The main ingredients: shiro (white) miso, sesame oil, and lemon.

Miso is a fermented soybean paste that can be used to add rich flavor to soups, as a flavor-enhancer for burger mixes, smeared on fish and broiled to a carmelized crust, or as a savory dressing or marinade.

Here is a recipe for a tangy dressing I like to use on salads or as a marinade for chicken. Do you like deviled eggs? Try mashing hard-boiled yolks with a bit of miso-lemon dressing and you’ll be surprised at the results!

Miso-Lemon Dressing, serves 4

2 tablespoons shiro (white) miso paste
2 tablespoons olive oil
1 teaspoon sesame oil
juice of 1/2 lemon, plus zest (zest the lemon before you cut it in half, it’s easier!)
2 teaspoons yellow mustard OR stone ground mustard
1/4 cup water (more, if needed)
1 teaspoon golden flax seeds (optional, but good for nutrition content)

Whisk all ingredients in a bowl, adding enough water  to thin to desired consistency. Makes approximately 4 oz dressing.

For salads: put mixed greens in a large mixing bowl. Drizzle with 1 tablespoon dressing. Toss well, a little goes a long way!
As a marinade: smear miso-lemon dressing on meat, seal in ziploc bag and refrigerate for 6-8 hours or overnight.
Miso Deviled Eggs: mash 2 teaspoons with 4 egg yolks, adding more dressing to taste. Fill hard-cooked egg whites with mixture, sprinkle with sesame seeds or flax seeds and chopped green onion.

Tossing a mixing bowl full of greens (about 4 cups) with just a tablespoon of miso-lemon dressing is more than enough to flavor your favorite salad. Ingredients here: mixed greens, chopped apple, chopped dates, raw beets, sliced grapes, hard-boiled egg, strawberries, soaked almonds, and goat cheese.

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