Servings: 16
(Serving size is 2 tablespoons)


  • 4 tablespoons white miso
  • 6 tablespoons kimchi, chopped
  • ½ cup vegetable oil
  • ½ cup extra soft tofu
  • 1 tablespoon apple cider vinegar
  • flake salt
  • vegetable broth (optional)

Step 1

Combine kimchi, miso, tofu, oil, and vinegar in a food processor, and purée until smooth.

Step 2

Add salt.

Step 3

Refrigerate until ready to use. The dressing will thicken as it stands.

Step 4

Prior to serving, thin with vegetable broth as needed.


You can also make the dressing up to four days in advance. Keep it stored in an airtight container and chilled.