Miso pasta doesn't get simpler than this. White miso paste is whisked together with chicken broth and chili crisp directly in the pan, and the pasta cooks right in that broth until it absorbs everything -- no draining, no separate pots. You get a creamy, savory, slightly spicy bowl of noodles that tastes so delicious. Three ingredients in the sauce and one pan to wash.
Jump to:
💡Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 20 minutes to cook
- Cooking Method: Stove-top
- Tools Needed: deep saute pan
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
What End-of-the-Month Cooking Looks Like
This recipe came out of one of my end-of-month fridge clean-outs. I do this every month. That last week before grocery shopping where I challenge myself to stop spending and actually cook through what we have. Because I'm trying realllllly hard to avoid food waste.
The fettuccine was sitting in the pantry, the last of the miso paste was in the fridge, I always have chicken broth on hand, and the chili crisp is a permanent fixture in my kitchen. That's genuinely all this took.
What started as a "use it up" dinner has made it into the regular rotation, and I've already made it three times since.
Rice noodles would be the more traditional choice with these flavors, and I'll likely make it that way next time, but fettuccine worked beautifully, and honestly, nobody at my table knew the difference.
If you want to round it out into a full meal, a soft boiled egg on top or some shredded chicken stirred in goes a long way. Add a crisp, fresh salad, and you have an actual dinner without much extra effort.
Ingredients for Miso Pasta
The best thing about this miso pasta recipe is how short and simple the ingredient list is.
- White miso paste is the base of this sauce and where all the savory depth comes from. Look for it in the refrigerated section near the tofu -- a short ingredient list of soybeans, rice or barley, salt, and water is what you want. Bonus points for a traditionally fermented miso paste.
- Chicken broth is doing double duty here, thinning out the miso and cooking the pasta directly. Homemade chicken bone broth or whole chicken broth is ideal if you have it, but a good quality store bought broth with a clean ingredient list works just fine.
- Chili crisp is the secret ingredient that gives this miso pasta a nice kick. It's in the international aisle at most grocery stores, but if you have a Trader Joe's nearby, their Crunchy Chili Onion is the cleanest option with olive oil as the base and a short ingredient list. It runs milder in heat than other brands, so don't be shy with it -- start with the full 2 tablespoons and taste from there.
- Fettuccine or rice noodles both work here. I used fettuccine to clean out the pantry, but rice noodles are the more traditional choice with these flavors and worth trying if you have them on hand. See the notes section for adjusted liquid amounts.
- Scallions or green onions go on at the end as a garnish. Slice them on a bias for a cleaner look on the plate.
Make it Ancestral
Miso paste is a traditionally fermented food that has been a staple in Asian cultures for centuries. The fermentation process breaks down the soybeans, making them easier to digest and richer in beneficial enzymes. This is real food with a long history -- not something to fear, so if you've been avoiding it (like I mistakenly have for years), don't.
Helpful Tips
- Miso sauce note: Starting with just 1 cup of broth to dissolve the miso is what gives this sauce its creamy, smooth base. Don't rush that step or add all the broth at once -- the miso needs that smaller amount of liquid and gentle heat to fully incorporate without lumps.
- Adjust the heat: Chili crisp varies in heat level by brand. Start with 1 tablespoon if you're cooking for kids or spice-sensitive eaters, and let people add more at the table.
- Sodium note: The sodium for this dish comes primarily from the miso paste and chicken broth. If you're watching your sodium intake, swap in a low-sodium chicken broth. Miso paste also varies by brand, so check your label. The flavor holds up well either way.
- Rice noodles for traditional: If using rice noodles instead of fettuccine, reduce the total broth to 3 to 3.5 cups. Rice noodles cook much faster (3 to 5 minutes) and absorb liquid quickly -- too much and they go mushy. Bring the broth to a simmer first before adding them, and keep a close eye on the texture. I just happened to have fettucini so I went with it but rice noodles would be a more traditional choice with these flavors.
Product Highlight!
Deep Saute Pan
A wide, deep saute pan is what makes this recipe work. You need enough surface area for the pasta to lay flat and enough depth to hold the broth without it sloshing everywhere. Here's my favorite:
💭Meal Prep Suggestion!
The miso broth base can be made ahead and stored in the fridge for up to 3 days. When you're ready to eat, bring it back to a simmer and cook the pasta fresh directly in the broth. This keeps the noodles from sitting in liquid and going soft, and dinner is still on the table in under 15 minutes.
Serving Suggestions
Miso pasta is a hearty base but it needs a protein to make it a complete meal. Serve it topped with soft boiled eggs, oven roasted whole chicken, or Panko crusted fish -- all of which take minimal effort and round the dish out nicely.
We love serving this shaved carrot salad or napa cabbage salad with carrots with any Asian-inspired sides like this miso pasta. A ferment like homemade kimchi or spicy sauerkraut is also a good option to balance the crispiness and add a little heat.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will continue absorbing the broth as they sit. These glass snap containers are perfect for leftovers. To reheat, add a splash of broth or water to the pan and warm over low heat, stirring gently until heated through.
This one doesn't freeze well. Cooked noodles break down in the freezer and come out mushy once thawed. If you want to get ahead, freeze just the miso broth base without the noodles and cook fresh pasta directly in it when you're ready to eat.
The miso didn't fully dissolve before the rest of the broth was added. Always start with a smaller amount of warm broth and whisk the miso thoroughly until completely smooth before adding the remaining liquid.
Looking for more related recipes? Here are some ideas:
Did you make this creamy miso pasta? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Creamy Miso Pasta with Chili Crisp
Ingredients
- ½ cup white miso paste
- 4 cups chicken broth divided
- 2 tablespoons chili crisp
- 8 ounces dry fettucini see notes if using rice noodles
- 2 bunches scallions or green onions for garnish
Instructions
- In a large, wide sauté pan over medium heat, add the ½ cup white miso paste and 1 cup of 4 cups chicken broth. Whisk steadily until the miso fully dissolves and the mixture is smooth and creamy, about 2 to 3 minutes. Don't let it boil yet.
- Whisk in the 2 tablespoons chili crisp until combined.
- Pour in the remaining 3 cups of broth and bring to a gentle simmer.
- Add the 8 ounces dry fettucini directly to the pan, spreading them evenly across the pan. Press them down into the broth and cook uncovered, stirring frequently, for 10 to 12 minutes until the noodles are tender and most of the broth has been absorbed. If the pan gets too dry before the pasta is done, add a small splash of broth or water and keep going.
- Taste and adjust. Add more chili crisp if you want more heat. Garnish with 2 bunches scallions or green onions for garnish, cut on a bias (diagonally).
Notes
- Miso sauce note: Starting with just 1 cup of broth to dissolve the miso is what gives this sauce its creamy, smooth base. Don't rush that step or add all the broth at once -- the miso needs that smaller amount of liquid and gentle heat to fully incorporate without lumps.
- Adjust the heat: Chili crisp varies in heat level by brand. Start with 1 tablespoon if you're cooking for kids or spice-sensitive eaters, and let people add more at the table.
- Sodium note: The sodium for this dish comes primarily from the miso paste and chicken broth. If you're watching your sodium intake, swap in a low-sodium chicken broth. Miso paste also varies by brand, so check your label. The flavor holds up well either way.
- Rice noodles for traditional: If using rice noodles instead of fettuccine, reduce the total broth to 3 to 3.5 cups. Rice noodles cook much faster (3 to 5 minutes) and absorb liquid quickly -- too much and they go mushy. Bring the broth to a simmer first before adding them, and keep a close eye on the texture. I just happened to have fettucini so I went with it but rice noodles would be a more traditional choice with these flavors.
Leave a Reply