Last updated on August 26th, 2025
A simple, 10-minute recipe that you can make in your own kitchen, this Ginger Miso Dressing features one of my pantry essentials during our colder months — white (shiro) miso.
I love everything about this ginger-infused miso dressing. It’s super quick to mix up and adds real zing to slaws, salads and roasted veggies, spooned over grilled fish or added to noodle bowls. And it’s on the healthier side too!
Here’s everything you’ll need to make this Ginger Miso Dressing
- ¼ cup (60 ml) natural rice vinegar
- 3 tablespoons (50 g) white (shiro) miso
- 1 tablespoon (14 g) mayonnaise (optional)
- 1 tablespoon freshly squeezed lemon juice (about 1/2 a lemon)
- 1 teaspoon (1 g) freshly grated ginger
- ¼ teaspoon (1 g) granulated sugar
- ¾ cup (190 ml) extra-virgin olive oil (or any neutral vegetable oil)
- Kosher salt
- Freshly ground black pepper
What is white (shiro) miso?
White miso is a fermented paste made with rice and soybeans and forms the base for a lot of Japanese recipes. It has a mild umami flavour with a nutty sweetness that works well in soups, noodle dishes and dressings. Some versions are made with barley, wheat or other grains and contain gluten, so be sure to read the label if you’re looking for a gluten free option.
This small batch ginger miso dressing recipe features bright, citrusy lemon, lots of ginger and a little sugar to balance out the tanginess. The mayonnaise is optional, but it helps to temper the saltiness of the miso. I also love the added creaminess it provides. If you don’t have miso, you can substitute soy sauce for a less creamy dressing and add another tablespoon of mayonnaise to thicken it.
We love how versatile this ginger miso dressing is. A go-to immunity booster for us during the colder months, it’s incredibly easy to make and will keep well in the fridge for up to two weeks.
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*This recipe has been updated since first published January 29, 2024.
Ginger Miso Dressing
Ingredients
- ¼ cup natural rice vinegar
- 3 tablespoons white (shiro) miso
- 1 tablespoon mayonnaise optional
- 1 tablespoon freshly squeezed lemon juice about 1/2 a lemon
- 1 teaspoon freshly grated ginger
- ¼ teaspoon granulated sugar
- ¾ cup extra-virgin olive oil or any neutral vegetable oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a food processor, combine rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and mix until smooth. Adding ¼ cup at a time, pour in olive oil and continue to process until fully emulsified, scraping down the sides as you go. Season with salt and pepper to taste and serve.
Hi Kerry, I love this dressing: best ginger miso dressing on the web. I’m trying to cut back fats and wonder if you could suggest any ways of reducing the oil without ruining this great dressing.
I’m so pleased you think so, thank you Jasmine! I would start by simply reducing the olive oil to half a cup, then add a little more rice vinegar and lemon juice to thin. If you find the dressing tastes a little too sharp, you can always add a bit more sugar to balance the increased acidity. Keep me posted! K