Mellow white miso adds a pleasing savory sweetness to this creamy ginger dressing that partners perfectly with mixed green salads, slaws or grain salads. It is also great spooned over cooked asparagus.
3 tablespoons white (shiro) miso (see Ingredient note)
1/4 cup water
2 tablespoons chopped fresh ginger
2 teaspoons canola oil
1 clove garlic, crushed and peeled
Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.
Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.