Step 1

Place your miso paste in the bottom of a 1-quart jar or container with an air-tight lid, and add in half of the rice vinegar. Stir to loosen up the miso, until it’s completely dissolved in the liquid, and add the remaining ingredients.

Step 2

Seal the lid, give it a good shake, and stash it in your fridge for at least 6 hours before eating, and up to 2 weeks.