Best 5 Asian Essentials Miso Salad Dressing Recipes
In the realm of culinary delights, Asian cuisine stands out with its diverse and flavorful offerings. Among these gems, miso, a traditional Japanese fermented soybean paste, holds a special place. Its unique umami taste adds depth and complexity to various dishes, from soups and marinades to salad dressings. This article presents a delectable collection of miso-based salad dressing recipes that will elevate your culinary creations to new heights.
From the classic Miso Salad Dressing, a harmonious blend of umami-rich miso, tangy rice vinegar, and sweet mirin, to the zesty Yuzu Miso Dressing, which incorporates the vibrant flavor of yuzu citrus, these recipes offer a range of taste experiences. For those who prefer a creamy dressing, the Creamy Miso Dressing, made with silken tofu, miso, and tahini, provides a luscious and satisfying option.
For a touch of heat, the Spicy Miso Dressing, featuring a combination of miso, gochujang (Korean chili paste), and Sriracha, delivers a delightful kick. And for a more herbaceous twist, the Miso Herb Dressing, infused with fresh herbs like cilantro, basil, and mint, adds a refreshing touch to your salads.
These versatile dressings not only enhance salads but also serve as excellent marinades for grilled meats, fish, and tofu. With their distinct umami flavor, they add depth and richness to any dish. Whether you're a seasoned cook or just starting your culinary journey, these miso-based salad dressings are sure to become your go-to condiments, adding a unique and delicious touch to your meals.
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
EASY MISO DRESSING
Whisk up this flavor-packed, Easy Miso Dressing to toss into your favorite salads, or use it as a marinade for your favorite proteins. It's so much better and fresher than store-bought miso dressings!
Provided by Asian Caucasian
Categories Salads
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a mini food processor (or mixing bowl), purée the rice vinegar, miso paste, sesame oil, canola oil, maple syrup, and water until creamy. If you like it thinner, add another teaspoon of water.
- Drizzle the miso dressing over salads, or use as a marinade for your favorite proteins.
Nutrition Facts : Calories 101 calories, Sugar 4.5 g, Sodium 615.7 mg, Fat 7.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 7.3 g, Fiber 0 g, Protein 1.5 g, Cholesterol 0 mg
ASIAN SALAD DRESSING
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ASIAN ESSENTIALS: MISO SALAD DRESSING
I had a large head of cabbage that I needed to do something with, so I sautéed it up, and tossed it with this yummy miso dressing. Although I am using this on green cabbage, you could choose any other variety of greens. And I resisted the temptation to cook the cabbage in bacon grease. I used some non-flavored oil and a bit of...
Provided by Andy Anderson !
Categories Dressings
Time 10m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 3 - 4 weeks.
- 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
- 4. Gather your ingredients (mise en place).
- 5. THE DRESSING
- 6. Add all the dressing ingredients together and whisk to combine. Then properly store and refrigerate until needed.
- 7. Usually, before adding the baked garlic, I sprinkle it with the salt and smash it with the side of my Santuku knife until is it a paste.
- 8. If you can let the dressing sit overnight in the fridge, that would be a good thing.
- 9. THE CABBAGE - IF YOU ARE USING IT
- 10. Core and thinly slice the cabbage
- 11. Add the oil to a sauté pan over medium heat. When it begins to shimmer, add the sliced cabbage and toss until it wilts, about 3 - 4 minutes.
- 12. While it is cooking add some salt and pepper, to taste. Then toss with a bit of the miso dressing. And at the end you can sprinkle on a bit of freshly squeezed lemon juice to brighten it up.
- 13. As you can see, I added some matchstick carrots and a few other bits and bobs.
- 14. PLATE/PRESENT
- 15. Tuck in. Enjoy.
- 16. Keep the faith, and keep cooking.
ASIAN MISO-TURMERIC DRESSING
Give your salads a boost with this tasty dressing!
Provided by Julie Nobles
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine rice vinegar, olive oil, miso paste, sesame oil, honey, tamari, garlic, ginger, sesame seeds, turmeric, and pepper in a food processor; blend until creamy, about 1 minute. Store dressing in a sealed jar in the fridge.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 4.7 g, Fat 8.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 276.1 mg, Sugar 3.1 g
Tips:
- Use high-quality miso paste for the best flavor. Look for miso paste made with whole soybeans and no additives.
- If you don't have mirin, you can substitute 1 tablespoon of dry white wine or sake.
- To make a vegan version of this dressing, use vegetable broth instead of chicken broth.
- This dressing can be used on salads, grilled vegetables, or even as a marinade for chicken or fish.
Conclusion:
This Asian-inspired miso salad dressing is a delicious and versatile way to add flavor to your favorite dishes. It's easy to make and can be used on a variety of salads, grilled vegetables, or even as a marinade. With its umami-rich flavor, this dressing is sure to become a new favorite in your kitchen.
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