Every miso dressing recipe I try is either too bland, too salty, or just somehow off, but this blend hit my taste buds just right. See my notes that follow the recipe for some tips on the ingredients used.
- ¼ Cup Mellow Miso (such as a mild white soy miso or a barley miso)
- ¼ Cup + 2 Teaspoons Rice Vinegar
- ¼ Cup Soy Sauce or Wheat-Free Tamari (for gluten-free, see below for a soy-free option)
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Sesame Oil
- ½ Teaspoon Ground Ginger Powder
- Place all ingredients in a bowl, and whisk until smooth. Alternately, you can place the ingredients in a blender and quickly puree until smooth.
Maple Syrup is such a precious commodity these days, so I rarely use more than a couple of tablespoons in a recipe, which is really all you need to get its full flavor benefit. Since you are using just a bit, don’t skimp, buy pure maple syrup, not imitation!
Miso is sold in the refrigerated section. It is readily available in natural food stores and Asian markets, but these days you can probably even locate it in the mega-marts. It will range in price, but I usually go for one of the less expensive versions for around $3 to $4 a tub. The one I used is soy-based, but for a similar taste, you can choose barley miso or chickpea miso, which is a bit sweeter.
Coconut Aminos from Coconut Secret is an amazing new substitute for soy sauce. It is completely soy-free, but mimics the traditional flavoring remarkably well. I have seen this product in natural food stores such as Whole Foods (along with a similar brand), but you can also purchase it online from shops like iHerb. – I shop on this site a lot, if you haven’t shopped there before, you can use my coupon code ALI029 at checkout for $5 off your first purchase. It isn’t cheap, but I think worth it for a splurge and if used in small quantities since soy sauce is just so awesome!