Miso Dressing 1.500

Deb Lindsey for The Washington Post

Jun 21, 2012

This dressing is versatile enough to use on vegetables, fish or poultry.

Servings: 1.5 cups
  • 1/3 cup peeled and roughly diced Vidalia onion
  • 1 small or 1/2 large clove garlic, peeled and roughly chopped
  • 1/4 cup plus 1 tablespoon white miso
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin (rice wine)
  • 2 tablespoons water
  • Generous pinch coarse salt
  • A few grinds of black pepper
  • 1/4 cup plus 1 tablespoon vegetable oil


Combine the onion, garlic, miso, sesame oil, soy sauce, vinegar, mirin, water, salt and pepper in a blender and process until smooth. Remove the center cap from the blender lid and, with the blender running, add the vegetable oil in a slow stream. Taste, and add salt and pepper if needed.

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Recipe Source

Adapted from "My Father’s Daughter," by Gwyneth Paltrow (Grand Central Life & Style, 2011).

Tested by Jane Touzalin.

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