Miso ginger dressing
by Miso ginger dressing is a vibrant, tangy, and zesty delight that’s ready in just 5 minutes! Its deeply umami flavor makes it more than a dressing. This vegan, gluten-free recipe also offers soy-free options, making it perfect for everyone.
It not only pairs beautifully with our Napa cabbage slaw but also many more! Trust me, it will become your favorite go-to for transforming simple meals into spectacular ones.
Ingredients
This miso salad dressing takes just 5 minutes to make, but it’s packed with zesty, refreshing flavors and a deep, savory umami taste. Here are what you need:
- Ginger: Adds a spicy, zesty kick that brightens up the dressing and complements the umami of miso.
- White Miso or Yellow Miso Paste: Provides a deep, savory umami flavor that is the backbone of the dressing; chickpea miso can be used for a soy-free alternative.
- Soy Sauce or Coconut Aminos: Enhances the umami depth; coconut aminos offer a soy-free and slightly sweeter alternative.
- Rice Vinegar: Introduces a mild acidity that balances the sweetness and richness of the other ingredients.
- Maple Syrup: Adds a touch of sweetness to counteract the saltiness of the miso and soy sauce.
- Toasted Sesame Oil: Imparts a rich, nutty flavor and aroma, adding complexity to the dressing.
- Avocado Oil or Neutral Flavored Oil: Used to help emulsify the dressing while adding a smooth, creamy texture without overpowering the other flavors.
Miso Paste Storage Tip: Depending on the type, miso paste can stay good for up to a year in the fridge if kept in an airtight container. Always check the expiration date and look for signs of spoilage before using.
Substitutions and variations
- No sweetener: Add a touch of orange or blood orange juice to taste.
- Substitute rice vinegar: Add 1-2 teaspoons of lime juice or lemon juice, then balance with sweetener to taste.
- What not to use: I do not recommend using red miso paste for this dressing because red miso is extra fermented and the flavor might be overpowering. Same goes with olive oil.
How to make miso ginger dressing
Now that you know what goes into our miso vinaigrette, let’s put it all together. Follow these simple steps to whip up a flavorful dressing that’s perfect for drizzling over your favorite dishes.
- Combine Liquids and Ginger: In a large measuring cup with a spout, mix together the soy sauce, rice vinegar, maple syrup, and grated ginger.
- Add Miso Paste: Stir in the miso paste. Use the mixed liquids to help dissolve the miso.
- Emulsify with Oils: Gradually drizzle in the sesame oil and avocado oil while continuously whisking to create a smooth, emulsified dressing.
- Store and Refresh: Pour the dressing into an airtight jar and refrigerate. Use within one week for the freshest flavor. Note that the oil may separate from the ginger over time; simply shake well before each use to recombine the ingredients.
How to use ginger miso dressing
This dressing is ideal whenever you need an instant flavor boost or for dishes that require a zesty, bright flavor to cut through richness and cleanse the palate. Here are some ideas to get the most out of this delicious miso sauce:
Noodle Sauce:
- Thin this dressing with a little water to make a perfect sauce for noodles. It’s great with rice noodles, kelp noodles (low carb), and thin wheat noodles.
Dipping Sauce:
- Make any meat dish more exciting by using this dressing as a dipping sauce. It pairs wonderfully with grilled chicken drumsticks, beef, pork, and beef wonton.
Seasoning:
- Elevate your meals with a splash of this dressing. It adds a delightful touch to poke bowls, steamed bok choy, Air fryer frozen salmon, and Air fryer frozen shrimp.
Tip: Miso Ginger Salad Dressing doubles as a fantastic marinade for salmon and chicken, thanks to the miso that tenderizes and flavors the meat. Just marinate your protein in the dressing for at least 30 minutes, or overnight for deeper flavor, before cooking.
Umami Tips
- Whisk Continuously: When adding the oils, whisk continuously to create a smooth and well-emulsified dressing. This prevents the oils from separating and ensures a creamy texture.
- Dissolve the Miso Properly: Make sure to dissolve the miso paste thoroughly in the liquid ingredients before adding the oils. This step is crucial for a smooth dressing without lumps.
- Fresh Ingredients Matter: Use fresh ginger for the best zesty flavor. Older ginger may be drier and less flavorful, which can affect the overall taste of your dressing.
- Experiment with Substitutions: Don’t hesitate to substitute ingredients based on what’s available or to suit dietary needs. For example, coconut aminos can be a great soy-free alternative to soy sauce, and chickpea miso for a soy-free miso paste.
- Store Correctly: Remember that the dressing can separate in the fridge. Always shake it well before using it to ensure all the flavors are well combined.
More Asian salad dressing recipes
If you loved this creamy miso dressing, you might also enjoy these delightful dressings and sauces. Each offers unique flavors that can transform simple dishes into extraordinary meals:
- Thai Peanut Sauce: An authentic Thai sauce that’s nutty, creamy, and tangy, perfect for dipping or drizzling.
- Carrot Ginger Salad Dressing: A popular choice in Japanese restaurants, this dressing brings a bright, zesty flavor to any salad.
- Roasted Sesame Dressing: Inspired by the famous Kewpie dressing, this option is creamy, nutty, and rich, ideal for elevating salads and vegetables.
Miso ginger dressing recipe
Video
Ingredients
- 0.3 oz ginger, grated
- 4 tbsp white miso paste or yellow miso, chickpea miso for soy-free
- 1 tsp soy sauce, or coconut aminos
- 5 tbsp rice vinegar
- 1.5-2 tsp maple syrup
- 1 tbsp toasted sesame oil
- 4 tbsp avocado oil, or neutral flavored oil
Instructions
- In a large measuring cup with a spout, add the ingredients from soy sauce to ginger. Give it a stir then add the miso paste. Stir and use the liquid in the cup to help dissolve the miso.
- Slowly drizzle in the sesame oil and the avocado oil while whisking at the same time to emulsify the dressing.
- You can serve this dressing right away at room temperature or chill it in the fridge for a few hours. Store the extra in the fridge in an airtight jar. For the freshest flavor, best use in 1 week. Shake well before using.
Notes
- When making the dressing, add all the liquid first then add the miso paste. Use the liquid in the bowl to stir and dissolve the miso before whisking in sesame oil and avocado oil to emulsify.
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