Miso Mushroom Pasta

Miso Mushroom Pasta is one of those effortlessly satisfying meals that only takes 25 minutes to make. Earthy mushrooms are gently caramelized, releasing a warm, savory aroma, while miso weaves everything together with its deep, unapologetically umami flavor.

Jump to:

• 🤌Umami…Umami…Give me More Umami!
• 💛Why You’ll Love This Miso Mushroom Pasta
• 📝How to make Miso Mushroom Pasta
• 🍝Final Thoughts
• 📖 Recipe
• 💬 Reviews

🤌Umami…Umami…Give me More Umami!

Did you know that an average adult has about ten thousand taste buds, which respond to five major taste sensations: sweet, sour, salty, bitter, and umami or the savory flavor of an amino acid called glutamate?

More than 100 years ago, some chemist in Japan was on a journey to unwrap a mystery of an addictive taste of the soup stock dashi, which was so unique compared to the other tastes known to mankind. Dr. Kikunae Ikeda was the name of the chemist, who then successfully isolated a single compound from the stock’s seaweed and identified it as glutamate.

In everyday language you’ll often hear the term meaty flavor. In science the researchers found that glutamate or umami flavor increases food desirability, and similar to sweetness indicates ripe fruits, glutamate indicates protein-rich food like meat - hence the term meaty flavor. 

But meat isn’t the only food which has protein or glutamate in its arsenal. Most plant-based foods,  especially soy and mushrooms, also contain a whopping amount of high-quality protein and concentrated glutamate. This recipe features miso paste which is essentially fermented soybean, and half of the dish weight comes from shiitake and shimeji mushrooms. So no wonder my first impression of this dish was it was utterly tempting. Fungi? Seductive? A bit clever, don’t you think?

💛Why You’ll Love This Miso Mushroom Pasta

• Simplicity - only a handful of ingredients is all you ever need, but don’t be shy to dress it up the way you like.
• Addictive - miso and mushroom work so well together to create that deep umami satisfaction, so no need for cheese or meat.
• Cozy but not boring - a soothing choice for a casual weeknight even when having someone over.

Check out my other ideas to make with pasta:

• Creamy Kimchi Pasta
• Vegan Creamy Mushroom Pasta (Asian-inspired)
• Gochujang Pasta with Double Tofu

📝How to make Miso Mushroom Pasta

Ingredients

• 200–240 g pasta (spaghetti, fettuccine, or linguine)
• 400 g mushrooms (I used a mix of shiitake and Shimeji mushrooms — or whatever you have)
• 3 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 1 small shallot, finely diced (or ½ small onion)
• 150 ml unsweetened soy milk
• 1 teaspoon cornstarch (optional)
• 1 tablespoon white miso paste
• 1½ tablespoon nutritional yeast (optional)
• 1 tablespoon lemon juice
• Salt & freshly cracked black pepper
• 1 teaspoon chili flakes (optional)
• ~120 ml pasta cooking water (reserve before draining)

For garnish:

• Chopped parsley or cilantro
• Extra chili flakes

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than package instructions). 👉 Reserve about 120 ml pasta water before draining.
2. Heat olive oil in a large pan over medium-high heat. Then add mushrooms in a single layer and cook without stirring for 3–4 minutes until golden. Flip and cook for another 2–3 minutes. Season lightly with salt and pepper. Remove the mushrooms from the pan.
3. Lower heat to medium and add a little more oil. Add garlic and shallot. Sauté for 30–45 seconds until fragrant.
4. Add miso paste, salt, chili flakes and nutritional yeast. Add some pasta water to thin out.
5. In a small bowl, whisk soy milk with cornstarch (if using). Add to the pan, stir well and simmer gently for 1–2 minutes until slightly thickened.
6. Add cooked pasta directly to the sauce. Pour in a splash of pasta water and toss until glossy and coated. Add more pasta water as needed for a silky sauce.
7. Turn off heat. Add lemon juice, and adjust seasoning with salt, pepper, and chili flakes.
8. Plate immediately. Finish with herbs and extra chili flakes!

🎯Tips for success

• Don’t rush the mushrooms: Properly browned mushrooms are the backbone of this dish. Cook them in a hot pan and let them sit undisturbed for a minute or two before stirring. This allows them to caramelize and develop that deep, savoury flavor.
• Cook pasta until just al dente: since you’ll add them in the watery sauce for another 1-2 min, slightly undercooked will then make it just right and prevent overcooking in the final result.
• Season at the end: Miso is already salty, so wait until everything is combined before adding extra salt. A good grind of black pepper or a pinch of chilli flakes often does more than more salt.

🍝Final Thoughts

This Miso Mushroom Pasta is comfort food in the quiet sense. It’s not loud or indulgent, nor does it rely on heavy sauces or excessive toppings. It’s only a meal you make for yourself at the end of a long day, eaten slowly, perhaps with a glass of your favorite drinks and no distractions.

But it’s also endlessly adaptable. Swap spaghetti for fettuccine, add spinach for a burst of green, or sprinkle toasted sesame seeds on top for a subtle crunch. Once you’ve made it once, it becomes a template rather than a strict recipe.

So why don’t you elevate your weeknight pasta and give this recipe a try? Share your thoughts in the comment below or tag me on Instagram @veggieanh. I’d love to see them all!

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📖 Recipe