Step 2

In a large sauté pan with a tight fitting lid, whisk miso, soy, vinegar, sriracha, ginger, and garlic.

Step 3

Add scallions, snow peas, peas, edamame, carrots, spaghetti, broth, salt and pepper.

Step 4

Cover and cook, over medium heat, 15 to 20 minutes, stirring occasionally until pasta is done and broth is mostly absorbed.  Start checking for doneness around 10 minutes.

Step 5

Toss to distribute sauce and veggies. Garnish with sesame seeds and serve from the pan, family style, at the table.