Miso Ginger Dressing
White miso and fresh ginger make this dressing what it is. Whisk in rice vinegar, honey, toasted sesame and neutral oil, and it's ready in 10 minutes for 6.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 15 g
- 45 ml
- 15 ml
- 15 ml
- 15 ml
- 60 ml
- 30 ml
- 5 g
Process
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In a small bowl, combine 60 g white miso, 15 g finely grated fresh ginger, 45 ml rice vinegar, 15 ml soy sauce and 15 ml honey. Whisk with a fork until the miso is fully dissolved and no lumps remain.
Slowly drizzle in 15 ml toasted sesame oil and 60 ml neutral oil while whisking constantly. The mixture will thicken and turn glossy.
Whisk in 30 ml cold water, one tablespoon at a time, until the dressing pours easily but still coats the back of a spoon.
Taste and adjust: add a little more rice vinegar for brightness or a pinch of honey if it tastes too sharp. Stir in 5 g toasted sesame seeds if using.
Use immediately or transfer to a jar and refrigerate. Shake well before each use, as the dressing separates naturally.
Kitchen notes
Kitchen notes
- The most common mistake is adding the oils too fast, which makes the dressing break and look greasy. Add them in a thin stream while whisking, and if it does split, whisk in 1 tsp cold water to bring it back together.
- Grate the ginger on a Microplane or the finest side of a box grater so no fibrous strands end up in the dressing. If you only have a knife, mince it very finely and press it with the side of the blade.
- Miso pastes vary in saltiness. Start with the stated amount, then taste before adding any extra soy sauce, or the dressing can turn too salty.
- The dressing thickens in the fridge because the sesame oil solidifies. Let it sit at room temperature for 10 minutes and shake well before serving.
Substitutions
- white miso→yellow miso (slightly stronger, use 50 g) or chickpea miso for a soy-free version
- rice vinegar→apple cider vinegar or white wine vinegar (use 40 ml)
- honey→maple syrup or agave syrup for a vegan dressing
- neutral oil→light olive oil (milder flavor) or avocado oil
- soy sauce→tamari for a gluten-free dressing
Storage & reheating
Store in a clean glass jar with a tight lid in the refrigerator for up to 7 days. The oil will separate and the sesame oil may solidify; let the jar stand at room temperature for 10 minutes, then shake vigorously before using. Do not freeze, as the emulsion will break and the texture becomes grainy. Discard if it smells sour or develops an off odor.
FAQ
The questions we get asked most
Why did my miso ginger dressing turn out lumpy?
Miso paste does not dissolve in oil, so it must be broken down in the liquid ingredients first. Whisk the miso with the rice vinegar, soy sauce and honey until completely smooth before adding any oil. If lumps remain, press them against the side of the bowl with the back of a spoon or blend the dressing for 10 seconds.
Can I make this dressing ahead of time?
Yes, it actually tastes better after 30 minutes as the ginger and miso meld. Make it up to 7 days ahead and keep it in a lidded jar in the fridge. Shake well before each use, since it separates on standing.
My dressing tastes too salty. How can I fix it?
Miso and soy sauce are both salty, so the fix is to dilute rather than add more acid. Whisk in 1 to 2 tbsp cold water or a spoonful of plain yogurt or tahini to soften the saltiness. Next time, reduce the soy sauce to 1 tsp or use a lower-sodium miso.
Can I use this dressing as a marinade or dipping sauce?
Yes. It works as a marinade for chicken, salmon or tofu; marinate for 30 minutes to 2 hours in the fridge, then grill or pan-sear. As a dipping sauce, serve it with steamed dumplings, blanched vegetables or cold noodles. For a thicker dip, omit the 30 ml water.
How do I make this dressing vegan?
Replace the honey with an equal amount of maple syrup or agave syrup. Check that your miso is vegan, since some brands use dashi (fish stock) in their paste. Soy sauce, rice vinegar, ginger and sesame oil are all plant-based.
Why did the oil separate from the rest of the dressing?
Separation is normal for a simple whisked vinaigrette and not a sign of failure. It happens because there is no emulsifier like mustard or lecithin. Shake the jar hard for 10 seconds before pouring, or whisk in 1 tsp Dijon mustard to help it hold together longer.
Can I use this dressing on hot food?
Yes, but add it off the heat. Drizzle it over roasted vegetables, rice bowls or grilled meat after cooking, because direct high heat can make the miso taste bitter and thin out the dressing. It is best at room temperature or slightly warm.
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