Everyone’s favorite miso dressing

Barcelona, Spain

Hello Ladies,

The sun has come out to play in Barcelona! Nothing beats sitting in the parc, vino in hand, basking in the warmth of vitamin D-packed rays while enjoying the company of good friends. It’s official, Summer has made its debut!

This shift of season is a welcome one, and I’m thrilled the see the produce aisle brimming with new technicolor fruits and vegetables. With the temperature going up, I’ve been lightening up our lunch fare. Translation: we’re eating a lot of salad.

One recipe I’m using a lot these days is my miso dressing, which never fails to elicit compliments from friends and family. It’s the Man’s favorite – by far. One time when I was away he even asked for the recipe so he could make it for his Dad! Mom and Hanin, you’ve both asked me for this recipe, so I thought I would share it on the blog.

Miso dressing recipe

The dressing has a silky texture and works well in green salads, bean salads, to dip steamed artichokes in… lots of options. What I love here is the delectable umami taste. There’s something so comforting about it.

I hope you enjoy this recipe, it’s simple to make and I have no doubt it will become a staple in your homes too.

Makes… quite a bit. Keep leftovers in an airtight container in the fridge. Shake well before using. 


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grape seed oil
  • 3 tablespoons brown rice vinegar
  • 1 1/2 tablespoons shiro miso
  • A few grinds of fresh black pepper


Put all ingredients in a medium-size bowl. Whisk vigorously until there are no miso chunks left.

Transfer to a small air tight tupperware container, close, then shake like crazy. At first it will seem like the oil and miso won’t mix completely but be patient. Set the dressing aside and prep your salad, or whatever you plan on using the dressing with.

Shake again (give it all you’ve got!). By now the dressing should be lush and thick. I don’t know why but I’ve found that letting it rest a little is the key to getting all of the ingredients to really gel.

Use as you wish. Bon appétit!

Miso salad dressing



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6 thoughts on “Everyone’s favorite miso dressing

  1. Emily May 23, 2016 at 4:24 pm Reply

    Thanks Beth- I remember trying this when we were in sunny California…YUM! WHat a beautiful salad you made too! I can’t wait for the farmer’s markets to get going next week…I’ll be sure to make the new miso dressing for my first, fresh summer salad 🙂 xxx

  2. Jan May 29, 2016 at 9:33 pm Reply

    Gorgeous photo to match the deliciousness of your salad! I will have to hunt around to source the miso knowing the time spent is so worth it. I remember being blown away by the yumminess the dressing added to all your fresh ingredients.
    Did you take miso with you to Greece? Doubt if you’ll find it in Milos but boy oh boy, if you do, let me know.

    • Beth @ Culinary Correspondence June 1, 2016 at 12:52 pm Reply

      Hey mom, I think you’ll easily find miso and rice vinegar in the Asian store where you stock up on wonton wrappers. It keeps forever in a sealed container in the fridge, so don’t be put off by package size. I also love to use miso in brothy soups – just add some garlic, ginger, vermicelli rice noodles, veggies and chopped green onion and you’ve got yourself a delicious starter. I couldn’t bring anything over to Milos since we didn’t check our bags (didn’t want to miss our tight connection in Athens). I confess that I’m missing things like miso and red curry paste (I would give my right kidney for that right now), but I’m enjoying the challenge of making diverse meals using the limited ingredients that can be found on the island. I want to try your revithia recipe while I’m here 🙂

  3. Hanin May 30, 2016 at 7:43 am Reply

    This is soooo good!

    Thank you Beth! I am sure it would go well with the tuna salad I shared a couple of weeks back 😉
    @Jan: I will take you to our secret place when you come here next week!

    Bisous les filles and a good week to all

    • Beth @ Culinary Correspondence June 1, 2016 at 12:54 pm Reply

      No doubt it would be delicious with the tuna salad…. oh, or maybe dress a tuna tartare? Yum!

      By the way, what’s the secret place???

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