Asian Miso salad dressing is a versatile dressing that can be made in less than 10 minutes and does not require any cooking. This dressing can be used on a variety of salads and not just salads with greens but on a noodle salad as well.
If you’re looking for a way to add some flavor and freshness to your salad, this Asian Miso dressing might be just what you need. It is a perfect blend of salty, sweet, tangy, and umami flavors, perfect for drizzling over crisp greens and vegetables.
And the best part? It comes together in minutes, with absolutely no cooking involved. That’s right, just whisk everything together and you’re good to go!
Just a few simple steps and you’ll have a restaurant-quality dressing ready to elevate your salads. You will never go back to pre-bottled dressings loaded with preservatives; this homemade version is fresh, flavorful, and ready in minutes.
My inspiration to make this dressing
We first ate this miso dressing at one of the Japanese Hibachi restaurants in New York. Being vegetarians, we didn’t have much to eat at this restaurant and then they started a Thai fusion menu. So we went there to eat Thai food. They served this tiny salad with an awesome dressing with our dinner and right then and there I fell in love with it.
Unlike traditional salad dressings, Asian-style dressings are often light and refreshing, making them perfect for summer salads or for those who want to avoid heavy, creamy dressings. Try it on this summer barley cucumber salad or this farro salad .
This recipe is completely customizable to your liking. For example, if you prefer your dressing to be more savory than sweet, you can adjust the amount of soy sauce or rice vinegar in the recipe.
Similarly, if you like your dressings to be spicier, you can add more chili flakes or even a splash of hot sauce. The possibilities are endless, and experimenting with different flavor combinations is all part of the fun.
Ingredients and substitutes
Miso Paste - This is the key ingredient of this salad dressing. Miso is a fermented soybean paste that imparts a unique umami flavor. There are three different types of miso paste available in the market. Mild white miso, yellow medium miso, and darker, more intense red miso. White miso or yellow miso is a good starting point for this dressing.
Soy Sauce - This is yet another important ingredient of the dressing providing a salty and savory base. Use naturally brewed soy sauce for the richest flavor. Lower-sodium versions are readily available for those mindful of their salt intake.
Garlic - Adds a pungent and aromatic kick. Use fresh garlic cloves for the best flavor.
Ginger - This is yet another major flavor ingredient in this Asian-flavored salad dressing that makes it unique from other dressings. Freshly grated ginger is ideal for the freshest, most vibrant flavor.
Lemon Juice - The acidity from the lemon brightens the dressing and balances the richness of the other ingredients. Freshly squeezed lemon juice is always the best choice.
Rice Wine Vinegar - Adds another layer of mild acidity and slightly sweet flavor, different from the sharpness of lemon juice.
Mustard - A small amount of mustard acts as an emulsifier, helping to bind the dressing together. I have used Dijon mustard, honey mustard, and even mustard powder at various times and they all work well. Not a fan of mustard? skip it.
Honey - This adds a touch of sweetness that balances the salty and acidic elements. We can use maple syrup if making the miso dressing vegan.
Sesame Oil - A crucial ingredient that lends a distinct nutty aroma and flavor. Use toasted sesame oil for the best results.
Olive Oil - Forms the body of the dressing and helps to emulsify the ingredients. Use a good quality olive oil for the best texture and flavor.
Black Pepper - We can use just the black pepper or use it in combination with crushed red pepper for more heat.
Step-by-step process
Combine - Add all the ingredients to a blender jar and blend. You will notice that the dressing starts to thicken and also become lighter in color. Id using grated ginger and minced garlic, we can simply combine all of the ingredients in a bowl. Then, whisk vigorously until everything is well combined and emulsified.
Taste and Adjust - Give the dressing a taste and adjust the seasonings to your liking. Check for salt and sweetness and adjust the ingredients by adding a bit more soy sauce or honey (maple syrup) until the miso dressing tastes just how you like it.
Serve and Enjoy - Serve the dressing with your choice of salad. Store the finished dressing in a sealed container in the refrigerator for up to a week . The flavors may meld and deepen over time, making it even more delicious. Shake well before each use.
And if you fall in love with the Miso flavor, then you have to make this Miso soup recipe . Loaded with tofu bits and greens, this vegetarian miso soup is perfect for the chilly weather (or any weather).
Salad ideas to use this miso dressing
- Simple garden salad
- Barley cucumber summer salad
- Farro salad
- Bulgur salad
- Asian pasta salad
Expert Tips
- Play around with the flavors of different kinds of miso and see what works for you. The white miso is much lighter in flavor and the dark miso has a strong flavor. I like to use the yellow miso which is in between.
- Using honey or maple syrup as a sweetener is again a personal preference. If you don’t like sweet dressing, skip the sweetener.
- I like using a blender to mix everything. This way the dressing is smooth and creamy. If you don’t want to use a blender, you could whisk vigorously.
- This recipe for the Japanese Miso salad dressing is very adaptable to suit each one’s taste. So taste as you are making and adjust.
- If you noticed, I have not mentioned salt as an ingredient. It is because soy sauce and miso have quite a bit of salt and you won’t be needing any extra.
Rice vinegar gives the miso dressing an authentic Asian flavor. You can swap with apple cider vinegar or white wine vinegar, but be ready to see a change in flavor.
If the dressing is thick, add a touch more of rice vinegar and if that does not help much, add just a teaspoon of water at a time and mix. If it’s too thin/watery, that could be a harder issue. We could add a little more miso, but it could change the flavor and make the dressing more strong. To avoid this, make sure to blend/emulsify the dressing properly.
This Asian miso salad dressing is vegan, except for the honey. Swap it with maple syrup or sugar and we have a complete vegan dressing.
More salad recipes with homemade dressing
- French Green Lentil Salad with Balsamic Vinegar Dressing
- Roasted Pepper Pasta Salad with Simple Vinaigrette
- Mediterranean Chickpea Salad
- Pasta Salad with Sun Dried Tomatoes
Recipe
Equipment
- ▢ 1 Blender
- ▢ 1 bowl
- ▢ 1 whisk
Ingredients
- ▢ 2 Tablespoon Miso paste I used yellow miso
- ▢ ¼ cup Soy Sauce
- ▢ 2 cloves Garlic
- ▢ 3 Tablespoon Ginger grated
- ▢ 1 lemon Lemon juice
- ▢ 1 Tablespoon Rice wine vinegar
- ▢ 1 Tablespoon Mustard honey mustard or dijon mustard
- ▢ 2 teaspoon Honey
- ▢ 1 teaspoon Sugar
- ▢ ½ teaspoon Black pepper
- ▢ 1 teaspoon Sesame oil
- ▢ ¼ cup Olive oil
Instructions
- Combine - Add all the ingredients to a blender jar and blend. You will notice that the dressing starts to thicken and also become lighter in color. Id using grated ginger and minced garlic, we can simply combine all of the ingredients in a bowl. Then, whisk vigorously until everything is well combined and emulsified.
- Taste and Adjust - Give the dressing a taste and adjust the seasonings to your liking. Check for salt and sweetness and adjust the ingredients by adding a bit more soy sauce or honey (maple syrup) until the miso dressing tastes just how you like it.
- Serve and Enjoy - Serve the dressing with your choice of salad. Store the finished dressing in a sealed container in the refrigerator for up to a week. The flavors may meld and deepen over time, making it even more delicious. Shake well before each use
Notes
- Play around with the flavors of different kinds of miso and see what works for you. The white miso is much lighter in flavor and the dark miso has a strong flavor. I like to use the yellow miso which is in between.
- Using honey or maple syrup as a sweetener is again a personal preference. If you don’t like sweet dressing, skip the sweetener.
- I like using a blender to mix everything. This way the dressing is smooth and creamy. If you don’t want to use a blender, you could whisk vigorously.
- This recipe for the Japanese Miso salad dressing is very adaptable to suit each one’s taste. So taste as you are making and adjust.
- If you noticed, I have not mentioned salt as an ingredient. It is because soy sauce and miso have quite a bit of salt and you won’t be needing any extra.
Nutrition
More Salad dressing
Asian Miso Salad Dressing
Equipment
- 1 Blender
- 1 bowl
- 1 whisk
Ingredients
- 2 Tablespoon Miso paste I used yellow miso
- ¼ cup Soy Sauce
- 2 cloves Garlic
- 3 Tablespoon Ginger grated
- 1 lemon Lemon juice
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Mustard honey mustard or dijon mustard
- 2 teaspoon Honey
- 1 teaspoon Sugar
- ½ teaspoon Black pepper
- 1 teaspoon Sesame oil
- ¼ cup Olive oil
Instructions
- Combine - Add all the ingredients to a blender jar and blend. You will notice that the dressing starts to thicken and also become lighter in color. Id using grated ginger and minced garlic, we can simply combine all of the ingredients in a bowl. Then, whisk vigorously until everything is well combined and emulsified.
- Taste and Adjust - Give the dressing a taste and adjust the seasonings to your liking. Check for salt and sweetness and adjust the ingredients by adding a bit more soy sauce or honey (maple syrup) until the miso dressing tastes just how you like it.
- Serve and Enjoy - Serve the dressing with your choice of salad. Store the finished dressing in a sealed container in the refrigerator for up to a week. The flavors may meld and deepen over time, making it even more delicious. Shake well before each use
Notes
- Play around with the flavors of different kinds of miso and see what works for you. The white miso is much lighter in flavor and the dark miso has a strong flavor. I like to use the yellow miso which is in between.
- Using honey or maple syrup as a sweetener is again a personal preference. If you don’t like sweet dressing, skip the sweetener.
- I like using a blender to mix everything. This way the dressing is smooth and creamy. If you don’t want to use a blender, you could whisk vigorously.
- This recipe for the Japanese Miso salad dressing is very adaptable to suit each one’s taste. So taste as you are making and adjust.
- If you noticed, I have not mentioned salt as an ingredient. It is because soy sauce and miso have quite a bit of salt and you won’t be needing any extra.
