Inspired by New York Times Cooking post of a 5-ingredient miso pasta, I decided to create my own version featuring a few different ingredients typically used in Asian cuisine. This version is also vegan! The original recipe calls for parmesan as the thickening agent; I used arrowroot and cashew milk.
Prep time: 20 minutes
- 2 bundles soba noodles (buckwheat noodles) 1 bundle equals 91 g.
- 8 cups water
- 2 tbsp. extra virgin olive oil
- 1 ½ tsp. sesame oil
- ½ white onion, chopped
- 1 celery stick, chopped
- 2 cups cremini and oyster mushrooms, roughly chopped*
- 2 tbsp. miso paste
- 3 tbsp. cashew milk
- 2 tsp. arrowroot powder
- 4 tbsp. hot water
- 2 cups water
Topping for serving:
- 1 green onion, chopped
- 2 tsp. black sesame
*Tip: chop a few of your mushrooms slightly bigger to add texture to the consistency of the sauce.
- Heat pan on medium-high heat and add both oils. When pan is hot, add chopped onion and celery. Stir occasionally and cover with lid. Cook until glassy and soft. Add chopped mushrooms to pan and cover to cook.
- In a kettle, boil water to prep for the following steps.
- In a medium bowl, dissolve miso paste with 3 tbsp. hot water. Stir until consistency is smooth. Add to cooking pan with 2 cups of water. Let simmer for 10 minutes on medium-high heat.
- Bring water to boil in a large pot and add your soba noodles. Cook for 7-8 minutes or until al dente. Once cooked, drain and set aside.
- In a small bowl, mix arrowroot, cashew milk and remaining hot water until arrowroot is dissolved. Add to your sauce, stir and cook for 5 minutes or until thick and creamy consistency is achieved.
- Add mushroom sauce to your cooked pasta and stir until well combined and incorporated.
- Serve and sprinkle the black sesame and green onion.