Low Carb Asian Ginger-Miso Dressing or Marinade

Low Carb Asian Ginger-Miso Dressing or Marinade


If you enjoy the classic flavours of Japanese food, then you will love this Asian Ginger-Miso dressing that can interchangeably be used as either a dressing or a marinade.

If using as a dressing, it goes well with charred cabbage wedges or a crisp lettuce salad but could work equally well with on an Asian slaw or over BBQ’d beans or brocollini.  As a marinade, white meats pair particularly well with it such as chicken, fish or pork.

Salty and sweet with a little warming heat from both the chilli flakes and fresh ginger, this is delicious. 

Here are a few little tips that I follow, and which never fail to provide me with a delicious end result. 

Golden Lakanto, which is an erythritol-monk fruit blend, is my sweetener of choice in this dressing but other brown sugar substitutes such as erythritol-stevia blends should also work well.  

When it comes to the miso, it is important to use a light miso paste rather than a dark miso as the darker miso pastes sometimes carry a heavier earthiness of flavour that tends to be a little overpowering.  I often substitute white miso for instant miso soup sachets that can be bought from many standard supermarkets.  I find one sachet tends to make a great equivalent to 1Tb of miso paste.  The one I buy also has some little pieces of seaweed (wakame) included in the miso which I really love. 

Both the ginger and chilli flakes provide a spicy hit of heat, so if you don’t like your dishes to be spicy hot, you may choose to leave the chilli flakes out.  Personally, I love the heat.

White pepper is generally the type of pepper used in many Asian dishes.  It has quite a different flavour profile to black pepper so I do not swap black pepper for white pepper when making this dressing/marinade.

Finally, if you are not used to the flavour of sesame oil, dry the dressing/marinade with just ½ tsp first, then give it a taste test.  If you want a stronger sesame flavour, add a little more. 

So, those are a few of my little tips for putting this dressing/marinade together.  It is a favourite in our household and I’m sure it will be a hit in your household too!


3 Tb

Brown Sugar Substitute (I use golden Lakanto)

2 Tb

Light Soy Sauce

2 Tb

White Miso Paste (or 2 sachets of instant Miso Soup)

1 Tb

Rice Vinegar

1 Tb

Ginger, minced (or store-bought ginger paste)

½ – 1 tsp

Sesame Oil

½ tsp

Chilli Flakes

¼ – ½ tsp

White Pepper


  1. In a small bowl, place 3Tb brown sugar substitute, 2Tb light soy sauce, 2Tb white miso paste, 1Tb rice vinegar, 1Tb minced ginger, ½ – 1tsp sesame oil, ½ tsp chilli flakes and ¼ – ½ tsp white pepper.
  2. Mix well to blend all the ingredients together.
  3. Use as a dressing or marinade. It should keep well in the refrigerator for 3-5 days.  You can also make extra and freeze it till needed.


Nutritional Information

Amount Per 1 Serving (full recipe makes 4 servings)






Net Carb







Please note that the nutritional values may vary depending on the brand of ingredients used or cooking technique utilised.

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