Miso-Sesame Dressing


I feel like everyone has their go-to food. Something that always manages to sound delicious, but which takes minimal effort and a fairly unspecific ingredient list. In college this was pasta, then I went through a pretty intense fritatta stage (that hasn’t quite ended seeing as I ate it for dinner last night) but now I am deep into rice bowls. I love so many things about them – how forgiving they are, how they are a fairly neutral flavor base (meaning I can add pretty much anything to them) all while fitting one of my most important requirements – they taste delicious with an egg on top. Sometimes I get fancy and make coconut rice, sometimes I take the extra 20 minutes to cook brown rice, but whatever I do it manages to be so satisfying. Most of the time I just chop up whatever vegetables I have leftover, maybe pickle them quickly, fry an egg, garnish with some cilantro, and voila!
A couple months ago I discovered this miso dressing and it has taken my rice bowls (kale salads, and roasted vegetables and tofu bits…) to a whole new level. This dressing is tangy, sweet, rich and flavorful – it seems to satisfy any and all levels of cravings and is good with anything. I love dressing some raw kale, then adding it to my rice bowls. Or I drizzle a hearty amount over the rice itself, adding a nice creaminess. It has become such an addiction in our household that there is almost always a jar of it in our fridge.
Miso-Sesame Dressing
From SmittenKitchen.com 

  • 1 tablespoon minced fresh ginger
  • 1 small garlic clove, minced
  • 2 tablespoons white miso (I had red, and used it instead)
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons olive oil

Take all the above ingredients and put them in a blender.  Blend until smooth and you’re done!