Makes: 1 small jar
Prep time: 5-10 minutes
I was late to discover the culinary side of miso. I first learned about the fermented soybean in nutrition school but I never knew how to actually use it. Sure, you can make a well-known miso soup, but as it turns out, there's a whole other world of miso endeavors.
My first experiment with miso was last year when I tried making a 'healthier' caramel sauce - to my surprise, it was pretty tasty. More recently, I've been incorporating it into dressings (like this recipe) & concocting glazes to top-off roasted veggies. You can also use it to make mayo, mustard, or a marinade for your salmon or other proteins.
so, what's miso?
It's essentially fermented soybeans processed into a paste with salt, water, & a special ingredient called koji. Common in traditional Japanese dishes, miso can be found in red, yellow, brown, & white varieties, all with slightly unique tastes & purposes. Surprisingly, not all varieties come from JUST soy. In fact, that special ingredient (Koji) is either barley, rice, oats, additional soy, or another type of grain. This added ingredient, alongside fermentation time, determine which type of miso you'll end up with.
is miso gluten free?
Depends on the type. In this recipe, I use white miso, which is made from rice & soybeans, therefore, it's gluten-free! But other types like mugi miso come from barley & soy, so it's not. If gluten is a concern, be sure to check the label before you decide to purchase it.
the health benefits of miso
Maybe you've heard about the probiotics in miso, well, turns out it's a real thing. The fermentation process creates a colony of beneficial bacteria that help with our immune function & can support the gut microbiome in fighting leaky gut. Most people could greatly benefit from adding probiotics in their gut, but this is especially important if you're suffering with allergies food & seasonal), ulcerative colitis, & other digestive issues that cause annoying symptoms like constipation & diarrhea - miso just may be your friend!
Interestingly, miso has been shown to reduce blood pressure (big news considering salt can increase BP). It's believed that the sodium in miso responds differently than NaCl consumed in isolation. I can't forget to mention the nutrients in miso - we're talking vitamin K, phosphorus, manganese, B vitamins, & copper.
on to the recipe....
This dressing could not be any easier. The most amount of work you'll need to do is grate a knob of ginger (which believe me, is worth it). The combination of ginger, miso, sesame, & a hint of maple syrup is quite honestly perfection. Normally, I'd give a list of ways to tailor this recipe to your liking, but... to be frank, I wouldn't change a thing. Oh & bonus points because this is FODMAP friendly!
ingredients
3 Tbsp sesame oil
3 Tbsp extra virgin olive oil
2 Tbsp white miso paste
2 Tbsp apple cider vinegar
1 Tbsp coconut aminos
1 Tbsp maple syrup
2 tsp ginger, grated
steps
Measure to 2 Tbsp of miso paste and place in a small jar. Add the apple cider vinegar & mix together using a fork, just enough to break apart the miso.
Grate 2 teaspoons of ginger, place into the jar.
Add all of the remaining ingredients, seal with a lid & shake vigorously until well combined. The miso should be thoroughly mixed.
I hope you enjoy! Leave a comment, share with a friend, or tag me on Instagram if you make it - I'll reshare! :)
xo, Kenn