Miso salad dressing

Miso salad dressing

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Miso salad dressing ingredients

  1. Soya paste "Miso" 2 tablespoons
  2. Ready mustard 2 teaspoons
  3. Purified water 1 tablespoon
  4. Medium green onions 1-2 feathers
  5. Fresh lemon juice 1.5 tablespoons
  6. Olive oil 50-65 milliliters
  7. Spice ginger 1 teaspoon
  • Main Ingredients Mustard
  • Serving 1 serving


Mixer or hand whisk, Teaspoon, Tablespoon, Cutting board, Knife, Deep ceramic or glass bowl, Juicer, Small bowl or bowl, Cup, Glass jar, Can lid, Refrigerator, Kitchen paper towel

Cooking Miso salad dressing:

Step 1: prepare lemon juice.

First you need to prepare all the necessary components to make a delicious sauce! So, the first thing we squeeze out of the lemon juice. For this salad dressing you need fresh citrus juice. Therefore, we wash the lemon under running water and on a cutting board with a knife we ​​cut the lemon into two halves. After - take the fruit halves and alternately squeeze the juice using a juicer. If this device is not at hand, do not worry! In this case, you can squeeze the lemon liquid with your hands. Only in this case it is necessary to use a small plate. There will be plenty of dishes of such capacity.

Step 2: prepare the green onions.

One or two feathers of green onions will be enough. But, if you like sharper dishes, you can take this ingredient to taste. He will not spoil the taste! We wash the green onions under running water. Be sure to dry the component with a kitchen paper towel so that excess liquid does not get into the sauce. And only after - finely chop green onion on a cutting board with a knife.

Step 3: prepare the Miso Salad dressing.

All our ingredients are ready. Therefore, we move on to the sauce preparation phase! Spread miso soya paste and ready mustard in a deep bowl. In this dish, we need ready-made mustard, as it mixes well with pasta. Attention: we only need to take ceramic or glassware, in which we will prepare the dressing. Since in the iron bowl as a result, an unpleasant metallic aftertaste may result from the interaction of liquid mixtures with iron. And now, using a mixer or a hand whisk, beat the soybean paste and mustard well until a homogeneous mass is formed. Then pour in the lemon juice and purified water. At the same time, we continue to whisk until all the components are mixed. Pour olive oil into a cup. And now it’s very important that we get a homogeneous mixture. To do this, carefully pour a drop of oil into a bowl with components, while simultaneously stirring with a whisk. When the oil begins to interact well with the soya-mustard-lemon mixture, we begin to pour the oily ingredient in a small stream, but continue to whisk everything well with a whisk. Beat until smooth. Next we will have chopped chives and dried chopped ginger spice. In general, the latter component is also very important in this dressing, as it has a strong spicy smell and a burning, tart, but very aromatic taste. Therefore, he gives the dish a special sophistication. In addition, it has healing properties. Ginger is rich in vitamins of groups A, C, B1 and B2, with additional elements: phosphorus, magnesium, iron, potassium and zinc. It is very useful to add to food in both dried and fresh condition. Pour it into the sauce mass. And in order to make a delicious sauce, we whisk the components well with a whisk until a homogeneous mixture is formed and so that crushed pieces of ingredients do not come across lumps.

Step 4: serve the Miso Salad dressing.

As I said, this gas station is well kept in a cold place. Therefore, either we immediately refill the salad with it, or pour the sauce mixture with a tablespoon of the sauce mixture into a glass jar, then we tightly close the container with a lid so that in the refrigerator the filling does not absorb odors from foreign products. Miso salad dressing is suitable not only for vegetable salads, but also for meat dishes and even sandwiches. Attention: since the sauce is very thick and spicy, it must be added in small portions and after each time mix the dish with a spoon so as not to spoil the taste and smell. Good appetite!

Recipe Tips:

- - Instead of dried ginger, fresh ginger root is also suitable for this dressing. Unlike the first, it has a richer aroma and taste, as well as more useful components. In this case, it is very important to choose a good product so that it does not spoil the taste of the dish. First of all, pay attention to the appearance of ginger - it should be firm, smooth, without any dark spots and areas with mold. Before use in the sauce, the root must be peeled with a knife. But such a product is stored, but only with a peel, it can be in the refrigerator for up to three weeks, in the freezer - for up to 6 months. Therefore, if it’s not the ginger season, calmly stock it and add not only to the Miso Salad dressing, but also to other dishes. After all, it is so healthy and tasty!

- - It is important to add ginger to the dressing at the end so that it gives the dish a more intense flavor.

- - In addition to green onions, fresh parsley to taste is great. She will also add aroma to any dish.

- - If you did not find Miso soya paste, then you can add any other soya paste to the sauce.


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