Creamy miso mushroom noodles
Yeung Man Cooking · ♥ 12.5K likes · 254.2K views · 9 min video
Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole dried shiitake mushroom
- water
- ½ cup cashews
- 1 tbsp miso paste
Put the cashews, miso paste, salt, onion powder, garlic powder, pepper, toasted sesame oil and half a cup of water in a blender.
- salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- pepper
- ½ tsp toasted sesame oil
- ½ cup water
- 170 g noodles
Cook the noodles to package instructions, stirring occasionally.
- ½ cup pasta water
Reserve half a cup of pasta water and strain the noodles.
Add the pasta water to the blender and blend on high until liquefied; set the cream sauce aside.
Toast the sesame seeds in a frying pan over medium heat for about a minute; set aside.
- 1 tbsp white sesame seeds
Cook the mushrooms in the dry pan over medium heat about four to five minutes.
Add a drizzle of olive oil and saute a couple of minutes.
- olive oil
Add the noodles and cream sauce and cook another one to two minutes, thinning with a little water if too thick.
- water
Mix in the sesame seeds, plate, finish with cracked pepper and grate dried shiitake over the top.