The earthy Mushroom Pasta Recipe that makes MISO HUNGRY!
LEARN HOW TO MAKE A FAST MISO MUSHROOM NOODLES RECIPE FOR DINNER TODAY!
LAY HO MA! There's never a shortage of delicious noodle recipes especially when paired with delightfully earthy mushrooms! Join me in this episode and learn how to cook a quick miso mushroom noodles recipe right at home!
Ingredients:
1/2 cup cashews
1 generous tbsp miso paste
pinch of salt
1/4 tsp onion powder
1/4 tsp garlic powder
pepper to taste
1/2 tsp toasted sesame oil
1/2 cup water
170g spaghetti
150g fresh shiitake
1 tbsp white sesame seeds
drizzle of olive oil
1 dried shiitake
Directions:
1. Bring a pot of water to boil for the noodles
2. Add the cashews, miso paste, salt, onion powder, garlic powder, pepper, toasted sesame oil, and the 1/2 cup water to the blender
3. Cook the noodles to package instructions. Stir the pasta occasionally
4. Slice the shiitake mushrooms. When the pasta is done, reserve 1/2 cup of pasta water. Strain out the pasta and set aside
5. Pour the pasta water into the blender and blend on high until liquified. Set aside the cream sauce
6. Heat up a nonstick pan to medium heat. Dry toast the sesame seeds for about a minute. Set the sesame seeds aside and place the pan back onto medium heat
7. Dry sauté the shiitake mushrooms for about 4-5min. Add a drizzle of olive oil and sauté for a couple of minutes
8. Add the noodles and cream sauce. Cook for another 1-2min (if the cream gets too thick, add a splash of water to thin it out)
9. Add the toasted sesame seeds and mix
10. Plate and garnish with freshly cracked pepper and shave over some dried shiitake
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Spicy Miso Noodles | One Pot & One Bowl, Vegan Asian Recipe
The best part about these noodles? They’re SO EASY to put together! You’ll just need 1 small pot with water to boil the noodles and a large bowl to mix everything in.
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????Homemade chili garlic sauce:
???? 3 EASY NOODLE RECIPES VIDEO:
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Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
Non-stick pan:
NutriBullet:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
#noodles #asianrecipes #vegan
Orecchiette with Creamy Carrot Miso Sauce
simple delicious vegan recipe for Orecchiette with Creamy Carrot Miso Sauce, topped with a bright and flavorful Carrot Top Gremolata (optional) and Toasted Bread Crumbs. If you are a fan of the Orecchiette with Broccoli Sauce I know you’ll appreciate this too! Flavorful and healthy!
here's one of my favorite pastas (it has miso) #shorts
cooking for myself series - part xv
#shorts #pasta #pastarecipe #tiktokpasta #miso #mushrooms #pork #dinnerparty
#asmrfood #fyp
RECIPE
MISO CARBONARA
serves 3-4
1lb - dry spaghetti, bucatini, any long pasta shape
3.5 tbsp - unsalted butter
0.75 / ~2 cups - med/large yellow onion, finely diced
7 oz - mushrooms, shiitake, button, maitake, anything
3 - garlic cloves, finely chopped
2 tbsp - sake
black pepper
.prep onions, mushrooms, garlic, butter
.heat a pan on med-high heat, melt butter, cook onions down until translucent
.add mushrooms + garlic, sauté until golden brown
.reduce to med-low heat, add sake and a few cracks of black pepper
.leave on pan on low heat or reheat later
.boil a pot of heavily salted water
.cook your dry pasta until 1/2min before al dente
.save 1 cup of pasta water
.if need be, reheat mushroom/onion mixture
.place ‘steaming-hot’ pasta in large mixing bowl with carbonara ‘paste’ (next page)
.mix thoroughly and quickly, adding a splash of pasta water to help thicken (the starch/salt in the water helps bind the sauce to the noodles)*
.if too thick, add more water | if too loose, heat up on a pan or add more paste/cheese
*carbonara is tricky because you need just the right amount of heat to emulsify + thicken the sauce, you can mix the pasta and paste in a bowl, or you may have to heat the pasta in a pan for 15-30sec.
CARBONARA ‘PASTE’
4 tbsp - white miso paste
4 tbsp - dashi stock (listed below, or your 1 tsp dashi powder)
2 - eggs, whisked
1 - egg yolk
2 tbsp - lemon juice (1/2 a lemon)
1.25 cup - parmigiano-reggiano, grated
.mix all ingredients into a bowl
.the consistency should be paste-y, i will admit, i should have added more cheese to the paste i had in my video
MISO-RUBBED PORK
0.75 lb - pork jowl, pork belly, bacon, whatever you can get!
2-3 tbsp - white miso paste
.wearing gloves, rub miso paste all over the pork
.let sit for at least 2 hrs, preferably overnight
.this dry rub adds another sweet, savory level of umami to your pork
.sear on med-high heat until cooked through
.serve with pasta or on the side
DASHI STOCK
1 piece / 10g - kombu (dried kelp)
1 cup / 10g - katsuobushi (dried bonito flakes)
4 cups - water
.cut a couple slits in the kombu to create more surface area
.put water and kombu in a saucepan, bring to a med-low heat
.skim surface of impurities
.remove kombu when a gentle boil
.add katsuobushi, let come to a boil
.once boiling, bring to a low heat for 30sec, then turn off heat
.let sit for 10minutes, and then strain
GARNISHES
sesame seeds
parmigiano reggiano (just authentic parmesan cheese)
green onions
lemon slices
toasted nori
ikura
Miso Butter Mushroom Pasta | Miso Pasta Recipe
I'm sure that you'll love this Miso Butter Mushroom Pasta as much as I do. The star of this dish is the combination of creamy butter and umami-packed miso paste that's irresistibly good with the added flare of sautéd mushrooms.
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Ingredients:
250 grams of dried spaghetti
1 tbsp cooking oil (for pasta water)
1 tbsp salt (for pasta water)
1 stick or 8 tbsp unsalted butter
350 grams sliced cremini mushrooms (brown or baby bella)
6 cloves garlic (minced)
2 tbsp white miso paste (shiro miso paste)
1/2 cup whipping cream
1.5 pasta water
Pinch of salt and pepper
Furikake seasoning for garnish
FULL RECIPE here ➡️
MORE RECIPES in my website ➡️
#misopase #misobutter #asianrecipe #pastarecipe
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MUSIC: Take It Easy by LiQWYD @liqwyd
Music provided by Free Music for Vlogs youtu.be/Iw9mYR3XZ-8
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TAGS: Miso butter, Miso mushroom, Miso Pasta, Miso mushroom pasta, Miso recipe, Miso paste, White miso paste, Asian noodles, Asian mushroom noodles, Asian noodles recipe, Noodle Recipe, Mushroom Pasta, Comfort food, Easy Noodle Recipe, Easy Mushroom Recipe, Dinner Ideas
5 BEST ways to use Miso | Steak, Cookies, Spaghetti & much more! | Marion's Kitchen #Athome #WithMe
0:00 Introduction
0:24 Steak & Creamy Miso Mushroom Sauce
9:48 Miso Butter Scrambled Eggs
16:09 Miso Mushroom Spaghetti
20:10 Choc Peanut Butter Crack Cookies
29:21 Creamy Miso Chicken & Mushroom Pot Pies
Get the written recipes below!
Steak & Creamy Miso Mushroom Sauce:
Miso Butter Scrambled Eggs:
Miso Mushroom Spaghetti:
Choc Peanut Butter Crack Cookies:
Creamy Miso Chicken & Mushroom Pot Pies:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.