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!
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.
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!