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Why Make This Dressing at Home?
Miso, a fermented soybean paste, is a staple in Japanese cuisine, adding deep umami flavour to both savoury and sweet dishes. This homemade Miso Dressing is packed with punchy flavours—perfect for hearty fall and winter salads. It’s bright, tangy, and slightly creamy, making it an excellent complement to greens, grains, and proteins like roasted salmon.
Why You’ll Love It
This homemade dressing is fresher, healthier, and more flavourful than store-bought versions. Plus, miso is rich in probiotics and nutrients, making this vinaigrette both delicious and good for gut health.
Best Substitutes for Miso in Miso Dressing
If you don’t have miso on hand but still want that depth of flavour in your miso dressing, here are a few solid substitutes:
- Soy Sauce or Tamari – Both add saltiness and umami, but they lack the thickness and slight sweetness of miso. Start with a small amount and adjust.
- Tahini + Soy Sauce – A spoonful of tahini mixed with soy sauce creates a creamy, nutty base that mimics the texture of miso while keeping that umami kick.
- Nutritional Yeast + Salt – If you’re looking for a plant-based alternative with umami, a sprinkle of nutritional yeast combined with a bit of salt can work surprisingly well.
- Anchovy Paste – Not traditional, but if you’re open to it, a small dab of anchovy paste can bring similar depth to your miso dressing.
- Fish Sauce – Stronger and saltier than miso, fish sauce can work in a pinch, but use sparingly.
Types of Miso & How to Use Them
Not all miso is created equal. The type you choose will change the flavor profile of your miso dressing, so here’s what you need to know:
- White Miso (Shiro Miso) – The mildest and sweetest miso, perfect for salad dressings, light marinades, and delicate sauces. If you’re making a miso dressing that’s creamy and balanced, white miso is the way to go.
- Yellow Miso (Shinshu Miso) – A bit deeper in flavour than white miso, but still versatile. It’s a great all-purpose option that works well in glazes, and soups.
- Red Miso (Aka Miso) – Aged longer, saltier, and much bolder in flavor. Red miso adds serious umami, making it better suited for heartier miso dressings, grilled meats, or roasted vegetable applications. If you want your dressing to have a punch, go for red miso.
- Barley Miso (Mugi Miso) – Earthy and complex with a bit of sweetness, this type of miso works well in rustic miso dressings and grain bowls.
When making miso dressing, white or yellow miso will give you a balanced, versatile dressing, while red miso will create a bolder, deeper flavour. If you’re substituting, stick with ingredients that match the miso’s balance of salty, sweet, and umami, and your dressing will still shine.
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
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I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
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You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
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Several recipes from the Culinary Studio are in our regular rotation!
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You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
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I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
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Recipe for Miso Dressing
⅔ cup cider vinegar
1-inch piece of ginger, peeled and sliced
1 large clove garlic
2 tbsp soy sauce
1 heaping tbsp white miso
Juice of 1 lime
1 tsp sesame oil
½ tsp sea salt
4-5 grinds black pepper
1 cup olive oil
Instructions
- Place all ingredients except the olive oil in a blender.
- Blend on high speed for about 30 seconds until smooth.
- Reduce speed and slowly drizzle in the olive oil to emulsify.
- Taste and adjust seasoning if needed.
- Store in the refrigerator for up to 5 days.
Serving Suggestions
Drizzle this vinaigrette over:
✔ Kale, quinoa, and carrot salad
✔ Roasted or grilled vegetables
✔ Grain bowls with brown rice or farro
✔ Cold soba noodle salads
Storage Tip
Miso has an indefinite shelf life when stored in the fridge, so you can always have it on hand for quick, homemade dressings and marinades!
