This Miso Vinaigrette is just so quick and simple yet delivers big on wonderful umami flavour. Great on greens, roasted veg and as a marinade – take your greens and veggies to next-level deliciousness!
I’d describe our miso dressing as having a pleasant saltiness, with a unique combination of earthy and nutty flavors. It also has a subtle hint of sweetness. It’s so delicious you’ll want to make a double batch to keep on hand for your salads!
What is Miso Paste?
Miso is a traditional Japanese ingredient that’s not only delicious but also packed with nutrients and health benefits (full of vitamins, minerals and probiotics for gut health).
It’s made by fermenting soybeans, grains like rice or barley, salt, and koji (a type of mould). The fermentation process can last anywhere from a few weeks to several years.
There are two different types of miso light coloured miso which is light beige to yellow in colour and dark miso which is red, light brown to almost black in colour:
- Light miso is lighter and sweeter in flavour due to shorter fermentation time. It’s made with less soybean content and more grains, like white rice.
- Dark miso is fermented for longer for a stronger, and saltier flavour. It is made with a higher proportion of soybeans and salt for an intense complex flavour.
You Will Need
Step-by-Step Instructions
Add all the dressing ingredients to a glass jar.
Whisk to break up miso, this is important as you don’ want big clumps of miso in your dressing.
Give everything a good shake until everything is well combined and emulsified.
Taste your dressing and then balance the flavours, if you feel that it is too thick, then add some water if it is too tart for your liking then add a sweetener, prefer more heat, then add some mor chilli flakes.
Uses for Miso Vinaigrette?
- Salad Sensation:
Transform your greens by drizzling umami-rich miso vinaigrette over salads try it on salads with avocado, mixed greens, asparagus, and all the brassicas (broccoli, cauliflower, etc.). - Marinade Magic:
Marinate proteins like chicken, tofu, or fish with miso vinaigrette, the miso not only imparts depth but also helps tenderise the meat. Make sure you reduce the oil so it is a thicker sauce and not a running dressing. - Glorious Grains:
Upgrade your grain bowls and rice dishes by tossing them with miso vinaigrette, to add a layer of complexity. - Veggie Dip Delight:
Turn your raw or roasted vegetables into addictive snacks by serving them with miso vinaigrette as a dipping sauce instead of ordinary dips. - Noodle Nirvana:
Make your noodle dishes stand out on your dinner table by incorporating miso vinaigrette as a finishing touch to add depth and character.
Tips and Questions
What’s the Difference Between Seasoned and Regular Rice Vinegar?
Rice wine vinegar is made by fermenting the sugars in rice until it becomes acidic then adding sugar and salt.
Seasoned white rice vinegar is made either from sake or by adding sugar and salt to white rice vinegar, this makes it more flavourful and sweeter but it also means that it contains more calories than regular rice vinegar.
It’s an easy way to boost the sweet, salty, and tangy elements of your salads.
How Much Will This Recipe Make?
This recipe makes ⅔ cup of dressing (approximately 10 tablespoons) which is enough dressing for a salad that serves four people. The nutritional information has been calculated per tablespoon.
How Long Will It Keep?
This vinaigrette will keep for a week or so in your fridge, kept in a covered container (preferably glass).
What Diets is it Suitable For
Miso vinaigrette can be suitable for many diets provided that you check the product lables to ensure that it is suitable.
- For gluten-free use a miso paste made from gluten-free ingredients.
- For paleo and Whole30 use non-soy miso alternatives.
- For vegan ensure that the miso paste you use doesn’t contain any animal-derived ingredients.
- For keto, while traditional miso contains some carbs, the minimal amount used in a vinaigrette may be acceptable if it fits within daily carb limits.
We Have Used It On
Or Try It as an Alternative Dressing in These Salads:
Recipe Card
Ingredients
- ¼ cup MCT or neutral oil
- 3 table rice vinegar
- 2 tablespoon white miso paste
- 1 tbsps soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- Pinch chilli flakes Optional
Instructions
- Add all the dressing ingredients to a glass jar.
- Whisk to break up miso, this is important as you don't want big clumps of miso in your dressing.
- Give everything a good shake until everything is well combined and emulsified.
- Taste your dressing and then balance the flavours, add water to thin it out or a sweetener if it is too tart.
- Keep it in a covered container (preferably glass) and keep it in your fridge for a week or so.
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