Who 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!
- 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.