Miso Dressing Salad

Jipbap Mama
5 min readJun 5, 2024


….When making dressing with white miso, I peeled and finely chopped some ripe tomatoes, mixed them into the miso dressing, and chilled it in the refrigerator. Since I couldn’t get my favorite chamnamul, I made a salad with baby kale, lettuce, radish sprouts, and radishes, and enjoyed it as a refreshing lunch. Salad is always a meal that lifts your spirits. These days, there are so many different vegetables available that the choice of ingredients can make the flavor unique, providing endless variety and making meals more enjoyable. The miso dressing I chose today was mild and not too strong, and the freshness of the tomatoes complemented it well, making the dressing rich without being lacking. I recommend choosing lettuce as the main ingredient. I arranged each of my favorite vegetables beautifully on a plate, and gently added some miso dressing on the side. Doesn’t it look appetizing, making it taste even better? I also added a few edible flowers I planted recently, along with some thyme that just happened to bloom.

Servings: 3

Time: 30 minutes


  1. 150 g lettuce, cleaned, patted dry, and cut into bite-sized pieces
  2. 70 g baby kale, cleaned and patted dry
  3. 5 radishes, sliced thinly
  4. 20 g radish sprouts

For miso dressing:

  1. 2 tbsp white miso
  2. 3 tbsp extra virgin olive oil
  3. 3 tbsp white balsamic vinegar(or vinegar)
  4. 1 tsp white sugar
  5. 1/2 tsp sea salt
  6. 1/2 tsp black pepper
  7. 200 g tomato, peeled, seeds removed, and diced

Cooking Instructions:

  1. Cut crosswise very thinly with a knife on top of the tomato and put them into a bowl. Meanwhile, boil some water with an electric water kettle.

2. Pour the hot water into the bowl until the tomatoes are submerged for 1 minute. You can see the tomatoes starting to peel. Now, peel the tomatoes.

3. Remove the seeds from the tomato and dice it. Set aside.

3. Combine the white miso, extra virgin olive oil, white balsamic vinegar, white sugar, sea salt, and black pepper in a bowl. Whisk them well with an egg whisker.

4. Pour the miso dressing over the diced tomatoes and gently mix them. Store the mixture in the refrigerator.

5. Place all vegetables on a serving plate.

6. Add the mixed miso dressing on the side.

7. Serve it.

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Jipbap Mama

I started organizing recipes that my family likes. I learned these recipes from some chefs and popular blogs. May my daughters remember mama's food.