I'm partial to the way sweet white miso accentuates the delicate sweetness of good fresh peanut butter, but you can experiment by substituting saltier barley miso and reducing the shoyu accordingly.


  • 1 Large clove garlic, peeled
  • 2-Inch chunk fresh ginger, trimmed and cut into eighths
  • 1/3 to 1/2 cup hot water
  • 1/2 cup nonhydrogenated, unsalted peanut butter
  • 2 Tablespoons sweet white miso
  • About 1 tablespoon shoyu
  • 3 Tablespoons freshly squeezed lime juice
  • Chili oil or ground cayenne pepper, to taste (optional)


With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and shoyu. Blend until smooth.

Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing.

The combination of miso and rich peanut butter creates an exciting dressing and dipping sauce that can be prepared in a flash. I usually use one-third cup water for a thickish dipping sauce, and thin the mixture with a few additional tablespoons of water for a dressing.

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Submitted 11/27/05.
Source: The new soy cookbook
Submitted By: b smith

Peanut Miso Dressing and Dipping Sauce