Miso-coated pasta, crisp veggies, and sesame blend for a satisfying, refreshing Japanese fusion meal.
# What you'll need:
→ Pasta
01 - 9 ounces short pasta such as fusilli or penne
→ Vegetables
02 - 1 cup shelled and cooked edamame
03 - 1 small cucumber, diced
04 - 1 medium carrot, julienned
05 - 4 radishes, thinly sliced
06 - 2 spring onions, sliced
07 - 1 red bell pepper, thinly sliced
→ Dressing
08 - 3 tablespoons white miso paste
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon soy sauce
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh ginger, grated
14 - 1 clove garlic, minced
15 - 2 tablespoons water, or as needed to adjust dressing consistency
→ Garnishes
16 - 2 tablespoons toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)
18 - 1 sheet nori, sliced into thin strips (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - In a mixing bowl, whisk together white miso paste, rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, and water until the mixture is smooth. Add extra water as needed to achieve desired dressing consistency.
03 - In a large bowl, combine cooled pasta, edamame, diced cucumber, julienned carrot, sliced radishes, sliced spring onions, and thinly sliced red bell pepper.
04 - Pour the miso dressing over the vegetables and pasta. Toss gently until all elements are evenly coated with dressing.
05 - Transfer the salad to a serving dish. Sprinkle with toasted sesame seeds, chopped fresh cilantro, and nori strips if using. Serve chilled or at room temperature.
