Spicy Miso Pasta Food

SPICY MISO NOODLES

Steps:

• Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
• Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
• Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown. Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.
• Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat. Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
• To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.
• For Serving: Divide noodles between bowls. Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

EASY SPICY MISO NOODLES

Steps:

• In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
• Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
• Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
• Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
• Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
• Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

SPICY MISO PASTA

Steps:

• Put on water and cook pasta according to package instructions, reserving a cup of pasta water once done. In the meantime, make the sauce.
• Peel garlic and onion and add to a processor or blender along with the tahini, two tablespoons of the toasted sesame oil, Sriracha, vinegar, soy sauce, and pepper. Blitz until smooth, then add water and blitz again.
• Heat sauce in a small or medium saucepan on high until bubbling, reduce to medium-high, and cook for eight minutes until dark and thickened. While cooking, if making mushroom topping follow step four below, otherwise skip to step five.
• Heat remaining half tablespoon of sesame oil in a large skillet on high until sizzling hot. Slice mushrooms and add in a single layer and let sit for two minutes. Toss and mix mushrooms, reduce heat to medium-high and let sit another two minutes. Stir and cook another 1-3 minutes as needed until browned and tender.
• Take half a cup of pasta cooking water and whisk the miso in it until fully dissolved. Add to sauce, whisk to mix. Pour sauce over freshly cooked drained pasta and add up to half a cup more of pasta cooking water if necessary until sauce is at your desired consistency.
• Serve immediately.

FIVE-INGREDIENT CREAMY MISO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.