Chef Tom’s Sweet White Miso Dressing

Chef Tom's Famous Sweet White Miso Dressing

We’re super happy that Organic Chef Tom shared his Famous Sweet White Miso Dressing with us to share with you! Chef Tom is a big fan of our Miso Master Organic Sweet White Miso and developed this recipe many years ago and it continues to be enjoyed and shared among his family, friends and social media. We hope that you will enjoy it as much as we do as it is delightfully delicious and super quick and easy to prepare. Enjoy!

Chef Tom's Sweet White Miso Dressing

Yield Cups

Organic Chef Tom's Sweet White Miso Dressing has been a favorite for the past 27 years. It’s super simple to prepare and simply delicious. Enjoy on your favorite fresh organic garden salads, whole grain and veggie dishes and bean or tofu salads!


  • ½ cup organic olive oi
  • l½ cup water
  • 3 tablespoons brown rice vinegar or lemon juice
  • 1 teaspoon dried dill or 1 fresh sprig of dill
  • 2 sprigs fresh parsley or 1 teaspoon dry parsley
  • ¼ small onion
  • 4 tablespoons Miso Master Organic Sweet White Miso


Blend all ingredients in blender or food processor until creamy smooth. Store in glass jar in refrigerator.


Chef Tom has been cooking natural foods for over 39 years. He cooked in natural restaurants across the USA, including the East West Cookery in New York City, 7th Inn in Boston, The Unicorn in Miami and his own restaurant The Garden Cookery in Maine before moving his family to the beautiful city of Asheville, North Carolina.

Quick Miso Cup

Quick Miso Cup

Yield 1 Serving



  1. Soak shiitake mushroom until soft, about 1 hour.
  2. Place wakame pieces and shiitake mushrooms in an 8-10 oz cup. Fill cup with hot water.
  3. Using a strainer, dissolve miso into cup.
  4. Place bonito flakes in a tea ball and allow to steep in miso for about 3 minutes, then remove and discard.
  5. Add chopped scallion, and tofu if desired, and serve.

Courses Soup


Back to Great Eastern Sun’s Healthy Recipes >

Meagan’s Kale Pesto with Miso

Meagan’s Kale Pesto with Miso

Yield 4 Servings

Now here's a delicious way to enjoy fresh kale! 


  • 4 cloves garlic, peeled
  • 1 bunch fresh kale
  • 1/4-1/2 cup olive oil
  • 1/4-1/2 cup Parmesan Cheese
  • 1 Tbsp Tahini (Sesame Butter)
  • 2 Tbsp Miso Master Organic Sweet White Miso
  • 2 Tbsp lemon juice
  • (optional) sea salt


Blanch garlic and kale 1-2 minutes. Combine all ingredients in food processor and blend until desired consistency is reached…should still be slightly chunky.

Courses Sauce

Miso-Marinated Salmon Fillets*

Serves 4
Miso is one of the best ways to flavor salmon, adding complexity and sweetness.



  1. Whisk miso, sugar, sake, and mirin together in medium bowl until sugar and miso are dissolved. Dip each fillet into mixture to coat evenly on all flesh sides- not skin side. Place fillets skin side down in baking dish and pour remaining miso mixture over them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
  2. Adjust oven rack 8 inches from broiler element and pre-heat. Place wire rack in rimmed baking sheet and cover with aluminium foil. Using your fingers, scrape miso mixture from fillets. Do not rinse. Place fillets skin side down on foil, leaving 1 inch between fillets.
  3. Broil salmon until deeply browned and centers of fillets register 125 degrees, or 8-12 minutes, rotating sheet halfway through cooking and shielding edges of fillets with foil if necessary. Transfer to platter and garnish with lemon wedges.

*Adapted from Cooks Illustrated, Dec. 2015

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