I was throwing together an Asian dinner tonight and had some kale that needed to be used tonight or I would lose it. I decided to grab a tub of miso at the store and whip up some dressing for it. It was delicious. (If I do say so myself!) I’m still learning about all the different types of miso, so I randomly chose mellow white miso. It was great both in the dressing and the soup I made out of it (recipe to come later on that…).
I might thin it out a little next time with some water or a bit more vinegar, but all in all I’d say this was a winner. I think it would work well as a dip for raw veggies or egg rolls too.
In a blender or by hand (which is the option I chose) whisk together the following until smooth.
• 1/4 c. miso paste
• 2 Tbsp. rice vinegar
• 2 Tbsp. sesame oil
• 2 Tbsp. soy sauce or Bragg’s Liquid Aminos
• 1/2 tsp. fresh minced ginger or 1 tsp. ginger powder
• water as needed to thin out
I steamed a ton of kale (stems removed) using a steamer basket in a large pot for about 10 minutes until it was vibrant green and cooked to my liking. I then drizzled with dressing and sprinkled a bit of black and white sesame seeds on top. I think this would be really good on just about any vegetables — especially the green ones (asparagus, Brussels sprouts, etc.)
Check back tomorrow for the simple miso soup recipe and a bit of info on miso, which is packed with protein, vitamins and minerals!