Miso Pumpkin Salad
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
  1. 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.
  2. Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
  3. Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
  4. 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/