Mellow white miso adds a pleasing savory sweetness to this creamy ginger dressing that partners perfectly with mixed green salads, slaws or grain salads. It is also great spooned over cooked asparagus.
Nutrition per serving may change if servings are adjusted.
½ cup low-fat firm silken tofu, (4 ounces)
3 tablespoons rice vinegar
3 tablespoons white (shiro) miso, (see Ingredient note)
¼ cup water
2 tablespoons chopped fresh ginger
2 teaspoons canola oil
1 clove garlic, crushed and peeled
Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Stir or shake before using.
Ingredient Note: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
11 calories;1.0 g fat(0.0 g sat); 0.0 g fiber; 1.0 g carbohydrates; 0.0 g protein; 0.0 mcg folate; 0 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 0.0 IU vitamin A; 0.0 mg vitamin C; 2.0 mg calcium; 0.0 mg iron; 66 mg sodium; 7.0 mg potassium