Saturday, 14 May 2011

Miso Pasta

If you happen to like traditional Japanese soup called Miso, you will find no problem finding all the ingredients in your cupboards. If not, try it out - it’s amazing and so easy to cook. I’ve combined some of the ingredients into a mild-tasting pasta meal.

Spaghetti (or any other pasta) for 2 persons
Butter, 1 tablespoon
Instant Dashi (Bonito stock) 1 pack
Miso Shiro (White Miso paste) 1 tablespoon
Dried parsley (or Nori flakes)
Ground cinnamon

Boil pasta in lightly salted water, drain. While the pasta is cooking, dissolve Miso in 50ml of boiling water. Set the heat on absolute minimum. Add butter and mix well. Sprinkle the Bonito over the spaghetti and mix again (you could probably dissolve it with the Miso for more intense flavor – I did not think about at the time) Splash the pasta with dissolved Miso, sprinkle liberally with parsley and with just a little bit of cinnamon to add warmth, then mix for the last time. It’s ready and it looks great :)