Maple Ginger Miso Pumpkin with a Green Bean Soba Noodle Salad

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Maple Ginger Miso Pumpkin with a Green Bean Soba Noodle Salad

Get ready to be blown away by flavor with this recipe! Perfect for your next family dinner.


  • 1 kg1pumpkin
  • 200g green beans
  • 1 cup edamame beans
  • (or tofu/tempeh)
  • 2 spring onions
  • 200g soba noodles
  • 2 cup leafy greens (arugula, spinach, etc)

Pumpkin Marinate

  • 3 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp sesame seeds
  • 1 tsp miso paste


  • 1/2 long green chilli (diced)
  • 1 tbsp grated ginger
  • 1 tbsp tamari, soy sauce, or coconut aminos
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice


  1. Preheat oven to 356 degrees Fahrenheit.
  2. Add all pumpkin marinate ingredients to a jar and shake or mix in a bowl.
  3. Cut the pumpkin into large chunks, place in a large baking dish and cover with the marinate mix.
  4. Place in the oven and bake for 30-45 min, or until pumpkin is soft baked.
  5. Meanwhile, combine all dressing ingredients to and set aside.
  6. Place a pot of water on the stove over high heat, once boiling, add the soba noodles and cook as per packet instructions (~5 min). Drain and set aside.
  7. Top, tail, and halve the green beans, finely slice the spring onions, set aside.
  8. Pour boiling water into a bowl and defrost the edamame beans by submerging them in the boiling water for 30 sec, drain and squeeze beans from the pod.
  9. To serve: add the pumpkin (warm/chilled), soba noodles (warm/chilled), beans, spring onions, leafy greens, and dressing to a large salad bowl, toss and serve straight away.
  10. If saving the salad for later: toss salad with dressing when serving.

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