Nora Pouillon
Chef at Nora & Asia Nora
Washington, DC



Miso Vinaigrette

Yield: About 1½ cups

•   2 ounces soft roasted onion and/or garlic
•   1 ounce white miso
•   1½ to 2-inch piece fresh ginger, peeled and sliced
•   ¼ teaspoon red pepper flakes or Asian hot sauce
•   1 Tablespoon tamari
•   ¼ cup rice wine vinegar
•   ¼ cup water 3 ounces soft tofu (optional)
•   2 Tablespoons canola or olive oil
•   1 Tablespoon sesame oil
•   2 Tablespoons cilantro, chopped

In a blender, purée the roasted garlic/onion, miso, ginger, red pepper flakes, tamari, rice vinegar and water, adding tofu, if you want a creamy dressing. Add the oils, pouring slowly, until the sauce is emulsified. Lastly, add the cilantro and pulse.