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Roasted Radish with Wasabi Miso Sauce

Posted on March 3, 2021March 23, 2022 by Jen

Roasted Radishes, Rainbow Carrots, Murasaki Sweet Potatoes, Peas, and Scallions with a Cashew Wasabi Miso-Soy Sauce


An Unlikely Doppelganger…

Introduction:

I love picking up a CSA box! Sometimes, the ingredients are a complete surprise and other times I know a day or two in advance what to expect. Either way, I like to imagine I am a contestant on a cooking show with a mystery box of ingredients and a mission to create something tasty. Today, my tasty mission involved Roasted Radish and a Wasabi Sauce.

My latest venture was a beautiful assortment of goodies from GrowFood Carolina. In order to protect small, family farms, the Conservation League began a Food and Agriculture program, assisting smaller rural farms with distribution, marketing, and other resources. In addition, this program benefits the community by land preservation and economically. For me personally, I love discovering new fruits, vegetables and grains from our local farms. In this dish, I utilized red radishes, murasaki sweet potatoes, scallions, and Charleston Aromatic Gold Rice, all from my GrowFood Carolina box.

About that Title…

A doppelganger is defined as a biologically un-related look-a-like. From a biology standpoint, I would say radishes and scallops definitely qualify. After switching to a plant-focused diet, I have encountered so many interesting ways to prepare vegetables and have tasted many that I had never even heard of.  Radishes, in my mind, had always been associated as an afterthought to top a sad-looking salad. What else could you do with them right? Why, roast them of course! Roasting radishes allows their underlying sweetness to shine. My first experience with a roasted radish and the inspiration for this dish (that I really thought was a scallop) is from the Fancy Radish in Washington DC. My husband and I had the pleasure of dining there before running the Marine Corp Marathon and it is a phenomenal plant-focused restaurant.


Marinating the radishes

The Recipe: Roasted Radish with Wasabi Miso Sauce

Here is how I like to tackle this recipe. For quicker options, make the sauce the day before and store in the refrigerator. You can also use microwavable rice to save time.

Steps to Assemble this Recipe

  • Soak cashews.
  • Prepare vegetables.
  • Blend Sauce.
  • Marinate radishes.
  • Start roasting sweet potatoes in oven while radishes marinate.
  • Add radishes to oven.
  • Cook rice.
  • Just before serving saute remaining vegetables for 5 minutes.


Wasabi Miso Soy Sauce

A slightly spicy miso soy sauce perfect for stir fry, rice dishes, or topping vegetables.
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 5 mins
Total Time 1 hr 5 mins
Course Condiment, Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 1/4 cup raw cashews
  • 2 heaping tbsp wasabi paste
  • 4 tsp red miso paste
  • 2 tbsp low sodium soy sauce or tamari
  • 1-2 tsp mirin (can substitute with 1/2 tsp of honey or other sweetener if desired)
  • 1 pinch red pepper flakes (optional)
  • 1/3-1/2 cup water as needed to thin sauce

Instructions
 

  • Soak cashews in hot water for 1 hour then drain.
  • Add drained cashews, wasabi paste, miso paste, soy sauce, mirin, and red pepper flakes if using to a blender.
  • Add 1/3 cup of water and blend until smooth.
  • Taste and adjust seasonings if necessary. Add water 1 tbsp at a time if needed to thin sauce.
Keyword easy stir fry sauce, healthy fast wasabi miso soy sauce, plant based wasabi miso soy sauce, Vegn wasabi miso soy sauce, Wasabi Miso Soy Sauce

An Unlikely Doppelganger: A Roasted Radish Dish

Roasted radish, rainbow carrots, Murasaki sweet potatoes, peas, scallions with wasabi miso-soy sauce.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American, Japanese
Servings 4

Ingredients
  

  • 10-12 red radishes
  • 2 murasaki sweet potatoes
  • 3 cups rainbow carrots
  • 1 bunch scallions
  • 1 cup frozen peas thawed
  • 1 tbsp wasabi paste
  • 2 tbsp soy sauce or tamari
  • 1 pinch red pepper flakes (optional)
  • steamed rice or cooked rice noodles for serving

Instructions
 

Vegetable Preparation and Cooking: Sweet potatoes

  • Peel and cube the Murasaki sweet potatoes.
  • Spray with olive oil and roast at 400 degrees F for approximately 45 minutes.

Vegetable Preparation and Cooking: Radish

  • Using a serrated knife carefully remove the red peel from the radishes and trim into a "scallop" shape.
  • Marinate the radishes for 25 minutes in a shallow dish with 1 tbsp of wasabi paste, 2 tbsp of soy sauce, 1/4 cup of water and a pinch of red pepper flakes if using. (I like to marinate the radishes while the sweet potatoes are roasting.)
  • Remove the radishes from the marinade.
  • Add to the oven with the sweet potatoes for 20 minutes.

Vegetable Preparation: Carrots, Peas, Scallions

  • Peel and slice the rainbow carrots into thin strips. Set aside.
  • Thaw peas and set aside.
  • Finely dice the scallions and set aside.

Sautee Instructions

  • Just before serving, heat 1 tbsp of vegetable broth or oil in a pan.
  • Add carrots and cook 2 minutes.
  • Add 1/4 to 1/3 cup of wasabi miso soy sauce and stir.
  • Add peas and scallions and cook 2 minutes.
  • Remove from heat and adjust seasonings if necessary.

Bowl Assembly

  • Assemble each bowl with rice or rice noodles, roasted sweet potatoes, carrot pea mixture, and top with roasted radishes. Drizzle with additional sauce if desired.
Keyword aromatic rice stir fry, charleston gold aromatic rice, fancy radish inspired recipe, growfood carolina recipe, healthy plant based stir fry wasabi miso soy sauce, plant based roasted radish carrot pea scallion rice, roasted radish carrot pea scallion rice, roasted radish carrot pea scallion wasabi miso soy sauce, sweet potato stir fry plant based, unlikely doppelganger, vegan roasted radish carrot pea scallion rice, wasabi miso soy sauce stir fry

Looking for some other great stir fry recipes? Try these Ultratruffle favorites:

Spring Vegetable Stir Fry with Wasabi Miso Soy Sauce

Crisp Broccoli Wraps with Spicy Peanut Sauce

Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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