Ginger Tahini Soba Bowl

Ginger Tahini Soba Bowl🫛🥕

🕒 Prep & Cook Time: 20 min | Serves 2-3

Recipe by Lauren | @citrusdiaries.studio

Ingredients

• 1 pack Brami Fusilli

• 1 cup shredded carrots

• 1 cup thinly sliced cucumber

• 1 cup shredded purple cabbage

• 1 red bell pepper, thinly sliced

• 4–5 radishes, thinly sliced

• 2 scallions, thinly sliced

• 1/4 cup fresh cilantro leaves

• Sesame seeds, for garnish 

For the Ginger-Tahini Dressing:

• 3 tablespoons tahini

• 2 tablespoons tamari or soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon maple syrup (or honey)

• 1 tablespoon freshly grated ginger

• 1 teaspoon toasted sesame oil

• 2–3 tablespoons orange juice (to thin as needed)

  Instructions

1. Bring a pot of salted water to a boil. Add Brami pasta and cook according to package instructions until al dente (about 5–6 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.

2. In a small bowl or jar, whisk together tahini, tamari, rice vinegar, maple syrup, ginger, and sesame oil. Add water a little at a time until the dressing is creamy but pourable.

3. In a large bowl, toss the cooled pasta with the dressing until well coated. Add the carrots, cucumber, cabbage, bell pepper, radishes, and scallions. Gently toss again to combine.

4. Divide into bowls and top with cilantro and a sprinkle of sesame seeds. Serve immediately, or chill for 20–30 minutes to let the flavors meld even more.