(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)
Combine kimchi, miso, tofu, oil, and vinegar in a food processor, and purée until smooth.
Refrigerate until ready to use. The dressing will thicken as it stands.
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.