by Karen Soo, Newsletter Editor
This month we are going back to posting recipes from the NSC recipe book. Do you have left over miso paste that was needed for one or 2 recipes and then it’s tucked away in the back of your refrigerator? The poor miso paste is forgotten and just waiting to come out to see the daylight again.
Here’s a great way to use up your miso paste. This salad dressing recipe is clean and not made with any preservatives like those bottled brands.
Try it!
Bon Appetit – Julia Child and Karen Soo share the same birthday.
Preparation time: 10 Minutes
Servings: 1/3 cup – Enough for 1 or 2 salads
Ingredients
- 1/4 – 1/2 tsp graded ginger w juice
- 2 Tbsp White Miso
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 3 Tbsp rice vinegar
- 2 ½ Tbsp salad oil / neutral oil
- 1/2 Tbsp sesame oil
- 1 splash of lemon juice
- Grade the ginger.
- In a small bowl, combined, the graded ginger, 2 Tbsp white miso,1/2 tsp soy sauce, 1/2 tsp sugar and 3 Tbsp rice vinegar.
- Whisk it all together really well to dissolve the miso and sugar.
- While whisking the mixture, add 2 ½ Tbsp salad oil / neutral oil to the mixture very slowly, in a thin stream, for a successful emulsion.
- Then, slowly add 1/2 Tbsp toasted sesame oil while whisking.
- Add 1 splash of lemon juice and whisk it all together.
- Transfer to a serving dish with a spout or a nice glass jar.
