Miso Vinaigrette Recipes
MISO VINAIGRETTE
Miso vinaigrette is a deliciously flavorful sauce, perfect for topping bowls, tossing with salads or using as a marinade. Whip up this vinaigrette recipe in just 5 minutes and use it in recipes throughout the week!
Provided by Whitney Bond
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a small bowl and whisk until all of the ingredients are combined.
- Store in the refrigerator in a sealed container for up to one week.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED CHICKEN AND SOBA NOODLES WITH MISO VINAIGRETTE
Miso is a thick, fermented soybean paste. It comes in several versions; the most common, shiro miso, is also the mildest and sweetest. You may see it called yellow or white miso at the supermarket. If you're feeling adventurous, opt for "red miso." It's the darkest miso and has a strong, smoky flavor. Small bits of Japanese miso add worlds of flavor to every type of dish, from soups to stir-fries. In this grilled chicken dish, the miso vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can be made a couple of days ahead, and the cooked dish makes great leftovers.
Provided by Laraine Perri
Time 22m
Yield Serves 4 (serving size: 1 chicken cutlet and 3/4 cup noodle mixture)
Number Of Ingredients 16
Steps:
- Prepare soba noodles according to package directions. Add carrot during last minute of cooking. Drain; rinse with cold water. Drain.
- Combine oil and next 6 ingredients (through honey) in a large bowl, stirring with a whisk. Place 2 tablespoons miso mixture in a medium bowl. Add noodle mixture, cabbage, and green onions to remaining miso mixture; toss to coat. Sprinkle with sesame seeds.
- Sprinkle chicken with pepper and salt. Add chicken to reserved 2 tablespoons miso mixture, turning to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until done. Serve with noodle mixture.
Nutrition Facts : Calories 329, Carbohydrate 25 g, Cholesterol 73 mg, Fat 12.9 g, Fiber 2 g, Protein 30 g, SaturatedFat 1.6 g, Sodium 586 mg
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
MISO VINAIGRETTE
Steps:
- Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.
MISO VINAIGRETTE
Categories Citrus Ginger Mustard Soy No-Cook Quick & Easy Low/No Sugar Salad Dressing Lemon Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.
SESAME MISO VINAIGRETTE
Provided by Joe Yonan
Categories Quick & Easy Salad Dressing Vinegar Honey Sesame Sesame Oil
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
- Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.
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MISO VINAIGRETTE RECIPE BY THE DAILY MEAL CONTRIBUTORS
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4.4/5 (5)Total Time 5 minsCategory CondimentsCalories 317 per serving
- Step 1: In a bowl, using a small hand stick or tabletop blender, combine 1 1/2 cups rice wine vinegar, 1/4 cup sambal olek, 1/3 cup low sodium soy sauce, 1/4 cup evaporated cane sugar, 1 teaspoon kosher salt and 1/4 cup white miso paste. Blend until incorporated and smooth.
- Step 2: Slowly drizzle 1 teaspoon sesame chili oil and 3 cups grapeseed oil into vinegar mixture until emulsified.
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4.5/5 (4)Category AppetizerCuisine JapaneseTotal Time 25 mins
- Gently pull the head and tentacle from the body and set aside. With the back of the knife press out the insides and discard. Clean the squid thoroughly under running water.
- Remove the quill (the clear sword shaped cartilage) from the squid. Insert your finger to remove any bits that might be left inside.
- If you prefer, take off the outer skin by peeling it. I kept it on today so that after boiling it gives nice red color. Also, removing fin is optional.
- Cut off tentacles just above the eyes. The tentacles have a tiny piece of cartilage which is the beak and you can cut off the beak with scissors or knife.
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5/5 (8)Category Sauces & CondimentsCuisine Japanese Inspired, VeganTotal Time 10 mins
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5/5 (3)Total Time 8 minsCategory Salads And DressingsCalories 74 per serving
- Toast sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they just begin to darken and become fragrant, remove from heat immediately and transfer to a small plate to cool.
GRILLED SALMON SALAD WITH MISO VINAIGRETTE RECIPE - KATHY ...
From foodandwine.com
5/5 Total Time 20 minsServings 4
- Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes.
- In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper.
- Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm.
- Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.
MAPLE MISO VINAIGRETTE - SIMPLY WHISKED
From simplywhisked.com
Reviews 4Estimated Reading Time 3 minsServings 1Total Time 5 mins
KALE SALAD WITH MISO-LEMON VINAIGRETTE | KITCHEN KONFIDENCE
From kitchenkonfidence.com
4.8/5 (9)Estimated Reading Time 3 mins
- Add miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with kosher salt and black pepper.
- Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender. Transfer any unused vinaigrette into a clean container, and store in the fridge.
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From foodandwine.com
Servings 4Total Time 1 hr 30 minsCategory Seafood Recipes, Fish Recipes
- In a food processor, pulse the doenjang with the mayonnaise, ginger and lime juice. With the machine on, slowly drizzle in 6 tablespoons of the oil until well blended. Season with salt.
- In a saucepan, cover the kombu with 4 cups of water and bring to a simmer; discard the kombu. Simmer gently for 5 minutes. Add the bonito and simmer gently for 5 minutes longer. Strain the dashi (broth) through a cheesecloth-lined sieve into a saucepan; discard the solids. Add the parsnips to the dashi and bring to a simmer. Cook over moderately low heat until the parsnips are almost tender, 10 minutes.
- Heat a large cast-iron skillet. Add the onion wedges and cook over moderate heat, turning, until lightly charred all over, about 5 minutes. Add the onion to the dashi and simmer until tender, about 5 minutes; keep warm. Wipe out the skillet.
- Heat the remaining 2 tablespoons of oil in the skillet. Season the fish with salt and pepper. Cook skin side down over moderately high heat, turning once, until cooked through and the skin is crisp, about 3 minutes per side.
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