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Japanese-style Miso Mushroom Spaghetti is full of umami flavors! It tastes so heavenly and is easy to put together. If you have never tried Miso in your noodles before, you will be surprised how good it is and now it is the time to try.
Miso Mushroom Spaghetti is creamy and super satisfying. It also has lots of nutrients because of the mushrooms. I use 4 kinds of mushrooms in this recipe, including White Mushrooms, Oyster Mushrooms, Chestnut Mushrooms, and Shiitake Mushrooms. You can use more or less depending on your preference.
Miso is one of Japan’s most well-known seasonings. I use Japanese Yuzu Miso Paste from kokorocares in this recipe. Yuzu Miso Paste is different from the typical miso you found in your local Asian stores. Yuzu Miso combines both the salty umami flavor and a perfect tart sweetness that comes from Yuzu – a Japanese citrus fruit.
Check out the link to see where you can buy this amazing Japanese Yuzu Miso Paste.
💛Get the authentic 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐘𝐮𝐳𝐮 𝐌𝐢𝐬𝐨 𝐏𝐚𝐬𝐭𝐞 here
Are you a fusion fan like me? Check out more of my Fusion recipes here.
Chef’s Note: Traditional White or Red Miso Pastes can also work in this recipe. But Yuzu Miso Paste is definitely something quite special and different for you to try. 🙂
I hope you can give this Japanese-style Miso Mushroom Spaghetti recipe a try. You will be surprised and fall in love! It is also so simple and easy to make. Why not try it today?
MORE FUSION NOODLES RECIPES:
Double Cheesy and Spicy Udon Noodles
Sea Salt & Sichuan Pepper Chicken Broccoli Noodles
Chinese-Korean Spicy Garlic Shrimp Spaghetti
Garlic Butter Spaghetti with Red Chili Oil
Japanese-style Miso Mushroom Spaghetti
Ingredients
- 200 g Spaghetti
- 3 tbsp *Japanese Yuzu Miso Paste
- 3 tbsp / 45 g Unsalted Butter, softened at room temperature
- 1 tsp Light Soy Sauce
- 1/2 tsp Sugar
- 400 g mixed Mushrooms (White, Oyster, Chestnut, and Shiitake)
- 5 Garlic Cloves, finely chopped
- 2 tbsp Vegetable Oil
- 1/4 cup Parmesan Cheese, grated
- 2 Green Onions, chopped
- 1 cup reserved Pasta Cooking Water
- Pinches of Salt
- Pinches of Black Pepper
Instructions
- In a small bowl, mix together softened butter, Yuzu Miso Paste, Light Soy Sauce, and Sugar. The miso butter paste is ready. Set aside.
- Bring a large pot of water to boil and add enough Salt. Add in the Spaghetti and cook until al dente according to the package instruction.
- In a pan, add in the Vegetable Oil, on high heat. Add in the Mushrooms. Sauté for a few minutes until lightly brown. Season with Salt and Pepper. Remove and transfer Mushrooms to a bowl.
- In the same pan, turn the heat to medium-low. Add in the miso butter paste and Garlic. Stir well to combine. Then add in the Pasta Cooking Water. Continue to stir until the Miso dissolves.
- When the Spaghetti is ready, add the Spaghetti directly to the pan along with the cooked Mushrooms. Toss everything well until the sauce has thickened.
- Add in the Parmesan Cheese. Toss well again. More Parmesan Cheese if desired. Then add in the Green Onions. Gently mix well.
- Transfer to serving plate. Sprinkle extra Green Onions and Parmesan Cheese for garnish. Ready to enjoy!
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