Use whatever miso you like in this recipe, but remember that the richer it is (deeper in colour), the more intense flavour you will get. It is also very salty so I haven't added any extra salt to this sauce.

You can buy miso from Asian stores, but many health food stores carry an organic range (if that is your preference), and some supermarkets are now stocking miso in their Asian sections (Deb bought hers from her local Coles).

The recipe below is the version I like the best with the other options in brackets, and even Deb agreed that it was a little more mellow (which is a good thing because I used a dark miso which is full flavoured).

Whilst you can definitely make this sauce without a blender, using the Thermomix at such a high speed allows the fresh ginger and other ingredients to fully emulsify creating a lovely smooth finish.

This sauce is delicious served as a dip for veggies on a platter, drizzled over any kind of salad, baked veggies, noodles or rice, and beef and chicken dishes (the last picture in this post is the dressing drizzled over chicken and veggies that I had last week).