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.Miso dressing is a versatile sauce that adds a flavorful punch to any dish. #miso #fermentedClick To Tweet
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 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.
What You'll Need:
How to Make It:
Whisk together all ingredients. Cover and refrigerate until use.
Keeps for about 1-2 weeks, tightly covered, in the fridge.
*Makes 1/2 cup sauce
What to use in this recipe:
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