A quick and easy dressing to make and store in the fridge for when you want to make simple ingredients taste amazing! Perfect for salads, grilled veggies, pan-fried tofu, noodle, Buddha or rice bowls.
- ¼ cup / 68g white miso paste*
- 2 tablespoons rice wine vinegar* (unseasoned)
- ⅓ cup / 75ml toasted sesame oil*
- 3 tablespoons maple syrup
- 2 tablespoons toasted sesame seeds
- ¼ teaspoon cracked black pepper
- ¼ teaspoon ground ginger
Add all the ingredients to a small mixing bowl and whisk until fully combined. Alternatively, you can use a small food processor or blender and process until smooth. If you use this method, stir in the sesame seeds at the end.
Miso: We used the white shiro miso variety. You can also use awase miso which is a mix of red and white.
Vinegar: Apple cider vinegar can be substituted with rice wine vinegar.
Sesame oil: If you find toasted sesame oil a little too strong, you can use half toasted and half plain sesame oil.
Storing: Will keep an airtight bottle or container in the fridge for up to 3 weeks.
Soy-free: Use chickpea miso for a soy-free dressing.
This dressing is not ideal for serving hot. It’s best used as a dressing instead of cooking it in your food.
- Diet: Vegan