I am currently obsessed with miso, which is how this miso dressing came to be. Currently I’m adhering to a very special (read: restricted) diet due to my auto-immune disease, and this dressing is saving my life; largely because most of my go-to spices are currently off the menu.
So why miso?
Miso is umami at it’s finest, and when miso is used correctly it can give any meal a certain je ne sais quoi. That said, there are a few things to remember when working with this Maple Miso Dressing…
- Miso is fermented soybean paste and therefore boasts probiotics for digestive health, but these wonderful little buggies die when heated; so if you are looking to miso to improve your digestive health, eat this sauce raw.
- Whether using this dressing hot or cold, you want to use it toward the end of cooking, because the longer you cook miso the less the flavour will come through.
- There are a few different types of miso, from light to dark; for a lighter, more versatile, flavour, use white miso. The darker the miso the more bossy the flavour.
This Maple Miso Dressing can be used on beef, chicken or fish; with this miso dressing you can season a soup, and then dress your salad; and lastly, make a BIG batch of this recipe because it will last in your refrigerator for WEEKS- which is welcome right now because we are all getting a wee bit tired of cooking (#Covid).
I say it all the time, and I will repeat it, sauce is how you make your life easier and more tasty; so enjoy!
Maple Scented Miso Dressing
- ¼ cup white miso paste
- 2 tbsp maple syrup
- 3 cloves garlic, crushed
- Juice and zest of 2 lemons
- ¼ cup neutral flavoured oil, I used Grapeseed
- Salt and pepper to taste
Combine all the ingredients until there are no lumps of miso. Store in the refrigerator in an airtight container.