Total Calories: 193
Yield: 3/4 Cup
1. Place all the ingredients in a blender and process until creamy. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed.
2. Serve over a green salad or cooked vegetables. Refrigerate any leftover dressing in a covered jar.
*You can use any type of miso except hatcho miso, which is too strong for this recipe. I prefer yellow or white miso.
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