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An easy, Japanese-inspired Ginger Miso Dressing you can whip up in a flash. Great for marinading, homemade stir fry recipes, or drizzling on your favorite salads. No high-speed blender or food processor required!
Chris and I have been busy in the kitchen recipe testing new oil-free vegan salad dressings that’ll keep you feeling satisfied and nourished all year long. So far our Avocado Dressing, Green Goddess Dressing, and Chipotle Dressing have been a hit, but we wanted to bring you a dressing that would pair seamlessly with your favorite Japanese cuisine.
Introducing this Miso Dressing Recipe – it’s made with just 7 simple ingredients and is a quick and delicious way to boost the flavor of virtually any weeknight meal. From the saltiness of the miso, bit of sweetness from the agave, and zingy spice from the ginger and rice vinegar, you won’t be sorry you have a jar of this dressing waiting for you in the fridge!
Ingredients You’ll Need
- Seasoned rice vinegar: Make sure to use seasoned rice vinegar. It is sweeter than regular rice vinegar due to the added sugar and prevents the dressing from tasting too acidic.
- Tahini: Our favorite tahini is by the brand Soom Foods. It’s very mild and creamy and free of any dreaded bitterness!
- Agave: We love the neutral sweetness agave adds, but if desired, you can also swap in a vegan honey or maple syrup, as needed or desired.
- Miso: When I first went vegan, I assumed all miso contained fish, but there are several in grocery stores that are naturally vegan. We personally love Miso Master and find it at our local grocery store in the health food section. White miso paste will add the most mild umami flavor. If you are looking for a bolder flavored dressing, opt for a yellow miso or red miso.
- Tamari: In order to make this miso ginger dressing gluten-free, we opted for tamari. If you are not sensitive to gluten, feel free to swap in regular soy sauce. Coconut aminos might work, but you’ll need to add additional salt to balance the sweeter taste.
- Garlic: Use either 1 teaspoon garlic powder or 3 cloves of freshly minced garlic.
- Ginger: We recommend starting with 1/4″ knob of fresh ginger and increasing to taste.
Equipment Needed
Ginger Miso Dressing Ideas
There’s no end to the options with this sauce. Drizzling it on a hearty, crunchy salad is one of our favorite ways to use it, but that’s not all it’s good for. You can also use it as a:
- marinade for tofu, tempeh, or vegetable kebabs
- an easy weeknight stir-fry sauce
- flavorful dipping sauce for spring rolls, sushi, dumplings, etc.
- sandwich or wrap spread
- savory roasted vegetable glaze or veggie dip
- drizzled on healthy buddha bowls and grain bowls
Storage and Freezing Instructions
This homemade dressing will keep for up to 7 days in an airtight mason jar in the refrigerator. It will also keep in the freezer for up to 3 months. Great for weekly meal prep!
Recipe FAQs
Fresh ginger will add the best fresh, bright, zingy flavor. With that being said, ground ginger is a great alternative in a pinch. If using ground ginger, start with 1/8 teaspoon. Taste, and increase the measurement as desired.
If it’s too tangy, add 1/2 teaspoon of agave and increase from there. Too sweet, add 1 teaspoon of additional seasoned rice vinegar and increase from there. If it’s too salty, add an additional 1/2 teaspoon of agave and 1 teaspoon of seasoned rice vinegar and increase from there.
Yes! This dressing, along with every other recipe on our website is 100% vegan. This vegan salad dressing is also naturally gluten-free and oil-free!
More Homemade Salad Dressings You May ENjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Ginger Miso Dressing Recipe
- Total Time: 5 minutes
- Yield: 5 (2 tablespoon) servings
Description
An easy, Japanese-inspired Ginger Miso Dressing you can whip up in a flash. Great for marinading, homemade stir fry recipes, or drizzling on your favorite salads. No high-speed blender or food processor required!
Ingredients
- ⅓ cup seasoned rice vinegar
- 2 tablespoons tahini
- 1 tablespoon agave
- 1 tablespoon miso (we used Miso Master Chickpea Miso)*
- 1 tablespoon tamari*
- 1 teaspoon garlic powder
- 1/4–1/2” piece ginger*
- Dash of black pepper, if desired*
Instructions
- Add all of the ingredients to a medium bowl and whisk until smooth.
- Adjust seasonings to taste and serve over your dish of choice.
Notes
- This dressing will keep for 7 days in an airtight container in the refrigerator.
- We started with 1/4″ of ginger and adjusted it to taste. You can also sub ground powdered ginger in as well. Start with 1/8 teaspoon and add more to taste.
- If you are not avoiding gluten, feel free to use soy sauce.
- Black pepper is optional and we actually left it out!
- Prep Time: 5 minutes
Nutrition facts label provided by Nutri Fox.
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
Very yummy!
I didn’t have enough rice vinegar so I completed with soy sauce. It was very good, with kale and broccoli. Thank you!
I just made this for the second time using my Vitamix. I doubled everything except for the vinegar and the tahini and added 150g of silken tofu (1/2 a package here in Canada). Creamiest most perfect consistency & flavored salad dressing! Will definitely make again 🙂
1st try, I added about 1 large teaspoon of fresh grated ginger. Next time will add more. Definitely needs rice vinegar, its more mild.
I topped my spiralized zucchini, sweet potato and carrots with it. Very nice! I will definitely make this again. Thank you Jasmine!
This dressing is divine! It’s great as a salad dressing or a sauce for a stir fry. I’ve made this 3-4 times in the past couple of weeks. Thanks for creating it !
Bomb. Best oil-free dressing that I have made so far, truly.
I made this when I was in a hurry and googled “miso dressing.” I loved its simplicity and that it’s oil free. I substituted fresh garlic for garlic powder and threw everything in the Vita-mix for ease. I will make this again and again.