You guys: prepare yourselves to be seduced by this bowl of Roasted Garlic Miso Butter Noodles. This is a going-back-for-seconds-and-thirds situation here. Miso is synonymous with umami – it’s made from fermented soybeans, rice, or barley and has the world’s most perfect funky, savory flavor. It’s rich, salty, tangy, and amazing in soups, sauces, noodles, and eggs. So, no big deal, let’s just mix this flavor dynamo into some soft butter with my personal food superhero, roasted garlic, swirl in some pasta, and call it a day! Yes, please!
This recipe is as simple as it gets – soft butter, miso paste, a head of roasted garlic, some minced scallion, crushed red pepper, and cayenne. Plus, whatever pasta you want – I prefer spaghetti. Garnish with scallion greens, and, if you’re truly a glutton for umami like me, grate on a little Parmesan, too.
As far as what type of miso to use – I like the light-colored one for this, usually labeled sweet or shiro miso. This is the brand I used, you can get it for under $5 on Amazon! If you prefer a bolder, more robust flavor, go for aka miso, like this one.
Guys, go make this the best day ever and make these noodles.
*This post contains Amazon affiliate links to the brands of miso I use and love!Print
Roasted Garlic Miso Butter Noodles
Rich, salty, savory miso butter with a little bit of heat and a lot of roasty, garlic goodness, coating your favorite pasta for a perfectly simple and delicious dish.
- Prep Time: 5 mintues
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Category: Pasta
- 1 stick of butter (I used salted but unsalted is ok), softened
- 1 head of roasted garlic
- 1/4 cup of miso (I used the light-colored shiro or sweet miso)
- 1 bunch of scallions, just the white parts, minced (save the green tops for serving)
- 1/2 t crushed red pepper
- 1/4 t cayenne pepper (optional)
- 1 lb cooked pasta
- Parmesan and sliced scallion greens for serving
- Combine the butter, garlic, miso, scallion whites, and peppers in a bowl. Stir to combine.
- Add warm, cooked pasta to the butter, stir to combine.
- Serve, topped with grated Parmesan and sliced scallion greens.
You can cut this recipe in half to serve fewer people. The leftover butter freezes well for 3 months.
If you’re a fan of miso and enjoy a salty/sweet situation, try my recipe for Peanut Butter Miso Ice Cream!