Under 5 mins
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
Whisk together miso, vinegar, ginger, and sugar in a medium, nonreactive bowl until well combined.
Whisking continuously, slowly add oil in a thin stream until completely blended. Whisk in water.