• 3 tbsp white miso paste
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fresh grated ginger
  • 1 tbsp fresh-squeezed lemon juice
  • 1/4 cup water


Combine miso paste, olive oil, ginger and lemon and stir until evenly mixed. Whisk in water. Store in a sealed container in fridge.

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