In the home office, I sometimes lack the inspiration for lunch. There have been days in the last few weeks when I even completely forgot to eat. This recipe for miso spaghetti is my little savior in an emergency when the following components come together again: Little time & no fresh ingredients in the house.
Table of Contents:
Many of us currently work in the home office and if I am to be honest, this is not a particularly big change for us. In Japan, we mostly worked from the apartment or sometimes in co-working spaces. We have always organized the Connichi with video calls and tools like Slack anyway, because our team is located all over Germany. In our podcast episodes about our everyday life in Japan, we have already talked about our everyday work. If you haven’t heard this, now is your chance.
These miso spaghetti are a very easy and quick lunch on stressful days. Basically, you only need three ingredients: spaghetti, miso and butter. The recipe does not come directly from Japan, but from the cookbook “My Japanese Cuisine” by Stevan Paul (read the book introduction here in the blog). In addition to some classics from the Japanese recipe world, Stevan Paul also presents recipes that are inspired by Japan.
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Miso paste is mostly sold in small cups. This is light miso paste. -
Here are the ingredients.
What is miso?
Miso is a Japanese seasoning paste made from fermented soybeans, rice and salt. Just like soy sauce and dashi, it is one of the basic ingredients in Japanese cuisine. If you want to know more about the production and the different types of miso paste, there is an info article here in the blog: What is miso paste?
Rezept: Miso-Spaghetti
A quarter (0.5 servings)Half (1 serving)Standard (2 servings)
Double (4 servings)
Triple (6 servings)
5 min
cooking time
10 min
total time
15 min
Ingredients:
350 g Spaghetti
1 Tbsp light or black sesame seeds
50 g Butter
25 g helle Miso-Paste
100 ml Pasta cooking water
Optional: Parmesan
Manual:
Cook the spaghetti according to the instructions on the packet. Toast the sesame seeds in a small pan without fat for a few minutes. This unfolds the aroma of the sesame even better.
While the noodles are cooking, take a second small saucepan. The butter goes in there. Let this melt slowly and then stir in the miso paste. Use a whisk for this. If you like it a little salty, you can take a little more.
Then you take about 100 milliliters of the pasta boiling water and put it in the small saucepan with the butter-miso mixture. Bring to the boil while stirring until creamy.
Drain the pasta, put it back in the saucepan and add the miso sauce to the saucepan and stir well. Then arrange on two plates, sprinkle with sesame seeds. If you like, you can also add parmesan.
ingredients
350 g Spaghetti
1 Tbsp light or black sesame seeds
50 g Butter
25 g helle Miso-Paste
100 ml Pasta cooking water
Optional: Parmesan
manual
Cook the spaghetti according to the instructions on the packet. Toast the sesame seeds in a small pan without fat for a few minutes. This unfolds the aroma of the sesame even better.
While the noodles are cooking, take a second small saucepan. The butter goes in there. Let this melt slowly and then stir in the miso paste. Use a whisk for this. If you like it a little salty, you can take a little more.
Then you take about 100 milliliters of the pasta boiling water and put it in the small saucepan with the butter-miso mixture. Bring to the boil while stirring until creamy.
Drain the pasta, put it back in the saucepan and add the miso sauce to the saucepan and stir well. Then arrange on two plates, sprinkle with sesame seeds. If you like, you can also add parmesan.
Cooking miso spaghetti vegan?
It’s clear! Just make sure that you use spaghetti made from durum wheat semolina and without eggs. Miso itself is already vegan. You simply replace the butter with a vegan margarine.
Shopping tips for this recipe
Note: There are currently many product recalls related to sesame. [23.01.2021]
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