Miso is having a moment in a lot of non-Asian noodle recipes lately — and in a lot of recipes for baked goods, too! — and I’m totally here for it.
I always have miso in the fridge and, because it stares me in the face every time I open the door, I’m always looking for new excuses to use it. Here’s one of them.
This miso shallot spaghetti is an amalgam of two NYT Cooking mainstays — Alison Roman’s famous shallot anchovy pasta and a creamy miso pasta — along with a Serving Dumplings recipe that features crispy sage panko for good measure. (Hey, I always cite my sources.)
Personally, I prefer using miso instead of anchovies to get a burst of umami flavor in my pasta. I don’t mind anchovies in the slightest, but I was underwhelmed by their use in Roman’s dish and feel like miso’s flavor notes are smoother overall.
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