Japanese Miso Butter Noodles

• 8 ounces linguine (or spaghetti)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Red chili flakes, to taste
• Fresh parsley, chopped (optional)
• Lemon wedges, for serving

Steps

1. 1 Cook the linguine according to package instructions until al dente; reserve 1/2 cup pasta water and then drain.
2. 2 In a large skillet, heat butter and olive oil over medium heat.
3. 3 Add minced garlic and sauté for about 1 minute until fragrant.
4. 4 Whisk together broth and miso paste until smooth, then pour into the skillet.
5. 5 Add soy sauce and sesame oil, stirring to combine.
6. 6 Toss in the cooked linguine, adding a splash of pasta water if needed for consistency.
7. 7 Cook for 2-3 minutes until the noodles are well coated and heated through.
8. 8 Garnish with green onions, sesame seeds, and chili flakes.
9. 9 Serve immediately with a sprinkle of parsley and lemon wedges on the side.

Nutrition

Tips

• For a gluten-free option, use tamari instead of soy sauce and gluten-free miso paste.
• Add a protein like shrimp or tofu for a heartier meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore creaminess.

Serving Suggestions

• Pair with a side of steamed edamame or a simple green salad for a complete meal.

FAQ