3-4 tbs light miso
2 tbs grated fresh ginger
1/4 cup cider vinegar or lemon juice
2 tbs dark sesame oil
1/2 cup light olive oil
1/3 cup of water
Combine miso, ginger, cider vinegar and sesame oil in a blender and blend on low speed until smooth. Gradually add oil in a thin steady stream until mixed. Then very slowly add water until thick and creamy. Taste and add more miso if you want a richer flavor. Keeps forever when refrigerated.
I made the mistake of using a Japanese miso with a very pronounced flavor and a very briny taste to it. I should have used the miso more sparingly. Miso is made from soybeans as well as other grains and has a wide ranging palette of taste .
This past weekend I made a vegetable/mung bean soup which was a little bland, so I added a squirt of miso dressing to my bowl of soup. Perfect! It added a bit of saltiness that was lacking.
Incidentally, never boil miso along with your soup, because miso's beneficial enzymes will be eliminated.
Google : "Benefits of Miso" and "Benefits of Ginger" for the virtues of these ingredients.