Miso Pumpkin Salad
Author: Ann Low
Prep time:
Cook time:
Total time:
Serves: 2-3 servings
- 1 tbsp Olive oil/vegetable oil
- 250g Pumpkin, skin removed and cut into small chunks
- 3-5 Cherry tomatoes
- ¾ cup Water
- 1 tsp Miso paste
- 1 tsp Ginger, minced
- 2 tsp Sesame oil
- black and white toasted sesame seeds for garnishing
- some chopped coriander leaves
- Heat olive oil over medium heat and stir fry pumpkin for a while. Add water and bring to a boil until pumpkin is half cooked and slightly soft.
- Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
- Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
- Garnish with toasted black and white toasted sesame seeds, and chopped coriander to serve.
Recipe by Anncoo Journal at https://www.anncoojournal.com/miso-pumpkin-salad/
3.5.3226