This dressing is easy to make in a blender or by hand. You will love it. It is great to use on all sorts of salads and with noodles.
Miso is a paste made from fermented soy beans making it an enzyme rich food loaded with beneficial bacteria that is good for your gut. It has all 9 of the essential amino acids making it a complete protein and is high in antioxidants. Purchase only unpasteurized miso in the refrigerated section of the grocery store. If miso has been heated, it loses most of its vital benefits. If using miso paste in a soup, stir it into the hot broth immediately before serving. Never allow it to boil in the broth.
To see a video of this dressing being made see the recipe for Cold Soba Noodle Salad.
| Miso Dressing | |
| Makes a little over 1 cup of dressing | |
| 1/4 cup | mellow white miso |
| 2 tablespoons | brown rice vinegar |
| 2 tablespoons | toasted sesame oil |
| 2 tablespoons | tamari low sodium soy sauce |
| 2 tablespoons | mirin cooking wine |
| 1 teaspoon | agave nectar or brown rice syrup |
| 2 tablespoons | grape seed or canola oil |
| 1/4 cup | sweet onion, finely chopped (optional) |
| sea salt | |
| freshly ground black pepper | |
| Combine all of the ingredients except the onion, salt and pepper in the bowl of a food processor fitted with a metal blade or a blender. Process the ingredients until smooth. While the machine is running, slowly add the oil and blend well. Season with salt and pepper to taste if necessary. | |
| Stir in the prepared onion. | |
| Use immediately or keep refrigerated for up to a week. | |