In our series of miso recipes and especially miso dressings, we have a creamy, salty, tangy dressing today. It is wonderful spooned over any tofu, salad, grated raw vegetables, steamed or grilled vegetables, and in wraps and sandwiches. It livens up dull soups as well. The recipe is a version of one in The Book of Miso.
Miso and Ginger Dressing | Floating Cloud Dressing
In a blender, whiz up 5 level Tblspn of a light miso with 3 Tblspn grated ginger, 0.25 cup apple cider vinegar, 0.25 cup dark (toasted) sesame oil and 0.25 cup water. With the blender running on a low -medium speed, slowly pour in a little less than 0.75 cup of vegetable oil (don’t use olive oil) through the hole in the lid of the blender, adding in a steady stream. Blend until the dressing becomes thick and creamy. Add the rest of the oil in a steady stream if necessary.
Makes about 2 cups of dressing. The recipe can be halved.
For making even small amounts use 0.75 Tblspn light miso, 1 tspn ginger, 1 Tblspn each of cider vinegar, dark sesame oil and water, and 3 Tblspn vegetable oil. Small amounts are hard to blend in a normal blender or food processor – try using a smaller one or an immersion blender.
It takes a couple of trials to get the balance right for your particular miso and vinegar – the balance is not too salty and not too sour, but with a touch of both.