Go Back
Gina @ The Passionate Pantry

Miso and Fresh Ginger Dressing

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 270 g
Ingredients Method Notes

Ingredients
  

  • 30 g fresh ginger peeled weight, chopped in chunks
  • 30 g maple syrup or honey
  • 30 g miso of choice
  • 30 g lemon juice
  • 30 g white wine vinegar or apple cider vinegar
  • 30 g soy sauce or tamari
  • 40 g hulled tahini or 100% peanut butter (I love both options)
  • 60 g extra virgin olive oil

Method
 

  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

Notes

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.
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).