Miso Mustard Dressing Recipe

Miso Mustard Dressing Recipe

This miso mustard dressing recipe comes together in 10 minutes. It combines sweet white miso with a few simple pantry ingredients for a unique and delicious dressing that is a welcome addition to any weekly meal prep.

Miso in the Pantry

Miso is an ideal ingredient to keep on hand, as it adds umami, or a savory flavor, to the item being prepared. Besides soup, miso can be used in many applications, including as marinades, dressings, and stir-frys. Miso, native to Japan, is made by fermenting soybeans and various grains with a fungus called Aspergillus oryzae, also known as koji. This fermentation creates a probiotic food that can help support digestion. There are many varieties of miso; this miso mustard dressing recipe uses white miso, which is a mellow and sweet tasting miso. Find miso at any well-stocked large supermarket, Japanese grocery store, and most Asian grocery stores. Always be sure to read the ingredient label when purchasing miso, as the main ingredients should be soybeans, koji, salt, and other grains such as rice or barley.

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Serving Suggestions

Serve miso mustard dressing drizzled over cooked fish or leftover chicken. Try it on your favorite noodle and grain bowls, or on salad with hearty greens, such as kale and mustard greens. It is also great as an accompaniment to roasted veggies.

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Miso Mustard Dressing Recipe

Adapted from Samin Nosrat's book Salt, Fat, Acid Heat, this gem of a recipe creates a powerful and delicious dressing that can be used on just about anything.
Makes 3/4 cup.
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Course: Dressings, Sauces
Cuisine: Japanese
Keyword: easy miso, how to use miso
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Author: Aliye Aydin


  • 1 small knob fresh ginger
  • 4 Tablespoons white or yellow miso paste
  • 2 Tablespoons honey or real maple syrup
  • 2 Tablespoons Dijon mustard
  • 1/4 cup rice vinegar
  • 1/2 teaspoon avocado oil (or other neutral tasting oil)


  • Grate 1 teaspoon of fresh ginger into a medium sized mixing bowl. 
  • Add remaining ingredients and whisk until smooth. To test seasonings, taste with whatever you will be eating it on, such as a lettuce leaf.
  • Keep for up to one week, refrigerated.
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