Miso Dressings

2 tbsp of light miso
4 oz. of silken tofu
1/3 c. of orange juice
1 tsp. of soy sauce
1 tsp. of brown sugar
1 tsp. of dark sesame oil
1 tbsp. of rice vinegar
1 tbsp. of chopped scallions
2 tsp. of grated gingerroot

1/8 cup miso
3 tbls soy sauce
1tbls sesame oil
2 tbls rice vinegar
3 tbls sesame seeds


Miso 1-1/2 cups
Water 1 cup
Fresh ginger, grated 2 Tbsp.
Lemon juice 1 cup
Sugar 1 cup
Vegetable oil* 1/2 cup
Lemon peel, grated 1 tsp.

1/3 c. peanut butter
1/3 c. vegetable oil
2 tbsp. vinegar
2 tbsp. sugar
3 tbsp. Miso

2 tsp. brown rice miso
1/4 c. red wine vinegar
2 tbsp. lemon juice
1 sm. clove garlic, crushed in a press
Freshly ground pepper, no salt
Dash of each dry mustard, paprika, oregano
2 tsp. fresh basil
2/3 c. olive oil

6 tbsp. salad oil
2 tsp. miso
1/2 clove crushed garlic
Dash of powered or fresh grated ginger
Dash of dry mustard
2 tbsp. rice vinegar or lemon juice
1/4 tsp. sesame oil
1 tsp. Sugar

3 tablespoons miso
1 teaspoon brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
2-3 tablespoons dashi (or water)
1 teaspoon sesame seed (ground)