Step 1

Gather all the ingredients.

Step 2

Grate the ginger (I use a ceramic grater) and measure ¼ tsp ginger (grated, with juice) for the recipe. If you are not a huge ginger fan, start with the smaller amount. You can always add more later.

Step 3

In a small bowl, combine the grated ginger, 2 Tbsp miso, ½ tsp soy sauce, ½ tsp sugar, and 3 Tbsp rice vinegar.

Step 4

Whisk it all together really well to dissolve the miso and sugar (I use a flat whisk).

Step 5

While whisking the mixture, add 2½ Tbsp neutral oil to the mixture very slowly, in a thin stream, for a successful emulsion. Then, slowly add ½ Tbsp toasted sesame oil while whisking.

Step 6

Add 1 splash of lemon juice and whisk it all together.

Step 7

Transfer to a serving dish with a spout or a nice glass jar. This dressing is perfect for a green salad like my Spring Mix Salad, Homemade Udon Noodles, wakame or mixed Seaweed Salad, Cold Tofu or Hot Tofu, blanched or Steamed Vegetables such as asparagus and broccoli, and fish and meat.

Step 8

You can keep the dressing in an airtight container and keep it for 7 days in the refrigerator.