Hi everyone!
Another Wafu (Japanese Style) Pasta recipe is here~!
Today, let’s make Miso Butter Noodles with spaghetti!
Miso and butter can be sounds a bit odd but it tastes SO GOOD together!!! A must try combination!!
Cook spaghetti in salted boiling water by following the directions of the package you are using.
Meanwhile, mix miso, mirin, soy sauce and garlic in a mixing bowl and set aside.
Cut green cabbage into bite sizes. You could use different leafy veggies you have in your house too! Spinach, kale, chard, bok choy, napa cabbage and etc… will all work!
Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt.
I used ground pork, but you can use any ground meat! Ground chicken, turkey, beef… Tuna or salmon will be good too, and oh, you could use extra firm tofu just crumble with your hand- tada- vegetarian version!!
Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes.
Add a bit of pasta water into the sauce mixture to thin it out and then pour the sauce mixture into the pan. Mix everything together quickly.
Add the spaghetti and butter.
Toss everything together.
Mamma Mia!! When the butter heats the pan, the smell is SO FANTASTIC!!!!
I’m getting hungry all over again…. lol!
Transfer to a serving plate and serve immediately.
Enjoy!
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Miso Butter Spaghetti Noodles
- Total Time: 12 mins
- Yield: 1
Description
Ingredients
Instructions
- Cook spaghetti in salted boiling water by following the directions of the package you are using.
- Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside.
- Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes.
- Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!
- Cook Time: 12 mins
13 comments
This was dinner tonight and it was delicious! I substituted the meat and cabbage with portabello mushroom and broccoli because it is what I had on hand. The sauce made it all cone together. Thank you!
Can you use Japanese miso or will that change the flavor?
This is one of my husband’s and my favorite recipes. I can’t even say how many times we’ve made it now. Sometimes we put spinach or bok choy in it instead of cabbage, depending on what we have. So delicious.
Thank you so much for the feedback! I’m glad you guys like my recipe!
So yummy! Hubby really liked it too even though he kept asking why the cabbage. Used some white miso paste I got from Japan trip so made it extra yummy. Didnt have mirin so used rice vinegar and sugar instead. Added mushrooms and used ground beef. Thanks for the inspiration. Will be adding to cooking rotation.
Sounds like your version don’t sound too bad either!!
Made this tonight with leftover pork belly and added shiitake mushrooms and it was the bomb. So good~
What kind/brand of butter do you use?
Its a French brand butter called “Lescure”.
Where can I purchase Lescure butter? Would love to try it!
I would highly recommend you to find out if your local international market would have them. Because I found the exact butter on amazon for 25.99$ for a 8.8 oz roll and I do not pay anything close to that price. Here is the link however, if you are still interested (https://www.amazon.com/Lescure-Unsalted-Butter-Roll-ounce/dp/B07DR84SJZ).
Made this with Doenjang instead of white miso and it tasted amazing! Thanks for the recipe <3
I’ve made this at least two dozen times and it is absolutely amazing. We almost always have the ingredients on hand, and it’s such a simple thing to throw together. I do make 3x the recipe (for 3 adults and 1 child) and we always have plenty of leftovers, which are also amazing fried up with an egg.
A few tweaks that I usually make:
1) I add another green vegetable in addition to the cabbage (such as chopped up broccoli or frozen edamame beans).
2) I start with frying up some chopped white parts of a green onion in some peanut oil until fragrant, then add the pork until no longer pink, then the cabbage. I add the green part of the green onion at the end with the “butter”.
3) I use vegan margarine as my wife is allergic to dairy. It works great!
4) We love to add a bit of lao gan ma to spice it up when serving. It’s the perfect flavour match.
Thanks for this incredible recipe!