Miso and maple dressing
- Preparation 5 min
- Servings ¾ cup (180 ml)
- Freezing I do not suggest
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🍜 The dressing I’m completely obsessed with
This one, I love so much I could brush my teeth with it. It’s the umami side of miso that makes all the difference. That deep, salty flavour you won’t find in any other dressing. Combined with the sweetness of maple, garlic and fresh ginger, it’s something completely different from your usual vinaigrettes. Once you’ve tasted it, you’ll understand why I use it as often as I do.
🥦 Endlessly versatile
The real joy of this dressing is that it never stops at salad. I use it on roasted Brussels sprouts, on grilled broccoli, and I even use it as a marinade on meat before slicing it into a salad. It’s one of the most versatile recipes I have, and I make it all the time because it turns any vegetable or protein into something special.
🍯 Granulated miso, my pantry staple
I always keep granulated miso in my pantry. It keeps much longer than the paste, and that’s exactly what lets me make this dressing pretty much any time the craving hits. Whisk it together in five minutes and you’ve got a sauce that elevates everything it touches.
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🍜 Granulated miso, always in my pantry
I always keep some on hand because it lasts much longer than miso paste without losing its flavour. You can substitute an equal amount of miso paste if that’s what you have. The important thing is that it tastes good.
🥦 On roasted or grilled vegetables
This dressing is incredible on roasted Brussels sprouts or grilled broccoli, drizzled generously while they’re still hot. The heat of the vegetables brings out all the umami from the miso.
🥩 Use it as a marinade
I also use it as a marinade on meat before slicing it into a salad. It does just as much work on a protein as it does on vegetables. That’s what makes it so versatile.
🫙 Make it ahead, it keeps well
This dressing keeps for up to 5 days in the refrigerator in an airtight jar. Double or triple the recipe with no problem. Just whisk it again before each use.
✅ What to use my miso-maple vinaigrette on?
It’s perfect on my asperges grillées au miso et à l’érable, on my Asian soba noodle salad or my Asian cucumber salad. It also works wonders as a marinade before grilling a protein.
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Vinaigrette
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) maple syrup
- 2 tbsp (30 ml) soy sauce (or tamari)
- 2 tbsp (30 ml) sesame oil
- 1 tbsp (15 ml) granulated miso (see the tips below)
- 1 tbsp (15 ml) rice vinegar
- 2 garlic cloves, finely minced
- 1 tsp (5 ml) fresh ginger, grated
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Preparation
- In a small bowl or Mason jar, whisk all the ingredients together until the miso is fully dissolved and the dressing is smooth.
- Taste and adjust as needed. A little more maple to sweeten or more rice vinegar for acidity. Use right away or store in the refrigerator, whisking again before each use.
Miso is used as a condiment or sauce base: a little stirred into a purée replaces salt and adds depth, in a vegetable stir-fry or a dressing like this one, it’s the umami touch that changes everything. It pairs particularly well with maple, ginger and garlic.
Miso is a Japanese fermented paste with a texture similar to peanut butter. It’s made from soybeans, salt and rice or barley, transformed through a long fermentation process. That’s what gives it its distinctive umami flavour.
Pretty much everything: salads, roasted Brussels sprouts, grilled broccoli, cold noodles. You can even use it as a marinade on meat before slicing it into a salad. It’s one of the most versatile recipes I have.
Up to 5 days in the refrigerator in an airtight jar. Whisk it again before each use. The oils tend to separate while resting.
No, this dressing does not freeze well. The fresh aromatics and the emulsion break down when frozen. It’s best enjoyed fresh, within the week after making it.
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