More Miso Please!

I know what you’re thinking, miso again!? I told you I had a whole tub of it. Don’t be surprised if tomorrow’s post has miso in it too 🙂

This dressing was just too yummy not to share.  I poured it on a salad with left over soba noodles and tofu. Check it out!IMG_20130515_201733Miso Citrus Ginger Dressing

Yields 1/4 cup

1 Tbsp blood orange olive oil
1 Tbsp white miso paste
1 Tbsp water
1/2 Tbsp white wine vinegar
1/2 Tbsp raw honey
1/2 Tbsp (or more) fresh grated ginger

Combine all ingredients in a bowl and whisk. Store in refrigerator and use within 3-5 days.

Nutritional Info per tablespoon:
46 Calories, 4g Carbs, 4g Fat, 1g Protein, 128mg Sodium, 3g Sugar

Here’s a tip on how to store your ginger: peel the skin off, put it in zip-lock bag and store it in the freezer. When you need some, just pull it out and grate. You’ll always have fresh ginger on hand and it will last for months in the freezer!

3 Comments

  • Marie May 16, 2013 at 10:20 am

    Love your tip on ginger…

    Reply
  • chicorganicamama.com May 19, 2013 at 8:02 am

    Yum! And thanks for the tip on fresh ginger! 🙂 I always hate wasting the part I don’t use.

    Reply

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