v:gourmet

Andrew and I have often said that miso is so good, we think it could change the world. With its salty taste and buttery texture, this fermented paste super-charges soups, salads, and marinades alike. I tend to buy the mellow yellow rice version, but barley miso and soybean miso are equally tasty. Here’s a simple miso dressing that I’m particularly fond of on a mixed green salad with shredded carrot, green onions, and tamari pumpkin seeds.

3/4 cup organic rice miso

3 tbsps extra virgin olive oil

1 1/2 tsps toasted sesame oil

3 tbsps brown rice or apple cider vinegar

3 tsps maple syrup

6 tbsps water

1 1/2 tsps tamari

Put all ingredients in a mixing bowl and whisk briskly until well blended. Keep in a jar in the fridge for salads, marinades, or drizzled over steamed kale. If you want to thin it out, simply add more water, a teaspoon at a time, until it reaches desired consistency.