Miso Ginger Dressing

Jump To Recipe by Liz Thomson February 10, 2025 This post may contain affiliate links.

This miso ginger dressing is rich, tangy, and packed with umami flavor. Made with fresh ginger, miso paste, and sesame oil, this dressing is creamy, slightly sweet, and incredibly versatile.

Ingredients & Substitutions

Ginger – Be sure to use fresh ginger for the best flavor! In a pinch, you can use ginger paste, but I do not recommend substituting dried ground ginger.
Maple Syrup – Provides a natural sweetness to balance the acidity. Honey or agave syrup can be used instead.
Soy Sauce – Brings savory, umami depth. For a gluten-free option, use tamari or coconut aminos.
Miso Paste – The star ingredient! Miso adds a rich, salty, and slightly fermented taste. White or yellow miso works best for a milder flavor, while red miso will make it bolder.
Avocado Oil – Creates a smooth texture and mild flavor. You can substitute with olive oil if preferred.
Rice Vinegar – Gives the dressing its tangy brightness. Apple cider vinegar or white wine vinegar can work as substitutes.
Sesame Oil – Adds a toasty, nutty depth that enhances the dressing’s flavor. A little goes a long way!

What is Miso?

Miso is a traditional Japanese seasoning made from fermented soybeans. It is commonly used in soups, marinades, and sauces to add a savory, umami flavor to dishes. This fermented soybean paste can be made from just soybeans or soybeans and other grains such as rice or barley. The color, flavor, and texture vary depending on the ingredients used, the fermentation process, and the aging time. Miso paste can be found in most Asian grocery stores and larger supermarkets. If you have leftover miso, try my miso glazed carrots!

How to Peel Ginger

The easiest way to peel fresh ginger is by using a spoon. Hold the ginger root in one hand and use the edge of a spoon to scrape off the thin skin gently. The spoon allows you to navigate around the ginger’s bumps and curves without wasting too much of the flesh. If you have a large piece of ginger, you can break it into smaller knobs to make peeling easier. If you have leftover peeled ginger, store it in the refrigerator in an airtight container or freeze it for later use.

How to Grate Ginger

Grate the peeled ginger using a microplane or fine grater, rubbing the ginger against it to create a smooth, paste-like consistency. If you don’t have a grater, you can finely mince the ginger with a knife or even use a garlic press. For an easier and finer texture, try grating frozen ginger, which tends to break down more smoothly.

How to Use Miso Ginger Dressing

This dressing is incredibly versatile! Drizzle it over mixed greens, cabbage slaw, or a kale salad for a rich, tangy finish. Or you can toss it with quinoa, rice, or farro to enhance grain bowls with an umami-packed punch. It also works beautifully as a marinade for tofu, infusing it with a deep, savory flavor. You can even mix it into cold soba noodles or use it as a dipping sauce for fresh veggies.