
Note: be sure you always use a clean spoon to scoop it out so you don’t contaminate the miso paste.
Luckily, I found this delicious recipe for Miso Brown Rice Salad.
That triggered the lightbulb in my head that remembered I had miso paste in my fridge! Yessss!
Fun fact: miso dressing is not photogenic. I could not get it to look very pretty, but please don’t judge this dressing by its looks.
What does miso dressing taste like
This dressing is indescribably good. I say indescribable because the flavors are hard to put into words.
If you’ve ever had miso soup, you’ll know what I mean.
Miso has such an interesting flavor that you just need to try it to understand. Honestly, there is no substitute for miso paste because its flavor is so unique.
It’s salty, earthy, nutty, sweet, and slightly fishy (but in a good way).
What is miso paste
Miso is a soy bean paste that is fermented with rice, barley or other grains. It is fermented for 3 months up to 3 years.
Don’t let the term “fermented” scare you away; miso adds great flavor to your meals.
If you are looking for variety in your meals, then you need to bring more miso into your life.
Why should you eat miso
Well, miso is great and not just because it adds a unique flavor.
Since miso is fermented, it is packed with beneficial bacteria that aid in digestion (i.e. probiotics).
Miso is full of vitamins & minerals including copper, manganese, and Vitamin K. It also has phytonutrients, including antioxidants, phytosterols, and soy isoflavones.
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What are the different types of miso
While I’m no miso expert, from what I can find, the color of miso is based on the fermentation period as well as what they are fermented with and how much.
White miso (the kind used in this recipe) is lighter since it is fermented for a shorter period of time, and it is fermented with a large percentage of rice.
Red miso is fermented with a higher percentage of soybeans and it is fermented for a longer period of time. As a general rule of thumb, the darker the miso means the longer the fermentation process and the more intense the flavor.
If you are just starting out with miso, I recommend white miso. It’s also better for more mild flavors like sauces and dressings.
I also think white miso is the easier to find at most grocery stores.
Where to find miso
You can find miso in your grocery store’s refrigerator section.
It’s usually in health food stores and most large grocery stores. I’ve found miso paste at Whole Foods, Sprouts, Rouses, and some Trader Joe’s.
How to make miso dressing
It is so easy to make this miso dressing.
You’ll need to grate the fresh ginger then you whisk everything together, and you’re done!
It’s best if you make this ahead of time, so it has time to develop the flavors. And I love that I can keep this in the fridge for more than just a few days.
How to use miso dressing
This miso dressing is quite versatile and adds a flavorful punch to any dish.
I’ll be posting another recipe this week to pair your miso dressing with, but some of my favorite ways to enjoy this dressing is to add it with your sushi, served with tuna, tossed with cooked chicken, or made into a potato salad.
This miso dressing changes a boring salad into a delicious one and can make any meal more exciting. It’s a great way to start incorporating more miso into your life.
Miso Dressing
Ingredients
- 4 TBSP + 1 tsp white miso paste
- 1 tsp grated fresh ginger
- 3 TBSP rice wine vinegar or apple cider vinegar
- 1 tsp sesame oil
- 2 TBSP water
Instructions
- Whisk together all ingredients. Cover and refrigerate until use.
- Keeps for about 1-2 weeks, tightly covered, in the fridge.
Notes
What to use in this recipe:
Meme
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I’ve been wanting to get on the miso bandwagon for some time and this is the first recipe to encourage me to actually get it on my shopping list! This is a great way to get fermented food into my family’s diet as well, so thanks for that. 🙂
Yes! It will be perfect with that (very fermented) tofu in your fridge 😉
Yummo! And it looks nice and creamy!
Thanks, Rebecca 🙂 It’s definitely a thick & creamy dressing!
I absolutely love miso and jump at any chance I get to use it! I just printed the recipe so I have it in front of me for my next salad! And great summary of what miso is too!
Ooh I hope you enjoy it as much as I did! Miso used to scare me but once I tried it, I realized how great it is!!
Loving the Miso dressing and how it really lasts such a long time. It really has a unique taste and people either love it or hate it, I just love to use it as a salad dressing. 🙂
Yes!! It’s such a unique taste that I love 🙂 Perfect for salad dressing!
I’ve never had miso, but it looks so good! Your dressing looks so flavorful!
Oh you need to try it!! Thanks! xo
I’ve wanted to try Miso dressing for a long time now. Now I see that it’s so easy to make. I’ll have to try making this next time I buy miso paste.
Yay!! It’s so simple and sooo delicious!
This is so easy to make! I agree this dress is sooo versatile! Thank you for sharing!
Yes!! Yay for easy and versatile 🙂
That reminds me of some delicious Japanese food. Easy recipe. Would love to try it.
I hope you get a chance to try it! It’s so easy and delicious
This looks like a delicious, versatile dressing I need to have on hand!
Love anything miso!! This dressing will definitely will make any salad way tastier
This was so tasty but I felt there was too much miso (verrrrrry salty!) I’m a huge miso fan but I think next time I try this recipe I will use only 1-2 tablespoons of miso paste. It’s such a strong flavour I think it will still be yummy with less sodium! Thanks for the recipe!
One of Wayne’s favorite dressings!
This dressing + salmon = pure heaven. More please!!!
Just whipped up a batch for the week to try on salads. I ended up diluting it a bit as I prefer a thinner dressing for salads, and miso’s salty level can be a bit much for me, but from what I sampled it was very nice and has enough flavor so that a little can go a long way. Thanks!
I just made this dressing. It is fantastic in taste, yet I see below it tastes better the next day. That said I had to thin it out with almost double the water to make into a dressing that was looser. This recipe was a bit thick for my preference. But it tastes fantastic and I will definitely be enjoying it for dinner tonight with my teriyaki chicken. Thanks so much!
YAY!!! So happy you liked it! And I definitely agree that it can be pretty thick. Glad you were able to thin it to make it a consistency you liked best. Thanks for coming back to share! xo
This recipe is fantastic! I used it for a Asian salad with roasted salmon. So refreshing!
YAY!! That sounds delicious! Thanks for sharing!
Very nice as a marinade for grilled shrimp too.
Oooh I bet!! I’ll have to try that soon! Thanks for coming back to share 🙂
I’ve been so anxious to make miso dressing again…. It’s been ages. Definitely making it today! Instead of whisking I want to try my upgraded Vitamix lol. Finally turned in mine after 25 years. So excited!!! Thanks ☺️
AH how fun!!!! Excited for you 🙂 Just made a batch myself yesterday!
I am absolutely addicted to this dressing. I make a double batch twice a week. I use it for salad dressing, dips and on buddha bowls. Thanks.
YAY!! Isn’t it SO good?! I pour it on everything haha! So glad you enjoyed it too 🙂
Thanks for coming back to share!
Hi con I freeze this dressing as I made a large batch of it? Or how long con I leave it airtight in the fridge? Mine has like juice in it.
Lime juice that is meant to say 🙂
Do you use toasted sesame oil or untoasted?
Thanks!
I use toasted sesame oil because I think it’s easier to find, but un-toasted would be fine!