Miso Soynut Pasta Salad


  • 1 pound elbow pasta
  • 1/2 cup soynut butter
  • 2 tablespoons white miso
  • 4 teaspoons chili garlic sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 2 tablespoons soybean oil
  • ¼ cup pasta water (reserved from cooking pasta)
  • 1 medium carrot, peeled and cut into 2-inch sticks
  • 1 cup broccoli florets, blanched or lightly steamed, chopped
  • fresh cilantro, for garnish
  • 1/2 cup roasted soynuts, for garnish


  1. Cook pasta to al dente. Reserve about a cup of the pasta water for the sauce and set aside. Drain pasta. Set aside in a large mixing bowl.
  2. In a medium mixing bowl, place soynut butter, miso, chili garlic sauce, ginger, garlic, and soybean oil. Add pasta water in 1/8-cup increments and stir until you reach a smooth, sauce-like consistency. It should be loose, but not watery, so add the water slowly.
  3. Pour half of the sauce over the pasta and mix well. Reserving a bit of each vegetable and herb for garnishing, toss the remaining vegetables, cilantro, and sauce into the pasta, and mix well.
  4. Garnish with reserved vegetables, cilantro, and soynuts. Serve at room temperature.