Easy Miso Ginger Dressing


I’ve been making some form of this miso ginger dressing for years, constantly playing with the proportions, flavors, and emulsifiers. This recipe is most versatile, with balanced proportions of all the ingredients. Change out a couple things for a honey ginger soy dressing, add some minced garlic or chili for additional heat, and it’s now your personalized dressing.

I love this miso ginger dressing with a fresh Asian slaw, over a noodle or grain bowl, with lettuce wraps, or even as a marinade for chicken, fish, or tofu.

Making your own salad dressing is really easy, and this miso ginger dressing is no exception. Really, I almost never buy salad dressing anymore. (The only exception is this poppyseed dressing because it’s phenomenal.) All you need is some kind of flavorful fat (olive oil, avocado oil, sesame oil), an acid (champagne vinegar, orange juice), and an emulsifier or binding agent to stabilize the dressing (jam, mustard, honey, yogurt). A few extra add-ins like salt, pepper, fresh herbs, dried herbs, they all add to the final product.

You could probably look in your pantry and come up with something right now! Go on, take a look, and let me know in the comments what you find and make.

Miso Ginger Dressing

This easy miso ginger dressing has only 5 ingredients and adds a delightful Asian flavor to salads, grains, and noodles. Ready in 5 minutes!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1/4 cup rice wine vinegar
  • 1 teaspoon tamari sauce
  • 3 tablespoons sesame oil
  • 1/2 tablespoon finely grated ginger (about 0.5-ounces, see note)
  • 1 tablespoon white miso paste


  1. In a small jar or bowl, combine all dressing ingredients. Whisk together vigorously to combine.
  2. Recipe yields about 1/2 cup of dressing.

Recipe Notes


I love using this ceramic grater or a microplane zester to get a fine grate on the ginger. This ginger grater is also a good option. Sometimes I’ll make this dressing extra gingery with up to 2 tablespoons of ginger.


Be sure to use a gluten free tamari sauce instead of soy. Most white miso is gluten free, but be sure to check ingredients as the paste is made from fermented soy and grain. I buy this brand of miso which is gluten-free.


If you don’t have rice wine vinegar, a light vinegar such as champagne vinegar could substitute. If you want to add a bit of sweetness to this dressing, swap the tamari for 1 teaspoon of honey or agave for a vegan option.



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