What do tahini and miso have in common? They are both pastes that I almost always have in my fridge and don't use nearly as much as I should. So the other day I was making some soba noodles and trying to decide what to have on them. I was going to make
this miso-basil salad dressing, but at the last minute I decided to see if Mark Bittman had any more ideas for me. I stumbled upon a really easy tahini-miso dressing, so I decided to make that. (I also had a surplus of tahini because a friend who was moving gave me half a jar of it.) The dressing was stupidly simple, but miso is such a complex flavor, and sesame is so nutty and rich, that it works really well. The only issue I had was that my tahini was kind of old and a bit dessicated at the bottom, so it took a lot of effort to get it smooth. I have had the sauce on a couple different soba noodle salads, and I think it would be fantastic on a dense green vegetable like broccoli, asparagus, or green beans. It could also make a good dip for crudites.
Later this week I hope to make some tahini-based cookies. Yum!
Tahini-miso sauce (from How to Cook Everything Vegetarian by Mark Bittman)
1-inch piece of ginger, peeled and finely minced or pressed
1/4 cup miso paste (I used white)
1/2 cup tahini
1/2 cup water
Whisk together using a fork or whisk. If your tahini is being stubborn, let it sit for a while. The water will help soften up any lumps.
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