Miso Dressings!

Mar 14 2014 by Madelief Becherer  |  2 comments

DSCF6468Who doesn’t like dressing? It brings pizazz to whatever you’re eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy sauce. If you don’t have a blender, make them in a jar or container with a lid that seals well and first mix with chopsticks, fork or whisk and then give it a good shake. Give them another good shake before using if the ingredients have separated to remix the ingredients.

When I make dressings I like to make them in a wide mouth mason jar and use my immersion blender. The jar has some measurements on it so I can estimate and don’t have to fool around with measuring cups and the mouth is wide enough I can just stick the blender in for a minute and then be done! Easy is my preferred method.

I love using miso in dressings because it gives the dressing a creamy texture without adding a nut butter or other thickener. It also adds more depth in flavor than using salt or even soy sauce in a dressing. And lastly, it makes the dressing more salty tasting without actually being really salty!

Here are a few of my favorite miso dressings and what I use them for.

Basic Sweet White Miso Dressing

  • 4 Tbsp Rhapsody Sweet White Miso
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tbsp Rice Vinegar
  • 1/4 cup Water
  • 1/2 Tbsp crushed Garlic (optional)

Place all ingredients in a jar or blender and mix well.

This is a nice base recipe that you can adjust and form to your liking. Add garlic, ginger, basil, dill, cumin, or whatever flavors you like. This is a great dressing for kids to dip veggies in (I’m thinking blanched broccoli in particular), but maybe reduce the miso so it’s a little more mild.  Great on green salads, pasta dishes and especially in stir-fry’s.

Tahini Miso dressing

  • 1/2 cup Rhapsody Sweet White Miso
  • 1/4 cups Tahini
  • 1/4 cups Water
  • 1 Tbsp Lemon (optional)

Combine all ingredients in a blender or mason jar and blend or shake the jar well. After it sets for a while it can get pretty thick. Just add a tablespoon of water at a time to get the consistency you desire. Great for on green salads, pasta salads,  baked on squash (winter or summer squashes), used as a dip for raw veggies, used as a spread on sandwiches (especially with sauerkraut!) and whatever else you like with tahini!

Red Miso Maple Vinaigrette

  • 1/2 cup Rhapsody Mellow Red Miso
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Maple Syrup

Place all ingredients in blender or jar and mix well. This is one of my favorite dressings. Simple to make, simple ingredients and a touch of maple sweetness. I use this dressing for just about everything. When using it on noodles or rice I usually add a little extra miso as the rice and noodles absorb a little more. This dressing is excellent for baked tempeh. Place a thin layer of dressing in a baking dish, layer with thin slices of tempeh, cover with a layer of dressing, let sit for a few hours or overnight and then bake at 350 degrees until browned. Delicious!

Sesame Sweet White Miso Dressing

  • 1/2 cup Rhapsody Sweet White Miso
  • 3 Tbsp Apple Cider Vinegar
  • 1/4 cup Sunflower or Extra Virgin Olive Oil
  • 1/4 cup Water
  • 2-3 Tbsp cup Sesame Seeds, toasted
  • 2 Tbsp Toasted Sesame Oil

Wash (it is even better to soak them overnight) and then toast sesame seeds and set aside. Combine all ingredients except the sesame seeds and blend well. Add sesame seeds and blend for a few seconds (or keep shaking!). Serve on green salads, pasta salads, rice salads, or blanched broccoli, green beans or other blanched green vegetables. Quickly blanching 1 floret of broccoli (cut into bite sized pieces), 1/2 medium sized carrot (cut at an angle in 1/4 inch thick slices), and 2 leaves of Chinese cabbage (cut in 1/2 inch stripes against the grain of the leaf) and tossing with this dressing makes a nice and quick vegetable dish.

Ginger Miso Dressing

  • 2 Tbsp Rhapsody Mellow Red Miso
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Rice Vinegar
  • 1 Tbsp Brown Rice Syrup
  • 2 Tbsp freshly grated Ginger

Combine all ingredients except the ginger and blend or mix well. Take the ginger and squeeze out the juice and add this to the dressing and mix again. This dressing is great for when you want that extra spice kick. Because you only use the juice the ginger flavor is strong without the texture. Initially you don’t taste it so much, but it gives a powerful kick shortly after. Reduce or increase the amount of ginger to taste. I love using this for stir fry’s or eliminating the oil and using for a tempura or eggroll sauce.

Mellow Red Miso Peanut Sauce

  • 1/2 cup Rhapsody Mellow Red Miso
  • 1/4 cup Extra Virgin Olive Oil or Sunflower Oil
  • 1/2 cup Peanut Butter
  • 1/2 cup Water
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Maple Syrup

Combine all ingredients and blend. Add more water if it gets too thick. Using crunchy peanut butter and adding it after blending the rest well gives the sauce a little of that nutty texture. This sauce is especially nice in noodle dishes and vegetable dishes. Just think Cold Peanut Noodles!

Dressing Notes:

The ingredients that I used are easily interchangeable utilizing what you have on hand. Organic Sesame Oil and Organic Extra Virgin Olive Oil are my preference for oils. I do use Organic High Oleic Sunflower as well. Other than the few tablespoons of Toasted Sesame Oil in the Sesame Sweet White Miso Dressing, all other oils called for can be changed. This goes for vinegars as well. I use mostly Organic Rice Vinegar and Organic Apple Cider Vinegar, but again, use whatever you have. Balsamic Vinegar will make your dressing a little darker in color, and I think it adds a little bit of a chalky texture to the dressing. But if you don’t mind, use it if you’ve got it!

Play around with the flavors and ingredients. The base of a well rounded dressing is to use something salty (miso, tamari, salt), something fatty (olive oil, tahini, nut butters, sesame oil, avocado), something sour (vinegar, lemons) and something sweet (rice syrup, maple syrup, honey). Once you have all these present just add a little of each until your desired flavor is achieved! Then add extras to it to obtain the flavors you are looking for.

Good luck, have fun and happy eating!

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2 comments on ... Miso Dressings!

  1. Total recipe giveaways! Thank you for sharing so many simple ways to make delicious dressings. I know already which one is my fave :)

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