Add all ingredients to a jar and mix until well combined.
Store covered in the fridge for up to a week. If the dressing is too thick, you can thin with a bit of soy milk before serving.
Notes
Mayonnaise: Preferably Japanese-style (like this vegan Kewpie mayo*) or you can use my homemade cashew mayo. In a pinch, I've also used peanut butter in place of mayo with an extra 1-2 tsp of vinegar or lemon juice.Miso: White miso is better for a sweeter, more subtle flavor. Red miso is more salty/umami. I recommend white or awase (mixed) miso, but you can use whatever you have.