Nutrition per serving may change if servings are adjusted.
1 tablespoon miso, (see Note)
1 tablespoon hot water
2 tablespoons orange juice
1 tablespoon canola oil
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
½ teaspoon minced fresh ginger
Stir miso and water in a small bowl until smooth. Add orange juice, oil, vinegar, sugar, soy sauce and ginger; whisk to blend.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.