Miso Tofu Cream Pasta
Miso Tofu Cream Pasta
Ingredients
For the Pasta
- 100 g spaghetti, per serving
- 250 ml water
- 1 pinch salt
- 1 teaspoon minced garlic, a little bit
For the Sauce
- 180 g silken tofu
- 1/2 tablespoon miso paste
- 1 tablespoon tsuyu, (Japanese soup base)
- 1 tablespoon Parmesan cheese
- 1 tablespoon whole sesame seeds
For Finishing and Garnish
- 1 piece butter
- 1 tablespoon green onions, chopped, for garnish
- 1 tablespoon shredded seaweed, (nori), for garnish
- 1 teaspoon shio kombu, (salted kelp), for garnish
- 1 egg yolk, for garnish
- 1 pinch black pepper, for garnish
Instructions
- 1
Place the spaghetti (100g per serving), 250ml of water, a pinch of salt, and a little bit of minced garlic in a deep, microwave-safe container. Microwave for 10 minutes, stopping at the 5-minute mark to stir and prevent boiling over, then continue microwaving for the remaining 5 minutes.
โฑ๏ธ 10 min
- 2
While the pasta is cooking, prepare the sauce. In a separate bowl, combine the 180g of silken tofu, 1/2 tablespoon of miso paste, 1 tablespoon of tsuyu (Japanese soup base), 1 tablespoon of Parmesan cheese, and 1 tablespoon of whole sesame seeds. Mix thoroughly until well combined and smooth.
โฑ๏ธ 5 min
- 3
Once the spaghetti is cooked, carefully remove it from the microwave. Add a piece of butter to the hot spaghetti and toss well to coat. Don't worry if there is a little water left in the container; the sauce will thicken up as it sits.
โฑ๏ธ 2 min
- 4
Pour the prepared tofu cream sauce over the buttered spaghetti. Mix everything together thoroughly until the pasta is evenly coated with the sauce.
โฑ๏ธ 2 min
- 5
Transfer the miso tofu cream pasta to a serving dish. Garnish with chopped green onions, shredded seaweed (nori), shio kombu (salted kelp), an egg yolk, and a sprinkle of black pepper before serving.
โฑ๏ธ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Tofu Cream Pasta
For the Pasta
- 100 g spaghetti, per serving
- 250 ml water
- 1 pinch salt
- 1 teaspoon minced garlic, a little bit
For the Sauce
- 180 g silken tofu
- 1/2 tablespoon miso paste
- 1 tablespoon tsuyu, (Japanese soup base)
- 1 tablespoon Parmesan cheese
- 1 tablespoon whole sesame seeds
For Finishing and Garnish
- 1 piece butter
- 1 tablespoon green onions, chopped, for garnish
- 1 tablespoon shredded seaweed, (nori), for garnish
- 1 teaspoon shio kombu, (salted kelp), for garnish
- 1 egg yolk, for garnish
- 1 pinch black pepper, for garnish
Instructions
- 1
Place the spaghetti (100g per serving), 250ml of water, a pinch of salt, and a little bit of minced garlic in a deep, microwave-safe container. Microwave for 10 minutes, stopping at the 5-minute mark to stir and prevent boiling over, then continue microwaving for the remaining 5 minutes.
โฑ๏ธ 10 min - 2
While the pasta is cooking, prepare the sauce. In a separate bowl, combine the 180g of silken tofu, 1/2 tablespoon of miso paste, 1 tablespoon of tsuyu (Japanese soup base), 1 tablespoon of Parmesan cheese, and 1 tablespoon of whole sesame seeds. Mix thoroughly until well combined and smooth.
โฑ๏ธ 5 min - 3
Once the spaghetti is cooked, carefully remove it from the microwave. Add a piece of butter to the hot spaghetti and toss well to coat. Don't worry if there is a little water left in the container; the sauce will thicken up as it sits.
โฑ๏ธ 2 min - 4
Pour the prepared tofu cream sauce over the buttered spaghetti. Mix everything together thoroughly until the pasta is evenly coated with the sauce.
โฑ๏ธ 2 min - 5
Transfer the miso tofu cream pasta to a serving dish. Garnish with chopped green onions, shredded seaweed (nori), shio kombu (salted kelp), an egg yolk, and a sprinkle of black pepper before serving.
โฑ๏ธ 1 min