Miso-Butter Seaweed Spaghetti

Name: Miso-Butter Seaweed Spaghetti
Total time: 20 min
Yield: 2 people
Ingredients: 5 oz Seaweed Spaghetti; 0.5 oz Dried Shiitake Mushrooms; 2 tbsp Unsalted Butter; 1 tbsp Miso Paste; 2 cloves Garlic; 1 tsp Soy Sauce; 1 tsp Sesame Seeds; 1 sprinkle Dried Cut Seaweed

VegetarianUnder 30 MinsStovetopDinner • LunchJapanese • Fusion

Easy

20min

385kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

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A rich, savory fusion pasta using seaweed 'noodles' tossed in a glossy miso-butter sauce with earthy shiitake mushrooms.

Experience the ultimate umami fusion with this Miso-Butter Seaweed Spaghetti. This recipe for Miso-Butter Seaweed Spaghetti is a professional-grade dish that combines the deep, earthy flavors of Japanese pantry staples with the comforting silkiness of a classic butter sauce. By using seaweed spaghetti, you're not only getting a unique, mineral-rich texture that holds up beautifully to sauces, but you're also infusing your meal with incredible nutrients from the sea. The key to a perfect Miso-Butter Seaweed Spaghetti lies in the emulsification of the miso paste and unsalted butter using a bit of the cooking water, which creates a glossy, restaurant-quality coating on every strand. We've added dried shiitake mushrooms for their meaty texture and a splash of soy sauce to heighten the savory profile. This dish is perfect for those looking to explore the versatility of seaweeds beyond just sushi or soups, offering a sophisticated, modern take on plant-based pasta. Whether you are a fan of Japanese cuisine or simply love a rich, savory pasta, this recipe will quickly become a favorite in your kitchen repertoire.

Ingredients

150 g Seaweed Spaghetti (about 2 large handfuls)
15 g Dried Shiitake Mushrooms (4-5 medium mushrooms)
30 g Unsalted Butter
1 tbsp Miso Paste
2 cloves Garlic
1 tsp Soy Sauce
1 tsp Sesame Seeds
1 sprinkle Dried Cut Seaweed

Instructions

1
Place the dried shiitake mushrooms in a small bowl and cover with hot water. Let them soak for 15 minutes until tender, then slice them thinly, reserving the soaking liquid.
2
Bring a large pot of salted water to a boil. Add the seaweed spaghetti and cook according to the package instructions (usually 8-10 minutes) until tender but still having a slight bite. Reserve about 60ml (4 tbsp) of the cooking water before draining.
3
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sliced dried shiitake mushrooms. Sauté for 2-3 minutes until the garlic is fragrant and the mushrooms are slightly browned.
4
In a small cup, whisk together the miso paste, soy sauce, and the reserved 60ml of cooking water (or mushroom soaking liquid) until smooth.
5
Pour the miso mixture into the skillet with the unsalted butter and garlic. Stir constantly for 1 minute until the sauce begins to bubble and thicken slightly.
6
Add the drained seaweed spaghetti to the skillet. Toss thoroughly to ensure the noodles are completely coated in the glossy sauce.
7
Divide into bowls and garnish with sesame seeds and a sprinkle of dried cut seaweed.

Chef's Tips

•If the sauce feels too thick, add an extra splash of the mushroom soaking liquid for even more depth of flavor.
•Be careful not to over-salt the boiling water, as the miso paste, soy sauce, and the seaweed spaghetti itself already contain significant sodium.
•For a bit of heat, add a pinch of chili flakes during the garlic sauté step.

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