10-Minute Ginger Miso Dressing
Last updated on June 28th, 2026
I love everything about this 10-Minute Ginger Miso Dressing. A versatile, savoury-sweet and zesty sauce, it can be used for more than just salad, including as a marinade, dip, or sauce for hot dishes. It pairs particularly well with leafy greens, root vegetables, tofu and seafood. And it’s on the healthier side, too.
An easy recipe you can make in your own kitchen, this dressing features a complex yet balanced blend of flavours. Combining savoury umami, fresh, zesty warmth, tanginess and a touch of sweetness, it’s also made with one of my pantry essentials during the colder months — white (shiro) miso.
Here’s everything you’ll need to make this Ginger Miso Dressing
- ¼ cup (60 grams) natural rice vinegar
- 3 tablespoons (50 grams) white (shiro) miso
- 1 tablespoon (14 grams) mayonnaise
- 1 tablespoon freshly squeezed lemon juice (about 1/2 a lemon)
- 1 teaspoon (1 gram) freshly grated ginger
- ¼ teaspoon (1 gram) granulated sugar
- ¾ cup (170 grams) extra-virgin olive oil (or any neutral vegetable oil)
- Kosher salt and freshly ground black pepper, to taste
What is white (shiro) miso?
White miso is a fermented paste made with rice and soybeans that serves as a 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.
The white (shiro) miso secret
Understanding your miso varieties is the key to getting that perfect, balanced restaurant-quality flavour at home.
This specific recipe calls for white miso, which is fermented for a much shorter time using a higher ratio of rice to soybeans.
This short ferment gives the paste a beautifully mild, mellow, and slightly sweet undertone compared to the intensely salty and earthy red or dark misos.
Acting as a natural emulsifier, the miso’s savoury umami notes blend smoothly into the background, allowing the fresh ginger, garlic, and citrus to truly shine.
The result is a dense, velvety consistency that will cling perfectly to your greens.
This small batch recipe features bright, citrusy lemon, lots of ginger and a little sugar to balance out the tanginess. The mayonnaise is optional, but it helps 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.
So delicious and incredibly versatile, this 10-Minute Ginger Miso Dressing is a go-to immunity booster for us during the colder months. Ready in minutes, it will keep well in the fridge for up to two weeks.
Try this 5-Minute Homemade Balsamic Vinaigrette (Better Than Store-Bought) or these No-Chill Chewy Ginger Molasses Cookies next.
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10-Minute Ginger Miso Dressing
Ingredients
- ¼ cup natural rice vinegar
- 3 tablespoons white (shiro) miso
- 1 tablespoon mayonnaise
- 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 and freshly ground black pepper to taste
Instructions
- Using an immersion blender or small 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