Miso and Fresh Ginger Dressing
Prep time: 
Total time: 
Serves: 270g

Store in a glass container in the fridge

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).
  • 30g fresh ginger, peeled weight, chopped in chunks
  • 30g maple syrup (or honey)
  • 30g miso of choice
  • 30g lemon juice
  • 30g white wine vinegar (or apple cider vinegar)
  • 30g soy sauce (or tamari)
  • 40g hulled tahini, or 100% peanut butter (I love both options)
  • 60g extra virgin olive oil
  1. Place all the ingredients into TM bowl and blend 10 seconds / speed 10
  2. Scrape around bowl and blend again for 10 seconds / speed 9 (speed is reduced just a touch)
  3. Scrape around bowl
  4. Pour sauce into a glass container and store in the fridge where it will keep for at least two weeks (if not more)
  5. Use as desired
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/miso-fresh-ginger-dressing/