This Miso Dressing delights taste buds with its rich umami flavor that adds depth and complexity to salads, poke bowls, and veggies alike. Its versatility makes it a perfect complement to a variety of dishes, infusing them with a savory goodness that is out of this world!
Begin by heating the vegetable broth in a microwave-safe bowl for approximately 10-15 seconds and then add the miso paste. Heating the broth helps dissolve and break up the paste.
Whisk together well until there are no clumps. Be sure to add the miso paste AFTER heating the broth because some of the aromatic and nutritional benefits of miso can be damaged by cooking. I have included more information about this in the article above.
Next, add all of the other ingredients except the grated ginger–rice vinegar, maple syrup, and soy sauce and whisk well.
Grate the ginger, toss it in with the other ingredients, and stir with a spoon or whisk to incorporate well.
Time to taste test. If it’s too salty, add a little more veggie broth. Too tangy? Add another splash of maple syrup. Serve and enjoy on your favorite salads and veggie poke bowls!
Video
Notes
Substitutions & Tips
White miso paste gives this dressing the best mellow flavor, but red will also work.
Vinegar adds an acidic flavor, and I really like rice vinegar. Other options include apple cider, white balsamic, lemon juice, or lime juice.
Sweetener is needed to balance out the umami flavor of this dressing. While I use maple syrup to achieve this, other options might be honey, agave nectar, or date syrup.
Soy sauce has gluten in it, so to make this gluten-free, you’ll want to use tamari as a replacement.
Spice is one of my favorite things to add a little heat to all kinds of recipes, and srirach sauce is an excellent optional addition if you want to kick it up a notch.
I have included more detailed information and photos of the process in the article above that should be helpful.StorageFor optimal storage, transfer the dressing into an airtight container and refrigerate it, where it will remain fresh for 7-10 days. While it may actually last longer, I suggest preparing a fresh batch that will suffice for up to two uses, considering its simplicity to whip up.