Miso Sesame Dressing

Spoon lifting some sesame miso ginger dressing from a small bowl. The dressing has sesame seeds in it.

5 from 2 votes

Whip up this versatile Miso Sesame Dressing in minutes for a deliciously rich and tangy addition to salads, grain bowls, noodles, roasted veggies and more! This sauce can also be used as a dip, or marinade for tofu or tempeh.

Prep Time5

Total Time5

Course: Condiment

Cuisine: Asian

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

2 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp low-sodium soy sauce or tamari
1 tbsp sesame oil
1 tbsp maple syrup
3 tbsp water
2 cloves garlic grated or crushed
2 tsp fresh ginger grated
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
2-3 tbsp sesame seeds optional

Instructions

Add the miso paste, rice vinegar, soy sauce, tamari, sesame oil, maple syrup and water to a bowl or sealable container. Whisk or seal and shake until smooth and no clumps of miso remain.
Stir in the garlic and ginger.
Add the lemon juice and olive oil and whisk until fully emulsified. If you need to adjust the thickness, you can mix in additional 1-2 tbsp of water.
Taste and season with salt and pepper. Sprinkle with sesame seeds, if using.

Notes

Store the dressing in an airtight container in the refrigerator for up to one week. Shake or stir well before each use.

For spicy dressing, add up to 1 tbsp sriracha or chili garlic paste. Adjust sweetness by adding more or less maple syrup.

Makes approximately 2/3 cup or 5 servings of about 2 tbsp each.

Nutrition