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Orange miso dressing

Sauces25 minutes4 people50 calories
1/52/53/54/55/5 (34 votes)
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By Mayra Fernandez Joglar

If you are tired of dressing your salads with oil and salt, then you have to try this orange juice and miso dressing. I assure you that your dishes will have a plus in originality and flavor.

This dressing combines the sweet flavor of the orange, the salty flavor of the miso and the spiciness of ginger. Without forgetting the vegetable touch that the coriander gives it.

Thanks to the set of flavors it can be used in salads or steamed vegetables to get a plate with more life. If you want to get all the power, try it with a good vegetable tempura very crispy. You will see what a rich combination.

To prepare it you can use the miso that you like the most, the mugi miso goes very well. Although I have used hatcho miso that is totally suitable for celiac since it is made only with soy. You can also use shiro miso or genmai miso, both are gluten free.

You can buy miso in organic supermarkets, stores of oriental products or specialized in vegan food.

If you want to know more about this topic, stay tuned because in a few days we will publish a special article on miso.

Orange miso dressing

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A very special dressing to dress vegetables of all kinds.

Orange miso dressing
  • Mayra Fernandez Joglar
  • Recipe type: sauces
  • Calories: 50
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 organically grown orange (zest and juice)
  • 1/2 spring onion
  • 10 g olive oil
  • 15 g miso
  • 1/2 bunch of coriander
  • 1 piece of ginger of 2 cm

Preparation

  1. Peel and chop the onion, programming first 3 seconds, speed 5. We lower the pieces towards the blades. We sting again 2 seconds, speed 5 and we lower, again, the pieces towards the blades.

  2. We pour the oil and fry for 10 minutes, 100º, speed 1.

  3. Meanwhile, we wash the orange well, grate only half and squeeze all the orange. We reserve the zest and the juice separately.

  4. We also wash the coriander sprigs. We separate the leaves and discard the stems.

  5. When the time is up, add the coriander leaves and chop for 3 seconds, speed 5.

  6. Add the orange juice and reduce during 10 minutes, 100º, speed 1, without beaker.

  7. We take the time to peel and grate the ginger. We booked.

  8. After the time, we add the miso, the ginger that we had reserved and the orange zest. We stir during 30 seconds, speed 2.

  9. We can serve the dressing hot or cold.

More information - Japanese vegetable tempura

Source - Recipe by Patricia Restrepo

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Healthy food, Less than 1/2 hour

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