Miso Buttered Noodles

This is the recipe my dad has been waiting for. This is the dish I make entirely too often. This is the dish you should make for someone you want to impress. If you make one thing I post, make this. Then make it again. Then make it again. Just trust me.

Vegans get a lot of flack for ‘abandoning umami’. These noodles, with the rich miso and soy sauce and the beautifully complex mushroom flavor, prove every nay sayer wrong. It’s just a few ingredients, so you will definitely be surprised at how complex it tastes. And, because the whole dish can come together in about 30 minutes, these noodles can be the next week night favorite.

You don’t have to caramelize the onions like I instruct here. If you’re running short on time, just throw them in after you’ve browned the mushrooms and sweat them out a little. But, seriously. If you have the time, caramelize the onions. It makes it that much better.

Part of the beauty of this dish is its versatility. If you don’t have the spices for the tofu crumble, improvise. Or go without. If you don’t have rice wine or white wine vinegar or if you’re feeling nice and ~fancy~, sub white wine! You’ll just have to adjust the sugar content a bit and it will be….heaven. This dish will always be heaven. And if that doesn’t sell you on trying it out, I’m not sure what will.


For the tofu crumble:

  • 1/2 block tofu, extra firm
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1 tbsp nutritional yeast
  • 1/4 tsp cayenne
  • dash of liquid smoke
  • 3 tbsp oil
  • Salt and pepper, to taste

For the noodles:

  • 6 oz mushrooms (like white button or shiitake), sliced
  • Half a white onion, chopped
  • 8-10 oz fettuccine or other pasta
  • 2 tbsp butter
  • 2 cloves garlic
  • 2 tsp soy sauce
  • 2 tsp white miso
  • 2 tsp brown sugar
  • 1 tsp white wine or rice wine vinegar
  • 3 tbsp olive oil


For the tofu crumble:

  1. Pat tofu dry and crumble into an un-oiled pan over medium heat. Add everything but oil and stir to combine.
  2. Press tofu into a thin layer and let water begin to cook off. Every few minutes, stir and then press into layer again. The goal here is to cook off the liquid until tofu has dried out considerably and slightly shrunk in size. Should take 20-30 minutes
  3. Add oil and turn heat to medium-high. Fry tofu 5-10 minutes until crispy and browned.

For the noodles:

  1. While the tofu crumble is cooking, bring a large pot of salted water to a boil. Meanwhile, heat a well-oiled pan over medium-low. Add onion and salt to taste. Let caramelize for 45 minutes or until golden (optional; if not caramelizing the onions skip to step 2).
  2. Drop pasta into boiling water and cook until 1-2 minutes shy of al dente. Drain, reserving one cup pasta water.
  3. While pasta is cooking, heat 2 tbsp of oil in a pan medium-high heat. Add mushrooms, stirring occasionally, until golden brown. Lower heat to medium-low and season with salt. (If not caramelizing the onions, add them here and let them sweat for 3-5 minutes).
  4. Add garlic and cook for 30 seconds or until fragrant
  5. Whisk together soy, miso, brown sugar, vinegar, and a splash of water.
  6. Add miso mixture to pan along with butter, caramelized onions (if applicable) and toss to coat pasta. Add splashes of pasta water as necessary to loosen sauce. Season to taste and serve immediately, topping with flaky sea salt and red pepper flakes.

3 thoughts on “Miso Buttered Noodles

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