Ingredients
  • 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
Instructions
  1. 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.
  2. Serve with steamed or raw vegetables as a dip.
  3. It can keep well in the refrigerator for 3-4 days under a plastic film or a lid
Notes
If you decide to use it as a marinade, just spoon some over your fish or chicken (no additional seasoning or oil required) and refrigerate for 10-15 minutes before broiling or grilling.
Recipe by Feeding Bytes at https://feedingbytes.com/2014/12/white-miso-dip/