Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
Rinse the shiitake mushrooms lightly under running water, pat dry with a paper towel, then halve and slice.
Finely chop the ginger and garlic, and thinly slice the scallion.
In a bowl, combine the white miso, sesame oil, soy sauce, pasta water, and sugar, mixing well to make the sauce.
Heat grapeseed oil in a pan and sauté the ginger, scallion, and garlic.
Add the shiitake mushrooms and stir well while cooking. Mushrooms absorb oil quickly, so it’s best to add more grapeseed oil little by little as you go.
Add the sauce, pasta water, and boiled spaghetti in order, tossing well while letting the liquid reduce so the sauce clings to the noodles.
Plate the noodles first, then top with the sauce and mushrooms, and finish with a drizzle of sesame oil and the scallion.
Tips
Shiitake mushrooms glazed in sweet-savory white miso taste best when cooked long enough to bring out their distinctive texture.
The gentle aroma of ginger is the key ingredient that ties the shiitake and white miso together in harmony.
If using Korean doenjang instead of white miso, skip the soy sauce in the sauce and add 1 tbsp of plum extract instead.
Shiitake White Miso Spaghetti
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)
- spaghetti 100g
- shiitake mushroom 3
- garlic 2 cloves
- scallion 3 stalks (or 1 regular scallion)
- ginger 15g (1 knob)
- olive oil 2 tbsp
- grapeseed oil 2 tbsp
- sesame oil a little
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- salt a pinch, to finish
- white miso 1 tbsp
- sesame oil 1 tbsp
- soy sauce ½ tbsp
- pasta water 2 tbsp
- sugar 1 tsp
Instructions
1. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Rinse the shiitake mushrooms lightly under running water, pat dry with a paper towel, then halve and slice.
3. Finely chop the ginger and garlic, and thinly slice the scallion.
4. In a bowl, combine the white miso, sesame oil, soy sauce, pasta water, and sugar, mixing well to make the sauce.
5. Heat grapeseed oil in a pan and sauté the ginger, scallion, and garlic.
6. Add the shiitake mushrooms and stir well while cooking. Mushrooms absorb oil quickly, so it's best to add more grapeseed oil little by little as you go.
7. Add the sauce, pasta water, and boiled spaghetti in order, tossing well while letting the liquid reduce so the sauce clings to the noodles.
8. Plate the noodles first, then top with the sauce and mushrooms, and finish with a drizzle of sesame oil and the scallion.
https://hong-recipe.pages.dev/en/recipes/miso-shiitake-spaghetti/
Hong's Recipe
