Creamy Miso Pasta with Chili Crisp
A creamy, savory, slightly spicy one-pan noodle dinner made with miso paste, chili crisp, and nourishing broth. It's ready in 30 minutes and made from pantry staples.
Servings 4 servings
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
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb the remaining broth as they sit -- add a splash of broth or water when reheating, then warm over low heat, stirring gently. Not recommended for freezing.
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.
Nutrition
Calories: 366kcal | Carbohydrates: 51g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 2168mg | Potassium: 286mg | Fiber: 4g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg