Miso Sesame Dressing combines the rich flavors of miso, nutty sesame oil, and fresh ginger and garlic. Use it as a miso salad dressing, a sauce for a noodle bowl, pour it on roasted vegetables, or even use it as a miso dipping sauce for spring rolls or grilled chicken. This recipe reminds us of the dressing at our favorite Japanese restaurant.
Table of contents
Recipe Highlights
- Ready in 5 minutes. We like that!
- Incredibly versatile. It works as a miso salad dressing, a noodle bowl sauce, a marinade, a dip for veggies or dumplings, or a drizzle for grain bowls. One dressing, endless uses.
- Made with real, simple ingredients. Nothing mysterious in this bottle. Just pantry staples and fresh aromatics.
- Keeps for a week. Make a batch on Sunday and you've got flavor all week long.
Recipe Ingredients
- White Miso Paste - This is the star of the show. White miso is made from fermented soybeans and has a mild, slightly sweet, and deeply savory flavor. It's less intense than red miso, which makes it perfect for dressings.
- Rice Vinegar - This brings the brightness and tang that keeps the dressing from tasting flat. Rice vinegar is mild and slightly sweet, which balances beautifully with the savory miso. Don't swap this for regular white vinegar, it's too harsh.
- Soy Sauce - Adds another layer of umami depth and a little extra saltiness. Low-sodium soy sauce works great here if you're watching your salt intake and since miso is already salty, using regular soy sauce can sometimes tip it over the edge. Taste as you go.
- Honey or Maple Syrup - You need just a touch of sweetness to balance everything out. Honey gives a floral, mild sweetness. Maple syrup gives a slightly deeper, richer note. Both work beautifully.
- Toasted Sesame Oil - This is where that deep, nutty flavor comes from. Do not substitute regular sesame oil or another oil here, it just isn't the same. Toasted sesame oil is bold and aromatic.
- Neutral Oil - Avocado oil is my first choice here, but vegetable oil works too. This just helps give the dressing a smooth, pourable consistency without overwhelming the toasted sesame.
- Tahini or Smooth Peanut Butter - This is the secret to that creamy, luscious texture. Tahini (ground sesame paste) keeps the flavor squarely in the miso sesame lane and adds richness without heaviness. Smooth peanut butter gives a slightly sweeter, nuttier result that is equally delicious. Peanut butter is my preference because I always have it on hand.
- Fresh Ginger - Fresh, grated ginger is recommended. It's bright, slightly spicy, and adds a warmth that you just can't get from a jar. Peel a small knob and grate it right into the bowl. It's technically optional, but I never skip it.
- Fresh Garlic - Same story as the ginger, please use fresh. A micro plane or fine grater works perfectly here and gives you a paste-like texture that blends right into the dressing.
- Warm Water - This is how you control the consistency. Miso paste is thick, and you'll need to thin the dressing down to something pourable. Start with 2 tablespoons and add more a little at a time until it's exactly where you want it. Warm water helps everything incorporate smoothly.
- Toasted Sesame Seeds - Totally optional, but they add a little texture and visual appeal. If you're using this as a miso salad dressing, a little sprinkle on top of the finished bowl is a nice touch.
How to Make Miso Dressing
Whisk the miso paste, rice vinegar, soy sauce, honey, sesame oil, neutral oil, tahini, ginger, and garlic together in a bowl until smooth.
Whisk in warm water a little at a time until the dressing reaches your preferred consistency.
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Taste and adjust if needed with a little extra vinegar for brightness or honey for sweetness.
Stir in sesame seeds if using and store in a sealed jar in the refrigerator for up to one week. Shake or stir before using.
How to use this dressing
- Classic green salad - Drizzle over mixed greens, shredded cabbage, sliced cucumber, and shredded carrots for an easy side dish.
- Noodle bowls - Toss with cold soba noodles, a handful of shredded chicken, sliced green onions, and cucumbers.
- Roasted vegetables - Drizzle over warm roasted broccoli, sweet potatoes, or Brussels sprouts. The heat of the vegetables wakes up all those flavors.
- Miso dipping sauce - Serve alongside spring rolls, dumplings, grilled chicken skewers, or even fresh veggies for dipping. It is absolutely addictive.
- Marinade - Use it as a quick marinade for salmon, chicken thighs, or tofu before cooking.
Other recipes you might like
Absolutely. If you like, you can make it a little thicker by using less water. It's wonderful with spring rolls, dumplings, and fresh vegetables.
Yes, easily. It stores well and gives you plenty to use in a variety of ways throughout the week.
Most well stocked grocery stores carry it in the refrigerated section, often near tofu or in the international foods aisle. Asian grocery stores will also carry it.
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Complete Recipe
Miso Sesame Dressing
Ingredients
- 3 tablespoons White Miso Paste
- 2 tablespoons Rice Vinegar
- 1 tablespoon Soy Sauce
- 1 tablespoon Honey or maple syrup
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Avocado Oil or vegetable oil
- 1 tablespoon Smooth Peanut Butter or tahini
- 1 teaspoon Fresh Ginger grated
- 1 small Garlic Clove finely grated
- 2 - 4 tablespoon Warm Water as needed
- 1 teaspoon Toasted Sesame Seeds optional
Instructions
- Whisk together the miso paste, rice vinegar, soy sauce, honey, toasted sesame oil, neutral oil, tahini, ginger, and garlic in a bowl until smooth.
- Whisk in warm water a little at a time until the dressing reaches your preferred consistency.
- Taste and adjust. Add a little extra vinegar for brightness or honey for sweetness as needed.
- Stir in sesame seeds if using.
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