Oh my godddd. Miso Butter. Wow. Just wow. I didn’t know something could be so delicious and addicting. The salty umami taste of the miso mixed with the creamy decadent flavor of butter. It’s heaven in your mouth.
Miso butter is really delicious on pretty much anything. I love to sauté it with radishes, or roast it over some potatoes, fish, or chicken. But it’s especially good with mushrooms and noodles, hence why I made this dish.
Pro Tip: Use a variety of mushrooms for more flavor and texture. I used three 8-ounce packs of mushrooms: one pack of baby bella’s, one pack of shiitake, and one pack of oyster mushrooms.
This dish is super simple to make. It takes around 30 minutes total to sauté the mushrooms, cook the noodles and toss with the miso butter. It’s also healthy, nutritious, and can be adapted to fit any diet.
To Make This Dish Vegan: Use vegan butter in place of normal butter. My favorite vegan butter is Miyoko’s Butter. Also, her vegan cheeses are amazing and minimally processed, unlike the majority of vegan cheeses. Not an ad, just pure love.
To Make This Dish Paleo: Use ghee (or grass-fed butter if you use it) in place of butter and paleo-approved pasta alternative for the spaghetti, such as spaghetti squash.
To Make This Dish Grain-Free: Use chickpea pasta or another grain-free pasta in place of regular wheat spaghetti. I used chickpea pasta to make this dish all the time. My favorite is Banza Chickpea Spaghetti.
Mushroom Miso Butter Noodles
Ingredients
Mushroom Miso Butter Noodles
- 1 lb Noodles of your choice
- 2 tbsp Olive Oil extra virgin
- 24 oz Mushrooms use a variety of types of mushroom for more flavor
- 5 tbsp Butter
- 2 tbsp White Miso Paste
- 1 bunch Scallion chopped
- 1 tbsp Sesame Seeds to top
Soft-Boiled Eggs
- 6 Eggs
- Salt and Pepper to taste
Instructions
Mushroom Miso Butter Noodles
- Heat a large pot of water and bring to a boil. Cook the noodles according to its directions on the box
- While the noodles are cooking, heat a medium-large pan over medium heat. Once hot, pour in the olive oil
- Add in the mushrooms and sauté under the mushrooms are fully cooked and golden brown
- In a small bowl, mix together the butter and miso paste until thoroughly mixed and it forms a paste
- Once the noodles are done cooking, drain and toss into the pan with the mushrooms
- Toss the mushrooms and noodles with the miso butter until everything is evenly coated with the butter
- Top with scallions, sesame seeds, and a soft-boiled egg
- Serve and enjoy!
Soft-Boiled Eggs
- Place all the eggs into a small pot
- Pour in just enough water over the eggs to completely cover them all
- Heat the pot on high and bring to a boil
- Let the eggs cook for 5-6 minutes over a boil
- While the eggs are cooking, create a bowl of ice water by placing a bunch of ice cubes and some water into a large bowl
- Once the eggs have cooked for around 5-6 minutes, drain and immediately plunge the eggs into the ice water to prevent from over cooking
- Allow eggs to cool before peeling, adding salt and pepper, and serving over the noodles
- *Option to soak the soft boiled eggs in soy sauce for extra flavor before cutting them and serving with the noodles. You can do so by pouring a little bit of soy sauce into a bowl and marinating the eggs in the soy sauce for at least 20 minutes, flipping the eggs to marinate the other side after 10 minutes.
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