One of the few foods we have been missing since moving from New York to London was a white miso dip we used to buy from a local Whole Foods store. Thick and tangy, it was our favorite for dipping vegetables, marinating fish and chicken or simply serving alongside fried eggs.
I have tried to recreate the flavor by experimenting with many recipes online and although I have not quite nailed it yet I think I discovered a great substitution that I personally prefer. This white miso dip has a hint of orange flavor and a perfect balance of sweetness and saltiness that reduces the bitter flavor of vegetables making them more appealing to little eaters.
White miso works better than brown variety in this recipe because of its smooth texture and milder flavor. You can use the dip in line with its original purpose – to dip raw or slightly steamed vegetables, or you may try marinating fish and chicken in it before cooking. It imparts a wonderful sweetness and tanginess to everything you coat it with and helps proteins cook faster thanks to the vinegar. So do not leave fish or chicken in this marinade for too long – 10-15 minutes is plenty.
The white miso dip also works great as a salad dressing. Try it with regular salad greens or slice thinly some kale for more of a bite and some good nutrition.
- 2 tablespoons white miso paste
- 1 teaspoon grated ginger (more if you like it spicier)
- 1 teaspoon tahini (ground sesame seeds paste)
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons canola or vegetable oil ( I love olive oil but it does not work with this recipe, its flavor is too strong)
- 1 tablespoon rice vinegar
- 2 tablespoons orange juice
- some chopped cilantro and/or scallions
- Mix the first 7 ingredients and stir well till smooth. If the dip is too thick, add a little orange juice. You can also sprinkle it with finely sliced scallions and/or cilantro but it is quite good without it.
- Serve with steamed or raw vegetables as a dip.
- It can keep well in the refrigerator for 3-4 days under a plastic film or a lid