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Introduction
The origins of this tantalizing dip can be traced back to traditional Japanese cuisine, where miso, a fermented soybean paste, has been a beloved staple for centuries. Harnessing the umami-rich flavor of miso and blending it with the zesty punch of ginger creates a uniquely addictive combination that transcends cultural boundaries. This dip holds a special place in my heart, as it reminds me of the summers I spent in Tokyo, where each bite transported me to the vibrant street food stalls lining the bustling markets.
Ingredients
• 1/2 cup (120g) white or yellow miso paste (preferably an organic, unpasteurized variety)
• 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 2 tablespoons (30ml) freshly grated ginger (peel ginger before grating)
• 2 tablespoons (30ml) water
• 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5ml) honey or maple syrup
• 1/2 teaspoon (2.5ml) toasted sesame seeds
• 1/4 teaspoon (1.25ml) fine sea salt or to taste
Step 1:
In a mixing bowl, whisk together the miso paste, rice vinegar, lemon juice, grated ginger, water, sesame oil, honey (or maple syrup for a vegan option), sesame seeds, and salt until well combined and smooth.
Step 2:
Taste and adjust seasonings as needed, adding more salt, lemon juice, or honey to suit your preferences.
Step 3:
Transfer the dip to a serving bowl and garnish with extra sesame seeds or sliced green onions, if desired.
Q: Can I use a different type of miso paste?
A: Yes, you can use any type of miso paste (white, yellow, or red) in this recipe. However, keep in mind that the flavor will vary depending on the type of miso used. White and yellow miso tend to be milder, while red miso has a stronger, more intense flavor.
Q: How long can I store the leftovers?
A: Leftover miso ginger dip can be stored in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this dip ahead of time?
A: Yes, you can make this dip up to a day or two in advance. The flavors will have a chance to meld together and develop even more complexity over time. Just be sure to store it properly in the refrigerator until ready to serve.
• Substitute rice vinegar with apple cider vinegar or white wine vinegar if needed.
• For a spicier dip, add 1/2 teaspoon (2.5ml) of red pepper flakes or chili garlic sauce.
• To make this recipe vegan, use maple syrup instead of honey.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• This dip is gluten-free, vegetarian, and can be made vegan.
Serve the miso ginger dip with raw vegetables (such as carrots, cucumbers, bell peppers, or radishes) or whole-grain crackers for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This dip comes together quickly, so you can easily prepare it right before serving.
- Use high-quality, organic, and unpasteurized miso paste for the best flavor and probiotic benefits.
- Grate the ginger finely to avoid any stringy pieces in the dip.
- For a spicier dip, add 1/2 teaspoon (2.5ml) of red pepper flakes or chili garlic sauce.
For a creamier texture, you can blend the ingredients together in a food processor or blender. You can also add finely chopped fresh herbs like cilantro or chives for extra flavor.
This miso ginger dip pairs well with a crisp white wine, such as a Sauvignon Blanc or a light beer like a pilsner. It also complements Asian-inspired main dishes and can be served as a flavorful condiment.
This recipe can be made year-round, but the flavors are particularly refreshing in the spring and summer months.
This recipe may contain soy and sesame allergens due to the use of miso paste and sesame oil/seeds. It is suitable for those following a gluten-free, vegetarian, or vegan diet.
