This savory and oh-so-creamy miso pasta makes a dreamy, simple weeknight meal. While miso may not be everyone’s first thought for a prime pasta ingredient, trust me, it is a game-changer.
Miso pasta is not only delicious but nutritious, thanks to our star umami ingredient. The paste boasts a myriad of health benefits, including gut-healthy probiotics. It is a stellar alternative to milk or heavy-cream based sauces.
With that in mind, I hope that you are willing to give this creamy miso pasta recipe a try!
Why You Will Love This Creamy Miso Pasta
Comforting, easy-to-make dinner option.
Features a silky-smooth sauce and perfectly al dente pasta noodles.
It is very filling and customizable with your preferred proteins.
The miso paste has a pungent, umami flavor that pairs exceptionally with the citrusy lemon juice.
Ingredients You Will Need to Make Creamy Miso Pasta
1 tbsp olive oil
1 garlic clove, chopped
1 shallot, chopped
1 package spaghetti or bucatini
2 tbsp white miso paste
1/2 stick unsalted butter
1 1/2 cups pasta water
1/2 lemon juiced
1 cup parmesan cheese
black pepper
Zite N°10 Pasta Shape
When I shared this creamy miso pasta recipe on Tik Tok, I received numerous comments regarding this pasta shape. This unique noodle is called Zite N°10, and is best known for being served at wedding breakfasts in Italy. You can score a box of these pasta noodles online or at your local Italian supermarket.
https://www.instagram.com/p/Ca0dB0lA5vN/
How To Make Creamy Miso Pasta
1. Bring a large pot of salted water to boil. Cook pasta according to box instructions. Reserve 1 1/2 cups of pasta water.
2. Heat a large saucepan over med-high heat. Add olive oil to a pan and add in 1 tbsp butter, garlic, and shallots. Cook until soft 3-4 minutes. Add in the remainder of butter and lemon juice. Once melted, add in miso paste and pasta water (1/2 cup at a time). Mix together until the miso is softened and combined.
3. Bring to low heat and let the sauce simmer. Add in 1/2 cup of parmesan cheese. Mix together until combined.
4. Add pasta to the saucepan and toss it together until all noodles are evenly coated. If the sauce is too thin, combine cornstarch and water separately and add to the mixture. Add 1 tbsp of butter to the pasta and parmesan cheese. Mix well.
5. Plate pasta and top with parmesan cheese and black pepper. Serve immediately and enjoy!
Tips & Tricks for Recipe Success
If the pasta sauce appears too thin or watery, I like to combine in a separate bowl two tablespoons of cornstarch and one tablespoon of water and add the “cornstarch slurry” to the mixture. The slurry should thicken the sauce without overpowering or compromising the taste.
You can incorporate additional protein in this recipe, particularly chicken, seafood, or tofu. Several vegetables also pair well with miso flavors, including asparagus, peas, and mushrooms.
The miso paste may be prepared up to three days in advance, although I suggest preparing it on the day you cook.
You can garnish your pasta with a sprinkle of furikake seasoning to further elevate the miso pasta’s umami flavors.
Storage & Reheating Suggestions
Leftover creamy miso pasta will keep in the refrigerator for approximately three days. We do not suggest freezing leftover cooked pasta. However, the miso paste can be stored in the freezer safely for up to six months.
The best way to reheat your leftover pasta is on the stovetop using a frying pan at low heat. Add olive oil and a splash of water to the pan before putting the pasta in to prevent sticking. Then, stir and cook the pasta until it is warmed completely. You may even leave your pasta in the pan a little longer, allowing it to develop a slightly crunchy texture that pairs delightfully with the silky miso-based sauce.
Frequently Asked Questions About This Creamy Miso Pasta
Why miso paste?
Miso paste boasts a rich, umami flavor. It pairs perfectly with savory meals like this creamy miso pasta. Furthermore, miso paste may be reused in other future recipes, from marinades to sizzling soups.
Miso paste is a fermented soy bean paste that's used a lot in Japanese cooking. It's made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus.
What Does Miso Taste Like? Savory is usually the word used to describe the flavor of miso. Different types of miso paste vary in intensity, but in general, you can compare the flavor of miso paste to a rich soy sauce. It's salty and concentrated with fermented hints of tanginess.
I usually do a ratio of 1 tablespoon of miso to 1 to 1½ cups water." As for white kind of miso to use? Both Leone and Sullivan like sweet white miso for a mellow-tasting soup. "Many restaurants use red misos," Sullivan says, adding that yellows are more earthy.
As a rule of thumb, pairing miso with earthy, woodsy flavors — think winter squashes like pumpkin, kabocha, and butternut; toasty, nutty flavors like brown butter, sesame, chocolate, and caramel; or hearty fruits like apples and bananas — adds its deep, dynamic flavor without being overpoweringly funky or salty.
Being made from soya beans, miso offers an array of vitamins, minerals and plant compounds, including isoflavones. The fermentation process used to produce miso may be especially helpful as it helps support digestion and may enhance immunity.
The Bottom Line. A little dose of miso goes a long way to please your taste buds. It also may contain health benefits like improving digestion, supporting healthy immunity and even reducing risk of certain cancers. Reap the benefits yourself by making one of our miso recipes today.
Soy sauce is the most common substitute for miso paste. Miso is thick and creamy, whereas soy sauce is thin like water, but if texture isn't a factor, they are both made of soy and chock full of salty and savory notes.
If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.
While shiro miso is also known as white miso, aka miso is also called red miso. Soybeans are fermented for a much longer period than shiro miso and also made with a larger amount of soybeans. The result is a more concentrated flavor with a saltier taste and more vivid appearance.
In a saucepan on the stove or in a mug in the microwave, heat water just before boiling. Stir the white miso paste into hot water until it dissolves completely. Enjoy with a spoon or sip straight from the cup!
*STIR MISO to preserve the beneficial bacteria – stir the miso paste into your cup of hot water instead of pouring boiling water over the miso as high heat can destroy the healthful bacteria; this simple technique will help ensure you get maximum “nu*tritional bang for your bite.” MISO is fermented soybean paste.
Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.
This is why miso is traditionally stirred in at the final stage of cooking, either over a gentle simmer or heat with turned off. If it is added at the start of cooking and boiled, the flavours lose there subtle of sweet and savoury tones and you are left with a much more one-dimensional taste.
The consumption of miso has also been reported to exert health effects, such as fat suppression [9], anti-inflammation [10] and stroke prevention [11]. Miso contains various microorganisms, such as Aspergillus, yeast and lactic acid bacteria (LAB).
Both are salty and contain plenty of the same free-forming amino acids (which create that umami flavor) found in miso. For an easy miso substitute, blend a few tablespoons of either tamari or coconut aminos with a can of cooked chickpeas. If desired, season with additional sea salt.
Miso paste—made from soybeans, grains, and salt fermented with a fungus—is usually vegan. Miso soup, however, often contains non-vegan ingredients like dashi stock, which typically includes fish.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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