Miso Vinaigrette
makes about 1/3 cup
Miso paste mixes up for a umami-packed vinaigrette. Pour it over your favorite greens, or use it as a marinade before grilling, roasting or baking proteins or vegetables. For best results choose a smooth miso, as opposed to one with soybean or barley bits still intact.
3 tablespoons rice wine vinegar
1 green onion, thinly sliced
2 teaspoons miso paste
3 tablespoons canola oil
fresh ground black pepper to taste
prep: 5 minutes
total: 15 minutes
medium bowl
whisk
Whisk together the rice wine vinegar and green onion in a medium bowl and let the mixture sit 10 minutes. Whisk in the miso, then drizzle in the oil, constantly whisking until the vinaigrette emulsifies. Add black pepper to taste.
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