White Miso, Tomato and Mushroom Penne

Tomatoes and mushrooms are naturally high in umami flavours, as is miso paste. The combination creates a deliciously savoury and simple pasta dish, perfect for quick meals. The recipe is from The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara.

Photograph from The Ultimate Japanese Noodles Cookbook

You can switch the nameko mushrooms out for other varieties if you can’t find nameko.

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White Miso, Tomato and Mushroom Penne

Tomatoes and nameko mushrooms are standard pairings in hearty miso soups served in some regions of Japan. Here I‘ve used penne instead of the suiton (wheat dumplings) that are used in such concoctions, and made a pasta dish with a creamy white miso-tomato sauce. The mouthfeel of the nameko is great in this. Give it a try!

Servings 2

Author Masahiro Kasahara

Ingredients

• 120 g (4 oz) penne (dried)
• 1 medium tomato
• 2.5 cm (1 inch) piece of ginger
• 50 g (about 1⅔ oz / half a bag) nameko mushrooms
• 1 tablespoon vegetable oil
• Finely chopped spring onions (scallions), to taste
• Ground black pepper, to taste

For the sauce

• 2 tablespoons white miso
• 2 tablespoons milk

Instructions

• Chop up the tomato roughly, and mince the ginger. Blanch the nameko mushrooms quickly in boiling water and drain well. Combine the Sauce ingredients in a bowl.
• Bring plenty of salted water to a boil in a pan. Cook the spaghetti following the directions on the package.
• Heat the vegetable oil in a frying pan and stir fry the tomato, ginger and nameko mushrooms. When it’s fragrant, add the Sauce ingredients and mix quickly.
• Drain the pasta and add to the pan. Mix rapidly, and arrange on serving plates. Garnish with the scallions and black pepper.

Let us know if you make the recipe!

Kavey Eats received a review copy of The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara from Tuttle Publishing. We have permission to republish the recipe.