Asian Essentials: Creamy Miso Dipping Sauce

Andy Anderson !


This recipe turned out to be an all-nighter.

It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken.

Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some baked chicken breasts or thighs.

FYI: Chicken tenders make an excellent breakfast :-)

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other



  • 1/2 - 3/4 c
    mayonnaise, plan variety, i prefer duke’s
  • 1 Tbsp
    freshly grated ginger, or 1.5 teaspoons ginger powder
  • 1 Tbsp
    tamari sauce, or liquid aminos
  • 1 Tbsp
  • 1 Tbsp
    white, yellow, or red miso
  • 2 tsp
    fish sauce
  • 3/4 tsp
    toasted sesame oil
  • 1/8 tsp
    coconut sugar
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    lime juice, freshly squeezed
  • ·
    salt, kosher variety, if needed
  • ·
    white pepper, freshly ground, to taste

How to Make Asian Essentials: Creamy Miso Dipping Sauce


  2. You can make your own mayonnaise (I usually do); however, I do not wish to over complicate this recipe. So, a good store-bought mayo will work fine.

    If you are feeling on the healthy side, you can substitute the mayonnaise with a product called, Vegenaise. It is a vegan version that is really good.
  3. All About Miso Paste

    White Miso:
    The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces.

    Yellow Miso:
    Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes.

    Red Miso:
    Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes.

    Brown Miso:
    Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes.

    Additional Note
    The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it’s been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is.

    One More Thing
    Miso is very salty, so make sure you taste it before adding any additional sodium.
  4. You can make the dressing a day or two before serving. Just make sure it is tightly covered and refrigerated.
  5. Gather your ingredients (mise en place).
  6. Add all of the ingredients to a bowl.
  7. Whisk together until smooth.
  8. Do a final tasting for proper seasoning before serving.
  10. Serve with a plate of chicken tenders, wings, or just drizzle over some yummy baked chicken. Enjoy.
  11. Keep the faith, and keep cooking.

Printable Recipe Card

About Asian Essentials: Creamy Miso Dipping Sauce

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: Asian
Dietary Needs: Gluten-Free Wheat Free

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