about 1 1/2 cups
In a blender or food processor combine garlic, ginger, soy sauce, miso paste, honey, rice wine vinegar, and water and pulse until well combined.
With blender or food processor running, slowly drizzle in sesame oil and canola oil drop by drop and then continuously in a steady stream until emulsified. Taste and adjust seasoning as needed. Dressing will keep covered in refrigerator for up to 5 days.