A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing. In addition to topping our Chilled Tofu Salad, this vinaigrette is delicious over grilled fish or as a marinade for chicken.
- 1/4 cup white miso
- 3 tablespoons rice wine vinegar
- 1 tablespoon finely grated fresh ginger
- 1 1/2 teaspoons granulated sugar
- 3 tablespoons plain (not toasted) sesame oil
- 1 tablespoon water
- 1Whisk together miso, vinegar, ginger, and sugar in a medium, nonreactive bowl until well combined.
- 2Whisking continuously, slowly add oil in a thin stream until completely blended. Whisk in water.
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