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Miso Lime Dressing for Grain Bowls
Miso paste is highly popular in Japanese and Chinese diets as it provides flavor and the “fifth taste” known as ‘umami’, to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes, and marinades.
Miso is a fermented soybean paste used in Asian, especially Japanese, cuisine. It’s traditionally made by combining soybeans with salt and a special fungal starter culture called koji (Aspergillus oryzae) and then left to ferment in wooden vats for up to three years. Sometimes the soybeans are combined with a grain, usually barley or rice. Miso can also be made using other beans (such as garbanzo and black beans) and other microorganisms (such as Bacillus bacteria).
Like other soy foods, it is also a source of isoflavones and other potentially beneficial compounds. Depending on how it’s fermented and processed, miso may contain various bio-active compounds (including proteolytic enzymes that break down proteins) and “probiotic” bacteria. Heating miso destroys the bacteria and enzymes, however. If you use unpasteurized miso adding it at the end of cooking can help preserve them. Source: Berkeley Wellness
1/4 cup canola oil
1/4 cup rice wine vinegar
6 tablespoons miso paste
2 tablespoons fresh lime juice
Put all the ingredients in a jar and shake until ingredients are combined and the dressing is smooth.