Miso Roasted Pumpkin Soba Salad

By Chef Richard Ignatius Wijaya


  • 100 gr Soba Noodles
  • 30 gr Julienne carrot
  • ½ Avocado
  • 50 gr Broccolini
  • 30 gr Edamame
  • 100 gr Pumpkin 
  • 10 gr Shiro miso paste


  • 25 ml Water
  • 5 ml Soy sauce
  • 5 ml Mirin
  • 5 gr Dashi powder (Stock)
  • 2 gr Sugar


Step 1

Preheat the oven at 180°C. Season the sliced pumpkin with a touch of oil, miso, salt and pepper. Wrap the seasoned pumpkin with aluminium foil and bake for 20 minutes.

Step 2

Bring a pot of water to boil and season with salt. Blanch your edamame, broccolini and soba. Once ready, put the edamame, broccolini and soba in cold water to prevent overcooking, and lightly season with salt and pepper.

Step 3

To prepare the sauce, mix all the ingredients in a small pan and bring to the boil. Once it has reached boiling point, remove from the stove and let it cool down.

Best served at room temp/ cold.

About Chef Richard Ignatius Wijaya:

With a passion for Japanese-influenced cuisine and sustainable dining, Richard has spent the last few years perfecting his craft working across well-known establishments in Sydney, Australia. Known as Chef Richi, he is now the Sous Chef at Choji Yakiniku Chatswood. Richard has previously worked at Bennelong, Cuckoo Callay and Dopa by Devon among a few others.

Learn more about Richard and his culinary journey on his Instagram at @chefrichii  For any inquiries, contact richardignatius97@gmail.com