This cold pasta dish is perfect for hot summer days. Miso paste contributes great flavour that makes this plant-based dish satisfying and delicious.
Miso paste is a traditional Japanese seasoning made from fermented beans, salt, and culture. It is flavourful and versatile, and as a fermented food, has a wide range of health benefits. Miso has a relatively low water and carbon footprint, especially if you choose varieties made from alternatives to soy, like Ontario grown navy beans or chickpeas.
You can use any in season local produce that you like for your toppings!
For 4 serves
- 1 package of spaghetti, or soba noodles
- 3-4 limes, juiced
- 1 tablespoon soy sauce
- ½ cup miso paste (look for local, organic, and fair trade when possible to limit the environmental impact)
- 1 ½ tbsp. sesame oil
- 1 ½ tbsp. brown sugar
- 1-2 garlic cloves, grated
- 1” piece of fresh ginger, grated
- 1/3 cup neutral oil (look for local, organic, and fair trade when possible to limit the environmental impact)
- Optional toppings:
o Fresh chilli like jalapeno, fresno, or thai pepper
o Scallions, finely chopped
o Cucumber, julienned
o Carrot, julienned
o Toasted sesame seeds
o Hard boiled eggs
Bring a large pot of salted water to a boil.
In a medium bowl, whisk together lime juice and soy sauce, miso paste, sesame oil, brown sugar, garlic and ginger. Slowly stream in oil while whisking until a smooth creamy sauce comes together. If it’s still too thick, slowly whisk in some water 1 tbsp. at a time.
Cook pasta according to directions. Once cooked, rinse in a bowl of ice water (this is a more efficient use of water than rinsing it under running water until the noodles are cold.)
Toss noodles in sauce to coat. Add desired toppings, toss again, and enjoy!
Note: Noodles are great as leftovers and are best enjoyed cold!