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You are here: Home / Recipes / Miso and Fresh Ginger Dressing

Miso and Fresh Ginger Dressing

25/04/2017 by madhatmedia Leave a Comment

I love my sauces!!!!!  So when a dear friend (that’s you Deb!), says she has a sauce recipe for me that I am going to love – particularly when it has miso in it – I am all “ears”!  Deb has been making this dressing for some time and can’t remember where she got the inspiration from … but it is certainly delicious.

Miso is a fabulous ingredient … it is a fermented soybean paste rich in beneficial bacteria that is gut friendly (so a tick for many people!), and once opened keeps for a long time in the fridge where it will continue to mature slowly … for those that are still venturing into using “miso” as an ingredient this post (see here) will help to demystify it somewhat.

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).

When Deb gave me the recipe I decided to have a little fiddle as I know some people can’t eat honey (so sad!) … and whilst I was at it I decided to continue to play with some of the other ingredients too so that there were a few options available depending on people’s preferences.

I have made this dressing using tahini as well as 100% peanut butter, white wine vinegar as well as apple cider vinegar, maple syrup as well as honey, soy sauce as well as tamari, and love all the variations.  The recipe below however 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).

We are loving this sauce … hope you do too!  Thanks Deb!

All the ingredients in the ™ bowl …
… and blended twice at high speed for a total of 20 seconds …
… to create a lovely smooth texture … mix makes just over a cup

Store in a glass container in the fridge
Simple ingredients used …
… to create a sauce that has so many uses … here is it served over chicken and veggies which absolutely lifted the dish!

 

Miso and Fresh Ginger Dressing
 
Save Print
Prep time
5 mins
Total time
5 mins
 

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).
Author: Gina @ The Passionate Pantry
Serves: 270g
Ingredients
  • 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
Instructions
  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
3.5.3208

 

 

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Filed Under: Dairy Free, Gluten Free, Meals and Courses, Nut Free, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Vegan, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hints and recipes that I have 🙂

The Passionate Pantry

3 months ago

The Passionate Pantry
Such great information xoBAKETIP #154BREAD GLAZESWhen glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked.Breads brushed with an egg yolk, whole egg, or yolk and milk glaze will have a shiny, deep-golden crust (thanks to the fat in the yolk) which will be slightly soft. Egg white glaze (one that is not commonly used but is well worth considering) also gives a lovely shiny golden finish that is not as dark as those using the yolk. Milk and cream glazes will give bread a soft crust with a slight sheen – cream will give a slightly darker colour than milk due to its higher fat content. And those brushed with water will have a crisp crust, with a matt, light golden colour.So next time you are glazing your bread loaves or rolls, first think about the crust finish you would like and then choose your glaze ingredient/s. And for extra impact, double-glaze your bread dough – brush the just-shaped dough with the glaze, leave to prove and then glaze again before baking.#bakeclub #bakeclubaustralia #baketip #bakingtips #tiptuesday #tipoftheweek #baking #learntobake #bakinghack #makeitdelicious #bakersofinstagram #bakeandshare #thebakefeed #breadglazes #breadbaking #finishingaloaf #breadfinishes #breadglazingtricks ... See MoreSee Less

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Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

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The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

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https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

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