Preheat your oven to 350°F (175°C).

In a medium bowl, combine panko breadcrumbs with white miso paste, sesame oil, rice vinegar, and garlic powder. Mix thoroughly until crumbs are evenly coated.

Spread the panko mixture on a baking sheet and bake for 8-10 minutes, stirring halfway through, until golden brown.

In a separate bowl, whisk together white miso paste, rice vinegar, sesame oil, soy sauce, honey, grated ginger, and minced garlic. Adjust with water to your desired consistency.

In a large mixing bowl, combine chopped romaine lettuce, shredded red cabbage, shredded carrots, shelled edamame, chopped green onions, and chopped cilantro. Toss to mix well.

Drizzle the miso dressing over the salad and toss to coat evenly.

Sprinkle the baked panko topping and toasted sesame seeds over the salad.

Serve immediately for the best flavor and crunch.