Green Miso Spaghetti Recipes

GREEN MISO SPAGHETTI

Green Miso Spaghetti image

Incredibly moreish, this dish has bags of umami to tickle your taste buds.

Provided by Donal Skehan

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

350 grams (12 ounces) dried spaghetti
2 tablespoons olive oil
3 banana shallots, finely chopped
250 grams (9 ounces) spring greens, shredded
100 grams (3 1/2 ounces) unsalted butter
3 tablespoons red miso paste

Steps:

Cook the pasta in a saucepan of boiling salted water for 10 to 12 minutes, then drain, reserving a cup of the cooking water.
Meanwhile, heat the oil in a frying pan and fry the shallots for 5 minutes until soft but not colored. Add the greens and a splash of the pasta water, cover and cook for 2 to 3 minutes.
Melt the butter with the miso paste and blend with 150ml (2/3 cup) of the pasta water until smooth. Add to the drained pasta with the greens. Serve with lots of cracked black pepper.

EASY MUSHROOM-MISO PASTA

Easy Mushroom-Miso Pasta image

This fast to fix pasta dish is done in under 20 minutes and can be made vegan by swapping out the Parmesan cheese for nutritional yeast flakes.

Provided by thedailygourmet

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

½ (8 ounce) package spaghetti
1 tablespoon unsalted butter
4 ounces portobello mushrooms, quartered
1 tablespoon white miso paste
¼ cup freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.
Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.
Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.

Nutrition Facts : Calories 333 calories, Carbohydrate 48 g, Cholesterol 24.1 mg, Fat 9.8 g, Fiber 2.7 g, Protein 13.3 g, SaturatedFat 5.5 g, Sodium 395.4 mg, Sugar 4.1 g

COLE SLAW WITH MISO DRESSING

Cole Slaw With Miso Dressing image

Red cabbage is especially pretty in this dish, but green cabbage, Napa or Savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.

Categories easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons yellow or red miso
2 tablespoons honey
1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
Kosher salt (Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

Steps:

In a small bowl, whisk together miso, honey, vinegar and oil. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

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