Red Pepper Miso Sesame Dressing

When I studied nutrition, MISO came appearing as an ideal food for women, as trials showed that Japanese women experienced less severe menopausal symptoms than Europeans, with lower rates of (hormonal) breast cancer. However I could never find a recipe that was tasty. Now I have.


I bought Hatcho Miso, a block of dark paste and you can add a chunk to soups, sauces and casseroles. It adds a depth of flavour. It is fermented which is a requirement to ensure the miso has the health benefits proven in trials.

This is a salad dressing I copied from an M&S salad. Its really tasty. Its thickens so stire it outside the fridge in a dark cupboard, in a glass jar.

Makes 150ml sauce

One serving -(25ml ) = 1.3C

Total Recipe: 8 Carb, 371 Kcal, Protein 3   Fat 36  Fibre 3


100g, 3/4 of a large red pepper
10g Hatcho Miso gel/paste
30ml, 2 tablespoons extra virgin olive oil
15ml, 1 tablespoon of wine vinegar
5ml, 1 teaspoon sesame oil
juice of 1 lime


Pre-Heat the oven to 180 and roast the red pepper skin side up, on a grill tray for about 10 minutes until you see the skin wrinkle a little

  1. Chop the pepper up a little to help it blend. Using a blender add all the ingredients and blitz
  2. Taste and add more lime or vinegar if you want it tarter
  3. Cool and store in a glass jar.

Store all oils in dark places (fridges and cupboards) in cool temperatures, out of direct sunlight.