Red Miso Dressing

This posting has been prompted by my new friend, Maggie Lam, who wanted to get some information for a red miso dipping sauce.
Although this particular recipe is more a dressing than anything else, it could be used as a dipping sauce if you mixed in fresh cream. Th cream will solidify when combined with oil.
Unfortunately it will not qualify as a vegan recipe.
I wonder if soy milk cream exists!

INGREDIENTS:: for 60 ml/cc of dressing

-Red miso: 1.5 tablespoons
-Soy sauce: 1/2 tablespoon
-Rice vinegar: 1.5 tablespoons
-Sugar: 1 tablespoon
-Salad oil of your choice: 3 tablespoons
-Ground sesame seeds: 1.5 tablespoons
-Freshly grated ginger: a little
-Freshly grated garlic: a little

RECIPE:

-First mix miso, soy sauce, sugar, ground sesame, grated ginger and garlic until you obtain a smooth mixture. Add oil and rice vinegar and stir well.

-Serve it onfresh vegetables and tofu salad!

-Great for taste and look on freshly boiled or steamed vegetables!

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6 thoughts on “Red Miso Dressing”

  1. Hey, nearly made this tonight (meaning I didn’t quite follow the proportions. I had most everything but got lazy and used garlic powder (twenty lashes with a wet noodle, I know) and I’m not sure your ground sesame seeds was the same as the sesame paste I bought at our local Asian market–BUT the flavor was fantastic! It was a bit thick to use as a salad dressing so I might thin the leftovers out tomorrow with some more oil and vinegar. But really, quite delicious! I’ve been playing with miso and this was fun. (The miso and lemon marinated chicken thighs I did the other day were fantastic!)

    Keep up the great work. Always enjoy your posts!

    Ellen

    Like

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