Miso Vinaigrette

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Miso, a rich paste made from fermented soybeans and often other grains, is a common ingredient in Japanese cooking. Lighter-colored misos are usually sweeter and more delicate. Miso is available in most natural foods stores and also in Asian markets. (more discussion about miso.) I love this vinaigrette as a dressing for ripe tomatoes and cucumbers or as a dip for crisp raw vegetables.


  • ½ cup seasoned rice vinegar
  • 2 teaspoons peeled and finely chopped fresh ginger
  • 1 tablespoon chopped fresh garlic
  • 4 tablespoons white (“shiro”) miso paste
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon packed palm or light brown sugar, or to taste
  • 2 tablespoons homemade chicken or vegetable stock or your favorite canned broth, or water
  • 2 tablespoons olive oil


Combine all the ingredients in a blender and blend until smooth. Store covered in the refrigerator for up to 3 days.